AI-generated image
Tawa mushrooms
Mushrooms in a spiced tomato and onion masala finished with cream
Halved mushrooms cooked on the tawa in a rich masala of browned onions, ginger, garlic and puréed tomato, finished with a little cream and dried fenugreek. It's quick, creamy and full of flavour. Serve hot with naan, paratha or bread straight off the barbecue.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the seasoning
To top
Method
0/7 doneStep 1: Sprinkle 2 tbsp plain flour over 14 oz fresh mushrooms, toss and keep aside. The flour helps thicken the sauce.
Step 2: Heat 3 tbsp oil on a tawa or in a wide pan and sauté 2 large onions until golden brown.
8 minStep 3: Stir in 2 tsp ginger paste and 2 tsp garlic paste and fry for 2 minutes.
2 minStep 4: Add 1 tsp red chilli powder, 1 tsp coriander-cumin powder, 1 tsp garam masala, 1 tsp salt and 2 large tomatoes and cook for 2 minutes.
2 minStep 5: Add the mushrooms and cook until tender, sprinkling in a little water while cooking so the masala doesn't stick.
8 minStep 6: Crush 1 tbsp dried fenugreek leaves (kasuri methi) between your palms, add it with 2 tbsp fresh cream and mix well.
Step 7: Sprinkle 2 tbsp fresh coriander on top and serve hot.
Nutrition per serving
- Calories
- 170 kcal
- Protein
- 5 g
- Carbs
- 15 g
- Fat
- 11 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tawa mushrooms take?
- About 40 minutes in total: 15 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of fresh mushrooms?
- Aubergine, diced, same weight.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Caramelised clay-pot tofu and mushrooms
Kho is the slow braise of the Mekong Delta: food simmered in a little clay pot (nồi đất) with dark caramel and seasoning until the sauce is sticky and the flavours go deep. This vegetarian cousin of cá kho tộ (braised fish) uses golden tofu and meaty mushrooms in place of fish, cooked in coconut water, as cooks do in the south, and finished with plenty of black pepper. Serve it bubbling in its pot with steamed rice and a sour soup or plain boiled vegetables. Chef's tip: take the caramel (nước màu) to a deep mahogany, darker than you think, just before it smokes; pale caramel only tastes sweet, while dark caramel gives the bittersweet, smoky flavour of a real kho.
Masala khakhra
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
Potato chakri
Potato chakri are crisp, light spirals made with rice flour and boiled potato, flavoured with ginger, chilli, lemon, sesame and coriander. The potato makes them extra tender-crisp. They keep for about 3 weeks in an air-tight container, so make them ahead for Diwali or guests.
