Masala Mushroom (Khumb)

Masala Mushroom (aka Masala Khumb) is an appetizing, irresistible, savory dish made of button mushrooms stir-fried in flavorful spices. It is amongst the most popular mushroom-based Indian dishes, and is a featured menu item in many North Indian restaurants. This dish is usually consumed along with any Indian flatbread - Roti, Paratha, Naan.

My recipe of Masala Mushroom utilizes very few ingredients and has simple cooking instructions - making it a real time-saver in the kitchen and a finger-licking dish on the dinner table. This preparation style of Masala Mushroom makes it a real treat for mushroom lovers - since there is no curry or exorbitant number of other ingredients to suppress the unique taste of mushrooms. Besides this, mushrooms have a load of health benefits - in addition to being low in calories & rich in minerals & anti-oxidants, mushrooms prevent heart diseases, boost the immune system to fight diseases, and even reduce the risk of developing breast cancer. So wait no more - roll up your sleeves, stir up some Masala Mushroom, bring out your favorite Indian flatbread, & dig in :)

MASALA  MUSHROOM  (KHUMB)  RECIPE

Serves : 2 - 3

Ingredients:

230 grams fresh White Mushrooms; washed & sliced

2 medium-size Onions;  thinly sliced
3 medium-size Tomatoes; pureed
1/2 tbsp fresh Garlic paste

1 tbsp fresh Ginger paste
1 tsp Cumin seeds

Salt to taste

1 tbsp Oil

2 tbsp chopped fresh Cilantro (Coriander) Leaves

For dry-roasting & pounding:
1 tbsp Coriander seeds
3 dried Red Chillies, or to taste

How to make Masala Mushrooms

1. Heat a non-stick pan on medium heat. Add dried red chillies & coriander seeds. Dry-roast for 1-2 minutes or till fragrant while stirring constantly. Remove the pan from heat. Once the spices cool down, pound them coarsely using a mortar & pestle. Keep aside.
2. Heat oil in a non-stick pan on medium heat. Add the cumin seeds. Once the cumin seeds begin to change color, add garlic paste & sauté for 15 seconds.
3. Add onions & ginger paste. Sauté till the onions are translucent.
4. Add the pounded spices & sauté for 2 minutes.
5. Add the tomato purée & salt. Sauté till the oil separates from the tomato-onion mixture.
6. Add the mushrooms and cook while stirring gently for 7-8 minutes or till the mushrooms are cooked. Adjust seasoning to your taste.
7. Transfer it to a serving bowl. Garnish with cilantro leaves. Serve hot with parathas, rotis or naan.