Mushroom Masala

🔥 Prep

• Slice the 250g button mushrooms into quarters.
• Peel and finely chop the 2 onions.
• Chop the 2 tomatoes into small pieces.
• Measure out 1 tsp ginger garlic paste.
• Measure out 1 tsp garam masala.
• Measure out 1 tsp coriander powder.
• Measure out 2 tbsp oil.
• Measure out 1 tsp salt.
• Measure out 100 ml water.

🔥 Cook

• 1. Heat the 2 tbsp oil in a pan over medium heat until shimmering.
• 2. Add the chopped onions and sauté for 4 minutes until they turn translucent and start to brown.
• 3. Add the 1 tsp ginger garlic paste and stir for 30 seconds until fragrant.
• 4. Add the chopped tomatoes and cook for 3-4 minutes until they soften and oil begins to separate.
• 5. Stir in the 1 tsp garam masala, 1 tsp coriander powder, and 1 tsp salt; cook for 1 minute to release the aromas.
• 6. Add the sliced mushrooms and the 100 ml water, mixing well; bring to a gentle simmer.
• 7. Reduce heat to low, cover, and let simmer for 8-10 minutes until mushrooms are tender and the gravy is semi-dry.
• 8. Uncover, increase heat to medium for 2 minutes to thicken the sauce if needed, stirring occasionally.
• 9. Taste and adjust salt if required, then remove from heat.

🔥 Serve

• Transfer the mushroom masala to a serving bowl and garnish with fresh cilantro leaves (optional).
• Serve hot with steamed basmati rice, jeera rice, or Indian breads like naan or roti.
• Accompany with a side of raita or plain yogurt to balance the spice.