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Main Course

Mushroom Masala Restaurant Style

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 4 servings

500 g Mushrooms
1 tsp Poppy seeds Khashakhasha
1 - Onion
Garlic A small piece
2 nos Green chillies
2 tsp Garam masala powder
1 tsp Pepper powder
Salt, to taste
2 tbsp Oil

Preparation

Step 1
Wash the mushroom thoroughly and cut it into small pieces.
Step 2
Pour oil into a pan and heat it or a kadai.
Step 3
Allow to crackle poppy seeds.
Step 4
Add garlic, green chilly and onions and fry, until onions goes golden brown.
Step 5
Add salt, garam masala and pepper powder.
Step 6
Add mushrooms and give it a good stir.
Step 7
Put the lid on and cook on a low flame, till it is done.
Step 8
Do not use water.
Step 9
Serve while still hot with rice. :- You can add tomatoes, if you like.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Mushroom Masala Restaurant Style

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 4 servings

500 g Mushrooms
1 tsp Poppy seeds Khashakhasha
1 - Onion
Garlic A small piece
2 nos Green chillies
2 tsp Garam masala powder
1 tsp Pepper powder
Salt, to taste
2 tbsp Oil

Preparation

Step 1
Wash the mushroom thoroughly and cut it into small pieces.
Step 2
Pour oil into a pan and heat it or a kadai.
Step 3
Allow to crackle poppy seeds.
Step 4
Add garlic, green chilly and onions and fry, until onions goes golden brown.
Step 5
Add salt, garam masala and pepper powder.
Step 6
Add mushrooms and give it a good stir.
Step 7
Put the lid on and cook on a low flame, till it is done.
Step 8
Do not use water.
Step 9
Serve while still hot with rice. :- You can add tomatoes, if you like.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.