A vegetarian Indian entrée. Full of meaty mushrooms and sauce.
It’s not news here that I enjoy Indian food. So, lacking the ability to go visit a restaurant these days (although take-out is certainly an option), I took the problem into my own hands and tried something new in my own kitchen. As I write this (actually about 3 weeks ago) I’m having others go grocery shopping for me. My neighbor went to Costco and I asked for mushrooms. I got a one-pound box. Lots. More than I’d usually use. But instead of making a vegetable side dish and mushroom soup, I had this recipe in my head. I found the original recipe online and adapted it to my somewhat limited Indian-spiced kitchen. And oh, this was wonderful. The original was made in the instant pot. I chose not to; no particular reason. I just thought a longer, slower cooking would provide more flavor.
What I didn’t have was Kashmiri red chili powder. No-can-do. But I had New Mexican chile powder, which has really rich, deep flavor. I also didn’t have dried fenugreek leaves. My little bottle of fenugreek is likely 15 years old, and it’s not leaves anyway, so that got left out altogether. I didn’t have cashews, either, so instead of a cashew-cream to drizzle on top I used yogurt mixed with milk. And a little sour cream. Probably not authentic. Oh well. In these times of self-quarantine, we do the best we can, right?
Ghee was melted in a big pot, then onion was added and lightly sautéed until translucent. Then I added fresh ginger and garlic. The mushrooms were added then, but as expected, the mixture was quite dry. I stirred it a bit, added the turmeric, then the fairly big jar of passatta tomatoes (a kind of puree). That gave plenty of liquid. I added the chile powder, stirred, then the garam masala and salt. After cooking just slightly, I put a lid on it and put the pot in the oven for about 2 hours at a low-low temperature. I thought the mixture was too thick to cook well over the heat of a gas burner – the oven provided gentle but all-around heat.
Meanwhile, I made a small pot of rice in my instant pot. I’ve read that if you slightly undercook rice, it doesn’t get absorbed so much as a carb. And that if you make it ahead and refrigerate overnight, it also allows less absorption. Sounds good to me. Making rice in the instant pot is so incredibly easy – if nothing else, I want you to remember this part:
Instant Pot Rice: add 1 cup rice (I used basmati), 1 1/4 cups water or broth, a tablespoon of fat (combo of butter and EVOO) and a big pinch of salt to the Instant Pot. Cook on pressure for 3 minutes. Vent immediately, remove lid and allow to cool.
I made this masala the day before I ate it – kind of like soup – always better if allowed to chill overnight. I have nothing but time on my hands these days, so that was no big deal. The next day it was so simple to scoop out a bit of rice into a bowl, spoon an ample portion of the mushroom masala on top, then heat in the microwave for 2 minutes on high. Meanwhile I made the yogurt cream to drizzle and chopped up the cilantro. Done. As I write this, it’s been my lunch for 3 days in a row and I’m not at all tired of it.
What’s GOOD: oh, the flavor for sure. Mushrooms have umami, one of those enhanced flavor profiles, and it comes through in spades here. Very satisfying. The rice (made as paragraphed above) was still just slightly chewy which I liked, and the mushroom mixture was just so good. Altogether delicious.
What’s NOT: nothing at all. A bunch of cutting of mushrooms, but that’s all.
printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)
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Mushroom Masala
Recipe By: Adapted from Ministry of Curry blog, 2020
Serving Size: 5
1 pound mushrooms — rinsed, blotted dry and sliced
1 tablespoon ghee — or EVOO
1 tablespoon EVOO
1 large yellow onion — minced
2 teaspoons fresh ginger — grated
2 teaspoons garlic — minced
1 1/2 cups tomato puree — or same amount of peeled fresh tomatoes, chopped
1 teaspoon ground turmeric
3/4 tablespoon red chili powder — [I used New Mexico, though that would not be traditional]
1 teaspoon garam masala
1 teaspoon kosher salt
1/3 cup yogurt
1 tablespoon milk — or half and half
Cilantro leaves chopped for garnish
INSTANT POT RICE:
1 cup basmati rice
1 1/4 cups water — or broth
2 teaspoons ghee
2 teaspoons EVOO
2 pinches salt
1. Preheat oven to 300°F.
2. In a large pot (that has a good fitting lid) heat ghee over medium heat. Add onion, stir and saute over low heat for 4-6 minutes until onion is translucent. Add ginger and garlic and continue stirring for about a minutes.
3. Add the sliced mushrooms and stir well, then add the tomatoes. Add turmeric, chile powder, garam masala and salt.
4. Put lid on pot and bake for about 2 hours. Remove from oven, cool and allow to refrigerate overnight, if time permits. Reheat over low heat until bubbling.
5. INSTANT POT RICE: To instant pot add rice, water/broth, ghee and EVOO. Pressure cook rice on high for 3 minutes. Vent and cool. May be served immediately or chill overnight. To serve: Scoop about 1/3 to 1/2 cup rice into each serving plate or bowl, then top with ample portion of mushroom masala.
5. Meanwhile, mix yogurt with milk and drizzle on top, then add chopped cilantro.
Per Serving: 324 Calories; 15g Fat (39.7% calories from fat); 8g Protein; 43g Carbohydrate; 4g Dietary Fiber; 12mg Cholesterol; 776mg Sodium.

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