We all know, Indian recipes are known for its spices and heat. But recently one of my Indian friend invited me over a dinner. I asked him to serve some Indian delicacies in which I loved a very subtly spiced recipe called Yogurt Mushrooms. I simply love mushrooms plus it’s healthy too.
Anyways this vegetable side dish is perfect for parties and get together. Although it got some gravy but the one I tried, I made it with thicker gravy. Anyways I didn’t waste any time to jot down the recipe from his wife. I really have to say she is an amazing cook. What I love about this simple recipe is that it don’t have any complex or fancy ingredients just some simple spices and you are good to go.
Tip – If you like tangy flavors, get yogurt which is little sour in taste. It add that extra oomph and zing to the recipe. We ate this vegetable side dish with Indian Naan or Chappati but it taste great with tortillas too or you can serve it with Basmati Rice if you are a rice lover.
Nevertheless, all you have to do is to rush to the nearby Indian market and get the given spices. Trust me, once you will eat this recipe you are going to love it. Try serving this recipe with roasted chicken; make a thinner gravy and serve this side dish as a sauce or gravy over the roasted chicken recipe it taste just amazing.
This vegetable side dish need a marinating period when mushrooms are marinated in yogurt and other dry spices. Yogurt and spices later get absorbed in mushrooms which gives a juicy, tender mushroom recipe packed with flavors and aroma.
I am using button mushrooms for this recipe; you can also use Chestnut mushrooms or combination of both or any mushroom you like. Button mushrooms are easily available and it’s economical too. Anyways let’s not delay any further and let’s start cooking this amazing vegetable side dish which is pack full of health and taste.
Yields: 5-6 servings
Preparation Time: 10 minutes
Marinating Time: 15-20 minutes
Cooking Time: 15-20 minutes
Total Time: 40-50 minutes
- 20-25 pieces (approx. 0.9 lbs.) of mushrooms
- 1 large onion, finely chopped
- 2 medium tomatoes, chopped
- ½ teaspoon ginger-garlic paste
- 1-2 teaspoon of sugar
- ½ teaspoon cumin
- 1 tablespoon Oil
- 1 cup Greek yogurt
- ½ teaspoon turmeric powder
- ½ teaspoon cumin powder
- ½ teaspoon Garam masala
- ½ teaspoon ginger garlic paste
- 1 teaspoon of red chili and coriander Powder**
- Salt to taste
**Red Chili and Coriander Powder – Take one dry red chili (deseeded) and 1 teaspoon of whole coriander seeds. Roast them on a nonstick pan at low heat for just 2 minutes or until it releases fragrance. Make sure it didn’t get burnt. Later grind them coarsely.
- First prepare the marinade, add all the spices mentioned in marinade into yogurt and whisk properly. Keep it aside. Now wash mushrooms and cut them as desired depending on the size of the mushrooms. Make sure the water is soaked now take a bowl and add this yogurt marinade into the mushroom and mix properly. Gently mix them so that each mushroom get coated into this yogurt mixture. Leave it for at least 15 minutes; cover the bowl with a cling film.
- After 15-20 minutes once it’s done. Take a pan or wok and heat oil at medium high heat. Add cumin into this hot oil. Add onions and sauté it for 2 minutes until it turns little pinkish in color; now add ginger-garlic paste into this. Sauté until the raw smell of ginger garlic disappears for about another 2 minutes or so.
- Now add tomatoes into this and cook until tomatoes turn juicy and pulpy for next 3 minutes or so. Once the tomatoes are cooked add the marinated mushrooms into the pan. Fry them a little for 2 minutes and cover them, sauté them occasionally for 15 minutes. Check the mushrooms are cooked properly. Remove the lid and let it boil for next 5 minutes more.
- Serve warm with Naan, Chappati, Soft tortillas, or rice.
I hope you will like this recipe, if you have any query or suggestion. Do write it to me, it will help me to improve further. Till then, keep cooking such interesting easy recipes and make your dinner amazing and fascinating!