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This masala mushroom bhuna takes just 15 minutes to make, but it tastes like it has been slow-cooked for hours. It's made using a slow-cooking technique called kasha or bhuna, which is cooking without water. This dish applies the same method without the wait time and the result is tender, spicy mushrooms that are ready to be served with rice or flatbread.

Masala Mushroom Bhuna: Indian Spicy Sauteed Mushrooms [Vegan]

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Calories

134

Serves

4-6

Cooking Time

30

Ingredients

  • 1 large red onion, peeled
  • 3 pods garlic
  • 1-inch piece of peeled ginger
  • 2 fresh green chilis
  • 4 tablespoons oil
  • 1/2 teaspoon whole cumin seeds
  • 2 tomatoes, diced
  • 1 teaspoon cumin-coriander powder
  • 3 cups Cremini mushrooms, halved
  • Salt, to taste
  • 1/2 teaspoon sugar
  • 1/2 tablespoon chopped cilantro

Preparation

  1. Quarter the onion, place in a food processor with the garlic, ginger and green chilis.
  2. Process until finely chopped.
  3. Heat the oil on medium heat for 1 minute.
  4. Add in the cumin seeds and wait until they begin to sizzle, this will take a few seconds.
  5. Add in the onion mixture and began cooking on high heat, stirring frequently for about 5 minutes. At this point, the onion should turn dry and begin to turn translucent.
  6. Add in the tomatoes and cook on high heat for 5-6 minutes, until the mixture begins to thicken.
  7. Add in the cumin-coriander powder and cook for another one or two minutes.
  8. Add the mushrooms, salt, and sugar and continue cooking the mixture, stirring frequently until the mixture forms a thick fairly dry sauce that coats the mushrooms. This should take another 5 minutes.
  9. Stir in the cilantro and serve.

Nutritional Information

Per Serving: Calories: 134 | Carbs: 8 g | Fat: 11 g | Protein: 2 g | Sodium: 8 mg | Sugar: 4 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

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Rinku Bhattacharya

See My Recipes

Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost a decade ago, to share the culture and home flavors of her native country, India.  Passionate about a conscious lifestyle and seasonal living, she shares her recipes on her blog Spice Chronicles. Rinku has published two cookbooks; The Bengali Five Spice Chronicles," which was the winner of the 2013 Gourmand Awards for Best Indian Cuisine cookbook, and "Spices and Seasons, Simple, Sustainable Indian Flavors", which offers recipes inspired by the local bounty of the Hudson Valley. The book also offers tips and ideas on creating a green kitchen and reducing your food footprint!

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