with step by step photos – a delicious recipe of tawa mushroom masala where button mushrooms are cooked in a spiced onion-tomato based gravy.
a concave shaped pan. now food cooked in tawa tastes different than the food cooked in a kadai or handi. while cooking, the veggies __cook as well as caramelize faster in a tawa and thus that caramelized taste is felt in the dish. for best taste, i would suggest to make this recipe in a tawa. , then the next best option is to use a shallow frying pan. if you use a tawa, then do use a medium or large tawa, so that the food does not spill from the sides while cooking.
on occasions i prepare this tawa mushroom masala. the recipe i follow is the same as that of the , i had posted before. apart from chopping mushrooms, onions, capsicum and tomatoes, there is no other prep work in this recipe. thus easy and quick to prepare and makes for a very good side dish with chapatis. it can also be packed in the tiffin-box. few more similar on the blog are , and .
most of the times chapatis and accompany a side salad. you can even serve tawa mushroom as a side dish with rice and dal. you can also have tawa mushroom with bread or pav.
if you are looking for similar recipes then do check , , and .
tawa mushroom masala recipe card below:
- 200 grams white button mushrooms or 2 cups chopped or sliced mushrooms
- 175 grams tomatoes or 2 medium to large tomatoes or 1 cup finely chopped tomatoes.
- 60 grams onions or 1 medium onion or ⅓ cup heaped finely chopped onions
- ½ cup finely chopped capsicum or 80 grams capsicum or 1 medium capsicum (green bell pepper)
- 1 to 2 green chillies, chopped
- ½ teaspoon ginger-garlic paste
- 2 tablespoon salted butter or oil
- ¼ teaspoon ajwain/carom seeds
- ¼ teaspoon jeera/cumin
- ¼ teaspoon turmeric powder/haldi
- ½ teaspoon coriander powder (dhania powder)
- ½ to 1 teaspoon kashmiri red chilli powder
- 1 teaspoon pav bhaji masala
- ½ cup water
- ¼ teaspoon kasuri methi/dry fenugreek leaves
- ¼ cup coriander leaves/dhania patta
- salt as required
- place a heavy medium or large tawa on the stove top. first heat it on a medium flame. when the tawa gets hot, reduce the flame to a low.
- add 2 tablespoon butter. you can also use oil instead of butter.
- add ¼ teaspoon ajwain (carom seeds) and ¼ teaspoon cumin seeds. saute for a few seconds. ajwain gives a good aroma in the dish. if you do not have carom seeds, then just skip it.
- next add ⅓ cup heaped finely chopped onions.
- stir and begin saute on a low to medium flame, till the onions turn translucent.
- then add ½ teaspoon ginger-garlic paste. saute till the raw aroma of ginger-garlic goes away.
- now add 1 cup finely chopped tomatoes and 1 to 2 green chillies, chopped. mix well and then lower the flame.
- cover the onion-tomato mixture with a lid and cook on a low flame for 4 to 5 minutes. do check once or twice when the tomatoes are cooking, just to make sure that the masala mixture is not sticking on the tawa.
- after 4 to 5 minutes, the tomatoes would have softened.
- using a veggie or potato masher, mash the tomatoes once they have softened.
- you don't need to make a smooth mush of the tomatoes. just roughly mash the tomatoes.
- next add ½ cup finely chopped capsicum. mix very well.
- saute the capsicum for 2 to 3 minutes on a low flame.
- then add ¼ teaspoon turmeric powder/haldi, ½ teaspoon coriander powder, ½ to 1 teaspoon kashmiri red chilli powder and 1 teaspoon pav bhaji masala. if you do not have pav bhaji masala, then add ½ teaspoon garam masala and ¼ teaspoon dry mango powder.
- mix the spice powders very well.
- now add 2 cups of sliced or chopped white button mushrooms. you can also use cremini or portobello mushrooms. stir and mix the mushrooms with the masala and saute for 2 to 3 minutes.
- then season with salt as per taste. mix again very well.
- add ½ cup water and mix again.
- cover the mushroom mixture with a lid. on a low flame simmer till the mushrooms are tender and cooked well.
- it will take about 10 to 12 minutes for the mushrooms to cook. do check a couple of times and if the water looks dried up, you can add some more water. if there is too much of gravy or water in the dish, then cook till all of the water evaporates. this is a dry to semi dry dish with no gravy.
- next step is to add ¼ cup coriander leaves and ¼ teaspoon kasuri methi (dry fenugreek leaves). skip kasuri methi, if you do not have it.
- mix very well and saute for a minute. switch off the flame.
- serve mushroom tawa masala with rotis or bread or as a side dish with dal-rice.
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how to make tawa mushroom masala recipe:
1. place a heavy medium or large tawa on the stove top. first heat it on a medium flame. when the tawa gets hot, reduce the flame to a low.
2. add 2 tablespoon salted butter. you can also use oil instead of butter.
3. add ¼ teaspoon ajwain (carom seeds) and ¼ teaspoon cumin seeds. saute for a few seconds. ajwain gives a good aroma in the dish. if you do not have carom seeds, then just skip it.
4. next add ⅓ cup heaped chopped onions.
5. stir and begin saute on a low to medium flame.
6. saute till the onions turn translucent.
7. then add ½ teaspoon ginger-garlic paste.
8. saute till the raw aroma of ginger-garlic goes away.
9. now add 1 cup finely chopped tomatoes and 1 to 2 green chillies (chopped).
10. mix well and then lower the flame.
11. cover the onion-tomato mixture with a lid and cook on a low flame for 4 to 5 minutes. do check once or twice when the tomatoes are cooking, just to make sure that the masala mixture is not sticking on the tawa.
12. after 4 to 5 minutes, the tomatoes would have softened.
13. using a veggie or potato masher, mash the tomatoes once they have softened.
14. you don’t need to make a smooth mush of the tomatoes. just roughly mash the tomatoes.
15. next add ½ cup finely chopped capsicum.
16. mix very well.
17. saute the capsicum for 2 to 3 minutes on a low flame.
18. then add ¼ teaspoon turmeric powder, ½ teaspoon coriander powder, ½ to 1 teaspoon kashmiri red chilli powder and 1 teaspoon pav bhaji masala. if you do not have pav bhaji masala, then add ½ teaspoon garam masala and ¼ teaspoon dry mango powder. if you are looking to prepare homemade pav bhaji masala, then check this recipe – .
19. mix the spice powders very well.
20. now add 2 cups of sliced or chopped white button mushrooms. you can also use cremini or portobello mushrooms.
21. stir and mix the mushrooms with the masala and saute for 2 to 3 minutes.
22. then season with salt as per taste.
23. mix again very well.
24. add ½ cup water.
25. mix well.
26. cover the mushroom mixture with a lid. on a low flame simmer till the mushrooms are tender and cooked well. it will take about 10 to 12 minutes for the mushrooms to cook.
27. do check a couple of times and if the water looks dried up, you can add some more water. in the below pic the mushrooms are cooked and the mushroom tawa masala is almost done, before adding the last final touches. if there is too much of gravy or water in the dish, then cook till all of the water evaporates. this is a dry to semi dry dish with no gravy.
28. next step is to add ¼ cup coriander leaves and ¼ teaspoon kasuri methi (dry fenugreek leaves). skip kasuri methi, if you do not have it.
29. mix very well and saute for a minute. switch off the flame.
30. rotis or bread or as a side dish with dal-rice.
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