CREAMY MUSHROOM MASALA HEALTHIER VERSION – HOW TO MAKE HEALTHIER MUSHROOM MASALA

Hello everyone! Being a non vegetarian, chicken is always my go-to whenever we go out to eat. Chicken is always the first choice. But on days when I cant eat non vegetarian food, I go for Mushroom! I LOVE mushroom. Mushroom is probably the only thing that holds the same pedestal as chicken in my eyes! Mushroom is the only other ‘food’ that I love as much! And invariably, I always find myself putting mushrooms in my cart every single time I go to the grocery store. On most days, I end up making a quick Veggie Noodles with some Veggie and Mushroom stir fry. But on some days when I am in the mood for some creamy Indian dish, I make this amazing Mushroom Masala. Apart from being beyond delicious, this recipe is a healthier version of an otherwise rich and fat laden creamy mushroom dish that you will usually find in restaurants. You will see why I say that!

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I remember all those times I tried to find a delicious creamy recipe for mushrooms, I ended up with recipes using thick and rich ingredients like cashew paste, almond paste or heavy cream. I have been an advocate of healthy cooking and try to live up to that everytime I cook. Using cashew paste or heavy cream always gives me the jitters. I have shied away from it and I think I will never be comfortable using it in my dishes. So this time, I wanted to try something different and as usual healthier. In one of my previous recipes, the Soya Chunks curry I had used besan or gram flour. Just 2 tablespoons of it and it made all the difference! The dish turned out so creamy and had an almost smoky flavor to it.

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mushroom masala

So that is what I decided to do this time. Besan is used here as a thickening agent and makes the dish creamy and damn delicious! Don’t believe me? Try this yourself and then you can thank me later!

So without much ado, lets get straight to the recipe!

Print Recipe
Creamy Mushroom Masala
This is a healthy recipe to make some deliciously Creamy Mushroom Masala!
mushroom masala
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
mushroom masala
Instructions
  1. Heat the oil in a pan. Add the cumin seeds and once they splutter, add the heeng.
  2. Add the ground onion paste and saute till it becomes a little dry and brown.
  3. Add the ginger garlic paste and saute for about a minute.
  4. Add the tomato puree along with green chillies, red chilli powder, haldi, salt, coriander powder. Saute till oil separates.
  5. Add the dried fenugreek leaves and saute the masala for about 2 more minutes.
  6. Add the besan and mix well. Saute well for about 3-4 minutes till the raw smell of besan goes away. You will notice the gravy thickening.
  7. Add the chopped mushrooms and mix well such that each mushroom is well coated.
  8. Lower the heat to a low and cook covered for about 5-7 minutes.
  9. Keep stirring occasionally. You will notice that the mushrooms have released water. You can add more water depending on how thick you want the gravy.
  10. To finish off, check the gravy for salt. Garnish with chopped coriander. Enjoy!
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I hope you liked this recipe and would try it. If you do, let me know your opinion in the comments down below.

Till next time…

XO, Sakshi!



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