Mushroom Masala Curry Gravy :
About Mushroom :
Mushrooms are not just a tasty ingredient, but they're also packed with nutrients that make them a perfect addition to any meal. Whether you’re looking for something light or hearty, mushrooms offer endless possibilities in the kitchen. In this article, I’ll share some delicious recipes and tips for cooking with mushrooms!
Mushroom is widely used in India to prepare different food items. This food ingredient is a favorite due to its taste, and it is very nostalgic when you prepare it. People use Mushrooms for Masala curry and salads but it is better to use them only after properly cooking. The natural taste of mushrooms is very elegant and mindblowing, when it coupled with the aroma of Indian spices the rich aroma also creates immense sensation and taste on the tongue. So prepare once the really really taste recipe to lick its profile.
Quality Checking: Mushrooms are very good when prepared fresh before the expiry date check the date of expiry, so that any problems related to decaying can be avoided, and do not keep it for more than two days in the refrigerator to avoid bacterial attack.
Nutritional Benefits of MUSHROOMS:
Not only are mushrooms delicious, but they’re also incredibly nutritious. They are packed with B-vitamins and antioxidants, making them great for boosting your immune system and energy levels.
In India, you can find a range of mushrooms like button, oyster, and shiitake mushrooms. Each variety has its own unique taste and texture, making them perfect for different types of recipes. Here’s a quick guide to some of the mushrooms you might come across.
In India, you can find a variety of both local and cultivated mushrooms. Here's a list of commonly available mushrooms:
1. Button Mushrooms (Agaricus bisporus):
- Availability: Widely cultivated and the most common mushroom found in grocery stores and markets.
- Uses: Popular in Indian and continental dishes like curries, soups, stir-fries, and pizzas.
2. Oyster Mushrooms (Pleurotus ostreatus):
- Availability: Increasingly cultivated in India due to their ease of growth, commonly found in supermarkets and some local markets.
- Uses: Used in stir-fries, soups, or sautéed with garlic and spices.
3. Shiitake Mushrooms (Lentinula edodes):
- Availability: Mainly available dried in specialty stores or online, but fresh shiitakes are becoming more common in urban areas.
- Uses: Known for their strong umami flavor, often used in soups, stir-fries, and Chinese-style gravies.
4. Milky Mushrooms (Calocybe indica):
- Availability: Native to tropical regions and widely cultivated in southern India. You can find them fresh in local markets, especially in South India.
- Uses: Used in curries, gravies, and sautéed dishes, similar to button mushrooms but with a denser texture.
5. Portobello Mushrooms (Mature Agaricus bisporus):
- Availability: Still relatively rare but can be found in some supermarkets and gourmet food stores in larger cities.
- Uses: Often grilled or stuffed, as they have a meaty texture and are great for vegetarian dishes.
6. Enoki Mushrooms (Flammulina velutipes):
- Availability: Imported and available in select gourmet supermarkets in cities like Mumbai, Delhi, and Bangalore.
- Uses: Often used in soups and salads, known for their delicate texture and mild flavor.
7. Wood Ear Mushrooms (Auricularia auricula-judae):
- Availability: Typically sold dried, available in specialty stores, often used in Chinese and Southeast Asian cuisine.
- Uses: Common in stir-fries, soups, and salads, adds texture rather than flavor.
8. Chanterelle Mushrooms (Cantharellus cibarius):
- Availability: Rare and seasonal, mainly found in high-altitude regions like Himachal Pradesh. Available fresh in local markets during certain seasons.
- Uses: Known for their unique flavor, used in gourmet dishes and sauces.
9. Morel Mushrooms (Morchella spp.):
- Availability: Highly prized wild mushroom, harvested from the forests of Kashmir and Himachal Pradesh, often sold dried due to their high value.
- Uses: Used in rich, flavorful curries and gourmet recipes, often cooked with cream or added to rice dishes like pulao.
10. Paddy Straw Mushrooms (Volvariella volvacea):
- Availability: Grown in tropical climates and sometimes found in local markets in South India.
- Uses: Common in Southeast Asian-style cooking, stir-fries, and soups.
Popular Indian Dishes with Mushrooms:
- Mushroom Masala Curry: A flavorful, spiced curry made with button mushrooms.
- Mushroom Pulao/Biryani: Aromatic rice cooked with spices and mushrooms.
- Mushroom Korma: A creamy, mildly spiced gravy with mushrooms.
- Mushroom Pakoras: Mushrooms dipped in spiced chickpea flour batter and deep-fried.
Ingredients:
- 200g button mushrooms, cleaned and sliced
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 tsp ginger-garlic paste
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 1/2 cup cream (optional)
- Salt to taste
- Fresh coriander leaves for garnish
Instructions:
- Heat oil in a pan and add cumin seeds.
- Once they crackle, add the chopped onion and sauté until golden brown.
- Stir in ginger-garlic paste and cook for 2-3 minutes.
- Add turmeric powder, coriander powder, and garam masala, cooking for another minute.
- Pour in the pureed tomatoes and cook until the oil separates from the masala.
- Add the sliced mushrooms and salt, cooking for about 5-7 minutes until they soften.
- Stir in cream for a richer texture (optional).
- Garnish with fresh coriander leaves and serve with naan or rice.
Additional Recipes:
- Mushroom Pulao: A simple, aromatic mushroom rice dish.
- Grilled Mushroom Skewers: A quick appetizer with marinated mushrooms.
- Mushroom Pakoras: A crispy snack, perfect for tea time.
I hope these mushroom recipes inspire you to try something new in the kitchen! Mushrooms are versatile, nutritious, and delicious, so why not get creative? Let me know how your dish turns out in the comments, or share your own favorite mushroom recipe!
Mushroom Pulao Recipe:
Ingredients:
- 1 cup basmati rice (soaked for 20-30 minutes)
- 200g mushrooms (button or oyster), sliced
- 1 onion, thinly sliced
- 1 tomato, chopped
- 1 green chili, slit
- 1 tsp cumin seeds
- 1 bay leaf
- 2-3 cloves
- 1-inch cinnamon stick
- 2-3 green cardamom
- 1 tsp ginger-garlic paste
- 1/2 tsp turmeric powder
- 1 tsp garam masala powder
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 2 tbsp oil or ghee
- 2 cups water or vegetable stock
- Salt to taste
- Fresh coriander or mint leaves for garnish
Instructions:
Prepare the Rice:
- Wash and soak the basmati rice in water for about 20-30 minutes. Drain and keep it aside.
Sauté the Spices:
- Heat oil or ghee in a heavy-bottomed pot or pressure cooker.
- Add cumin seeds, bay leaf, cloves, cinnamon, and cardamom. Sauté for 30 seconds until fragrant.
Add Onions and Ginger-Garlic Paste:
- Add sliced onions and green chili. Sauté until the onions turn golden brown.
- Add ginger-garlic paste and cook for another 1-2 minutes until the raw smell disappears.
Cook the Mushrooms:
- Add the sliced mushrooms to the pan and cook until they release water and begin to soften (about 3-4 minutes).
- Add chopped tomatoes and cook until soft and mushy.
Spices:
- Add turmeric powder, cumin powder, coriander powder, garam masala, and salt. Stir well and cook for 1-2 minutes so that the spices blend with the mushrooms.
Add the Rice:
- Gently stir in the drained basmati rice. Sauté the rice with the mushroom mixture for 1-2 minutes to lightly toast the rice.
Cook the Pulao:
- Pour 2 cups of water or vegetable stock. Stir and check for salt; add more if needed.
- Cover and cook on low heat for about 15-20 minutes if using a regular pot. If using a pressure cooker, close the lid and cook for 1 whistle on medium heat.
- Once cooked, let it rest for a few minutes. Fluff the rice gently with a fork.
Garnish:
- Garnish with freshly chopped coriander or mint leaves for an added burst of freshness.
Serving Suggestions:
- Serve the mushroom pulao with raita, papad, or a simple salad on the side.
- You can also pair it with a vegetable curry or yogurt.
