Posted by Anjus on Oct - 29 - 2011 under Mushroom, Vegetarian
  • Mushroom : 250 gm.
  • Onion : 2 medium
  • Tomato : 1-2 medium.
  • Green chilly : 1-2
  • Whole garam masala (or) garam masala powder : 1/2 tsp
  • Turmeric powder: 1/2 tsp
  • Cumin powder: 1/2 tsp
  • Coriander powder: 1/4 tsp
  • Red chilly powder: 1/4 tsp
  • Ginger garlic paste : 1 tsp
  • Pepper corns : 3-4
  • Cumin seed : 1/2 tsp
  • Curry leaves
  • Coriander leaves (if required)
  • Butter : 1 tbsp
  • Salt
*tbsp - table spoon, *tsp - tea spoon
Cuisine: Cooking time: 30 mins Serving: 5 people


Mushroom Fry

Initial preparations

  • Chop onion and tomato in to fine small pieces
  • Chop the green chillies
  • Crush 2-3 pods of garlic, pepper corns , cumin to form a paste (let us name it garlic spice paste)
  • Wash and clean the mushroom and keep it aside, please do this just before you start cooking. Not a good idea to keep the mushroom out for long.
  • Make ginger garlic paste


  1. Heat some tbsp oil in a pan
  2. Add whole garam masala and cumin seeds
  3. When it crack, add chopped onion with little salt
  4. Add turmeric powder and mix it well
  5. Add ginger garlic paste, curry leaves and chopped green chilly.
  6. When the mix is slightly cooked, add chopped tomatoes
  7. When tomatoes are half cooked slightly mash it and add chopped mushroom with a little water.
  8. Cover it and let it cook for 8-10 minutes, until it is light brown
  9. Reduce the flame and keep it to evaporate the water from the mushroom
  10. Take another pan,  add some butter. When it start melting add the spice paste.
  11. Sault well and add some coriander leaves , coriander powder , cumin powder and chilly powder.
  12. Transfer all the already prepared mushroom to this mix.
  13. Add required amount of salt (if necessary) and stir well to evaporate all the water content.

Goes well with rice and chappati.


  • If you dont have whole garam masala , you could use some garam masala powder just before finishing the dish.






Courtesy: Vah-chef (Sanjay Thumma)

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