Mushroom Masala (Succulent Mushrooms with Tomatoes and Spices)

Mushrooms of any shape and variety are welcomed with open hands and a ready fork in my kitchen, and when I spice them up, as I did in this curry, bliss enters the equation.

This happens to be an ideal curry to serve alongside some savory bites, such as samosa or pakora. It works just as well as any sauce that you might make on the side to go along with your favorite savories. Needless to say, it is also divine served as a side with dal, rice and any Indian flat bread that you might fancy. My only regret is that I didn't double the recipe. Surely this dish will now become a staple in my kitchen.

Note: The yogurt in this dish is purely optional, so this dish is easily vegan-friendly. Coating the mushrooms with yogurt does however add a nice touch and helps them brown but I don't think there would be a appreciable difference. Don't let the list of ingredients intimidate you — I assure you it's really an easy dish to prepare.

Mushroom Masala (Succulent Mushrooms with Tomatoes and Spices)

Recipe by Lisa Turner Cuisine: Indian Published on October 25, 2013 Plump, tender succulent mushrooms simmered in a colorful and flavorful tomato curry sauce Print this recipe Sauce: 1 tablespoon sesame oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 1 medium onion, finely chopped 1-inch piece fresh ginger, minced or grated 1 clove garlic, minced or crushed 2 to 3 fresh chilies, seeded and finely chopped 2 teaspoons ground coriander 1 teaspoon ground cumin 1/2 teaspoon turmeric 1/2 teaspoon Kashmiri or other chili powder 1/2 teaspoon paprika 1/2 teaspoon amchoor powder (optional) 1/4 teaspoon cayenne 3 medium tomatoes, finely chopped 2 tablespoon dried fenugreek leaves (methi) 1 teaspoon sea salt, or to taste Vegetables: 8 oz (225 g) white mushrooms 1 red pepper, seeded and diced 1/2 teaspoon turmeric 1/4 cup whole milk yogurt (optional) 1 tablespoon sesame oil fresh parsley or cilantro for garnish Instructions: Begin by making the sauce. Heat the oil in a large saucepan over medium heat. When hot, add the mustard and cumin seeds and stir for 30 to 60 seconds or until the mustard seeds turn grey and begin to splutter and pop. Add the onion and cook, stirring often, until it begins to brown — about 10 minutes. Now add the ginger, garlic and chilies, and continue to stir for another 2 to 3 minutes. Toss in the ground spices, stir for 1 minute, then add the tomatoes, fenugreek leaves and salt. Bring to a boil, reduce the heat to medium-low, and simmer, stirring often, until the sauce is thickened — about 10 to 15 minutes. Coarsely slice or chop the mushrooms (you want nice large pieces of succulent mushroom goodness!). Mix together in a medium bowl with the red pepper, turmeric and yogurt if using. Heat the oil in a large skillet over medium-high heat. When hot, add the vegetable mixture to the pan and fry, stirring occasionally, for 5 minutes until the mushrooms begin to brown. Stir into the sauce and simmer for another 5 minutes. Serve hot, garnished with fresh parsley or cilantro. Makes 4 servings

More mushroom goodness from Lisa's Kitchen:
Best-Ever Mushroom Sauce
Mushroom Curry
Mushrooms Paprika (Houby Paprikas)
Mushroom Risotto

Audio Accompaniment: Minilogue

On the top of the reading stack: The Great Vegan Bean Book: More than 100 Delicious Plant-Based Dishes Packed with the Kindest Protein in Town! - Includes Soy-Free and Gluten-Free Recipes! by Kathy Hester