Masala with Mushrooms
Prep time
Cook time
Total time
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Main Course
Cuisine/ Κουζίνα: Indian
Serves: 3-4
Ingredients/ Συστατικά
  • 1 kilo / 2lb. mushrooms, I used 400 gr. / 14 oz. oyster mushrooms, 500 gr. / 17.5 oz. Portobello, 100 gr. / 3.5 oz. white button
  • 1 large onion sliced
  • 2 tomatoes, mashed
  • 400 gr. / 14 oz. pommodori in a can with their juice
  • 2 garlic cloves, minced
  • 2 cm fresh ginger, minced
  • 1 cinnamon stick
  • 5 green cardamom pods
  • 1 tsp turmeric
  • 1 tsp mild chili powder
  • 200 ml / 6.7 oz. hot water
  • 1 tsp ground cumin divided
  • 1 tsp paprika
  • A bunch of fresh parsley
  • Olive oil
Instructions/ Εκτέλεση
  1. Cut mushrooms in thick pieces.
  2. In a pan pour couple of olive oil tablespoons.
  3. Sauté mushrooms in batches.
  4. Set aside.
  5. Take a deep pot, add olive oil and sauté the onion on medium heat until it becomes light brown.
  6. Add the garlic and sauté for another couple of minutes.
  7. Throw the cinnamon stick and the cardamom pods and continue to sauté for couple of minutes more.
  8. Add the turmeric, the chili powder, ½ tsp of cumin, the paprika, the tomatoes, the mushrooms and the water.
  9. Add salt and cook at low heat for about 30 minutes.
  10. Remove the lid from the pot; add the remaining ½ tsp of cumin and the fresh ginger and increase the heat to high and cook until the sauce starts to thicken.
  11. If you don’t want to wait so long, you can thicken it with a couple of tbsp. of corn starch dissolved in couple of tbsp. of water.
  12. Couple of minutes before turning off the heat, sprinkle with the chopped parsley.
  13. Serve with basmati rice.
Note: The author of the original recipe and Sissi advise us to let it stay for a couple of hours and then reheat it and eat it. To be honest I wasn’t able to leave it that long. I just let it stay for an hour and it was still delicious!
Notes/ Σημειώσεις
Original recipe from Sissi and her site With A Glass
Recipe by Culinary Flavors at