THE RECIPE JOURNAL · Main Course
Mushroom Masala Without Meat
This flavorful mushroom masala is a delicious way to enjoy a hearty, meat-free meal packed with aromatic spices. It's quick to make and perfect for anyone looking to add a comforting dish to their dinner rotation.
FROM THE KITCHEN • Mushroom Masala Without Meat
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Toast Spices and Saut Onion
Start by heating some oil in a medium saucepan over medium heat. Toss in the cinnamon, cumin seeds, green cardamom, cloves, star anise, and bay leaf, and let them sizzle for about 30 seconds so the oil gets infused with all those wonderful spices. Next, add the chopped onion and cook it slowly until it turns a nice golden brown—this usually takes around 10 minutes. Then stir in the ginger-garlic paste and cook for another minute until the raw smell fades.
02
Simmer Tomatoes and Spices
Add the tomatoes and cook everything together for 3 to 4 minutes, letting them soften and break down. Sprinkle in the coriander, turmeric, and chili powder, and let the sauce simmer for a few minutes until it thickens up a bit. Season with salt, then add the mushrooms and give them a good stir so they’re well coated with the sauce.
03
Simmer Mushrooms with Spices
Pour in a little water and let the mushrooms cook gently for 5 to 7 minutes until they’re just tender. Finally, stir in the cashew powder and garam masala, cooking for another couple of minutes to bring all the flavors together. Crush the kasoori methi between your fingers and sprinkle it over the dish, give it one last stir, then take it off the heat and get ready to dig in.
Why you’ll love it
This dish is packed with rich flavors and spices that create a comforting and satisfying meal. It’s a great way to enjoy mushrooms in a hearty, meat-free form. The blend of aromatic spices makes it perfect for anyone looking for a wholesome and tasty vegetarian option.
How to serve
Serve this flavorful dish with warm naan, roti, or steamed basmati rice. A side of cooling yogurt or cucumber raita can help balance the spices. It also pairs well with a simple green salad to add freshness to your meal.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of water if the sauce thickens too much. This dish can also be frozen for up to a month; thaw overnight before reheating.
