Did you know mushrooms make a great diet food? They are low in calories, carbohydrates, fat and sodium. Like watermelon, they are very high in water content (80 to 90% water) and fibre! But no, that’s not the reason why we made these. We saw these fresh, white, chunky button mushrooms at the grocery store and decided to make mushrooms like my mum makes them. That’s the only way I like mushrooms. Obviously when I decided to make these it was way past her bedtime so I had to make this from my memory of how it tasted when she made them. You’ll be surprised to know that they are pretty easy to make and are absolutely delicious! So here is how I made them:
1 tablespoon vegetable/ canola/ olive oil
4-5 cups button mushrooms, diced in quarters
1/2 teaspoon cumin seeds
1 ½ teaspoon finely chopped ginger
½ onion, finely chopped
1 teaspoon finely chopped garlic
2 medium tomatoes, finely chopped
1 medium green chili, finely chopped
1 teaspoon turmeric
½ teaspoon red chili powder
1 teaspoon garam masala (a blend on Indian spices)
½ teaspoon ground black pepper
1 teaspoon salt, and more if needed
chopped coriander for garnish
- In a large pan heat the oil on medium heat and add the ginger & cumin seeds and sauté for about 30 seconds.
- Next, add the onions and sauté for another minute.
- Once the onions turn slightly transparent, add half of the tomatoes along with the garlic & green chili and cook for about a minute.
- Then add turmeric, red chili, garam masala, black pepper and mix well.
- Next add the mushrooms, mix well and allow it to cook for about 2 minutes.
- Add the remaining tomatoes, salt to taste, mix well and allow it to cook on medium heat for about 15-17 minutes, stirring at regular intervals.
- Once the mushrooms have reduced in size to half and look cooked they should be about done. At this stage, I usually take some mushrooms out and taste to see if they are cooked. You’ll know when they are cooked- they’ll be juicy & meaty and won’t taste raw. I know I know- it’s obvious but you know what I mean :).
Garnish with freshly chopped coriander and serve with fresh hot chapattis (Indian flatbread) or even jeera rice!