Mushroom Masala Curry is full of spice and flavor. This mushroom dish has gravy and is often paired with Indian breads like naan and kulcha. The roasted dry spices gives a nice taste and rich gravy to this curry. I have also added capsicum and onion chunks along with the mushroom.
Very often I make the dry mushroom sabzi, so this time wanted to make something different. So went for this gravy type. Mushroom Masala Curry turned out delicious. I had planned this for a Sunday and had already prepared the dough for naan and it is proving in a warm place.
“Mushrooms grow like magic – If not picked, a white button mushroom will double in size every 24 hours. As the mushroom increases in size, its flavor increases.”
“When buying mushrooms, look for firm buttons (commonly available mushroom in India is the button mushroom) with no bruises.”
“Do not store mushrooms in plastic. Preferably place them in paper bags and store in the vegetable tray of the refrigerator.”
“Many species of wild mushrooms produce toxins, it is safer to buy mushrooms sold in stores than gather directly from the plant if you are not sure.”
Weekend afternoons (especially Sundays) are the time the family gather on the dining table and eat together. So on most such days I try to make something special. Mushroom is a favourite and this time I thought of surprising with not the ones I usually make but with this Mushroom Masala Curry. We had naan with mushroom and raita.
Mushrooms, the edible fungi, are rich in minerals and low in calories and considered a good source of dietary fibre. It is also believed to be natural antibiotic and boosts the immune system.
Nutritionists say that to have a balanced diet with enough vitamins and minerals our food must be colourful with a variety of vegetables and fruits. But mushroom is a plant that is mostly white in colour but packed with so much goodness.