Method Side dishes or gravies can`t always have meat as dominant components. Vegetarians have equally splendid substitutes that can
and defintely yield better side dishes or gravy. Mushroom masala is an equally innovative dish that has earned the liking of
several vegetarians. The spice melody and infusion of select vegetables to go with mushroom makes it a worthwhile eat. The
liking for mushroom is only growing multifold. If an edible fungus when cooked gives a pleasing favour which only intensifies
intensely when used with a concoction of things, why wouldn`t the heart sing a melody. It`s meaty texture is what adds to its
versatility - you could use it to saute, broil, bake and the list goes on. Mushroom masala could serve as a gravy or side
dish. You could simmer it for longer and make it semi gravy and it would serve well with the flat breads or noodles, leave it
as it is and serve with a hot bed of rice - versatility at its best.
Soak the peas in water for about 2 hrs.
Dice the mushroom and let it sit in water mixed with salt.This can be done while you are about to cook to avoid blackening of
Dice the potato and let it sit in the water mixed with salt too to avoid blackening.
1) In a heavy bottom wok heat half the amount of sesame oil.
2) Add ginger, garlic and diced onion and caramelize with sugar.
3) Oncce golden brown add soy sauce and stir. Add the tomato and let cook till mashed.
4) Add the seasoning ingredients and stir again.
5) Add potato first, as it would take longer to cook, followed by peas. Give a quick stir and let cook for 2 minutes.
6) Add the tomato puree and mix well again. Cover the wok and let cook for 5 minutes.
7) Uncover the lid and add the mushrooms. Stir well to incorporate all the seasoning, add water (full if you like it as
gravy) or (half if you like it as semi-gravy). Cover and let cook for 10-15 minutes or till the vegetables are cooked.
8) Once cooked simmer the heat completely.
9) In another wok, add the remaining sesame oil and heat.
10) To the heated oil add sliced onion and fry till translucent, add the sliced bell peppers till partially cooked and still
11) Remove the capsicum and layer it on top of the simmering mushroom masala.
12) Remove from heat and garnish with coriander and roasted sesame seeds.
1) Frying the bell peppers seperately is only to retain its crunchy texture and preventing it from losing its color. It acts
as a taste enhancer and combines well with mushrooms. The entire procedure can be completely omitted if you can not find bell
2) You could substitute shitake mushrooms for button mushroom and omit potatoes too. Remove the stem while using shitake
mushroom but do not throw away. You could use it to make stock and add it to the same dish instead of water.