Mushroom Pepper Masala

This pepper masala is my mom's specialty dish, I have posted a prawn masala and crab masala using the same recipe. This time I decided to try my favorite mushrooms using the same base recipe and as always it turned out great! It is a spicy dish and we simply loved it! I have already posted a mushroom pepper fry recipe which is a dry dish and very different from this pepper masala recipe.
Check out the other mushroom recipes.

MUSHROOM PEPPER MASALA
Preparation time 15 mins | Cooking time 20 mins | Serves 2-3

Ingredients

• Button Mushrooms - 1 pack
• Cumin seeds - 1 tsp
• Turmeric powder - 1/2 tsp
• Garam masala powder - 1 tsp
• Tamarind water - 1 tbsp
• Salt - to taste
• Oil - 2 tbsp

To grind

• Onion - 1, medium
• Tomatoes - 2, medium
• Garlic - 10 pods
• Ginger - 1/2 inch piece
• Pepper corns - 1/2 tbsp
• Curry leaves - 1 sprig 

Method

1. Clean and chop the mushrooms and set aside. Grind all the ingredients mentioned under 'to grind'.

2. In a pan, heat oil. Once the oil heats up, add the cumin seeds and wait for it to splutter.

3. When the cumin seeds splutter, add the ground paste. Be careful, it will splutter.

4. Stir for a few minutes until the oil starts separating. Now add the turmeric powder and garam masala powder. Mix well and cook for a couple of minutes.

5. Now add the tamarind water and mix well. Add the mushrooms.

6. Cook covered for 3-5 minutes until the mushroom is done. No need to add water as the mushrooms will leave water by itself.

Goes well with roti/paratha/dosa.

Notes
1. The pepper corns makes this dish spicy, you can reduce the spice level if you wish.
2. Instead of whole ginger and garlic, you can use ginger garlic paste.

Until next time,

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