Mushroom Curry (Punjabi Style Mushroom Masala)
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Dassana's Veg Recipes · by Dassana Amit★ 4.9 (69)

Mushroom Curry (Punjabi Style Mushroom Masala)

NUTRITION · PER SERVING50M COOK
CAL 9%·PRO 8%
CARBS 11G24% OF CAL
3G FIBER5G SUGAR4G OTHER
FAT 16G75% OF CAL
2G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A Punjabi-style mushroom curry with button mushrooms in a spiced onion-tomato gravy. Aromatic and warming, served with rice or Indian bread as an everyday vegetarian main.

mainindiancurrygluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 3
  • ¾ to 1 cup or (100 grams) onions (- chopped)
  • 1 teaspoon or 1 inch ginger (- chopped)
  • 1 teaspoon or 4 to 5 medium-sized cloves of garlic (- chopped)
  • ½ cup or (70 grams / 2 small to medium-sized) tomatoes (- tightly packed & chopped or ⅓ cup tomato puree )
  • 200 to 250 grams white button mushrooms
  • 4 tablespoon curd ((yogurt) - whisked till smooth)
  • 3 tablespoons oil (- any neutral oil)
  • ½ teaspoon cumin seeds
  • 2 small tejpatta (or 1 medium to large tejpatta (Indian bay leaf))
  • ½ inch cinnamon
  • 1 black cardamom (- optional)
  • 2 green cardamoms
  • 3 cloves
  • 1 single strand of mace (- optional)
  • ¼ teaspoon turmeric powder ((ground turmeric))
  • ½ teaspoon red chilli powder
  • 1 teaspoon coriander powder ((ground coriander))
  • ¾ cup water (- or add as needed)
  • salt (as required)
  • ¼ teaspoon garam masala
  • ½ teaspoon dried fenugreek leaves ((kasuri methi), crushed)
  • 2 tablespoon coriander leaves (- chopped, (cilantro))
PREP
20M
SODIUM
422MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.