Marathi Mushroom Recipe
This Marathi Mushroom Recipe is a flavorful, traditional Maharashtrian dish made with fresh button mushrooms sauteed in aromatic spices like mustard seeds, cumin, curry leaves, turmeric, red chili, and goda masala. Onions, tomatoes, ginger-garlic paste, and optional cream or cashew paste create a rich, creamy texture. Slit green chilies and kasuri methi enhance the taste, giving it a unique aroma.
Equipment
- Frying pan or kadai
- Wooden spatula or spoon
- Knife and chopping board
- Measuring spoons and cups
Ingredients
- 200 g fresh button mushrooms cleaned and sliced
- 2 tbsp oil or ghee
- 1 tsp mustard seeds
- 1 tsp cumin
- 8 –10 curry leaves
- 1 medium onion finely chopped
- 1 tbsp ginger garlic paste
- 1 medium tomato finely chopped
- ½ tsp turmeric powder
- 1 tsp red chili powder adjust to taste
- 1 tsp goda masala or garam masala
- Salt to taste
- ½ cup water
- 2 –3 green chilies slit
- 1 tsp kasuri methi dried fenugreek leaves
- 2 tbsp cashew paste or poppy seed paste
- 2 tbsp curd or fresh cream
- Fresh coriander leaves for garnish
- 1 tsp butter
Instructions
Step 1: Toast The Spices
- Heat 2 tablespoons of oil or ghee in a frying pan over medium heat. Add mustard seeds and cumin seeds and let them pop for a few seconds. Then throw in curry leaves and chopped green chilies.
Step 2: Cook The Onions And Ginger-Garlic
- Add the finely chopped onion and saute until it turns golden brown. Then add a tablespoon of ginger-garlic paste and cook for another 1–2 minutes, until the raw smell disappears.
Step 3: Add Tomatoes And Spices
- Add the chopped tomatoes along with turmeric, red chili powder, goda masala, and salt. Cook until the tomatoes soften and you see the oil starting to separate from the spice mixture.
Step 4: Add The Mushrooms
- Put in the sliced mushrooms and stir so they’re coated in the spices. Cook for 3–4 minutes until they start releasing their water.
Step 5: Simmer With Liquids And Extras
- Add half a cup of water and crushed kasuri methi. If you’re using cashew or poppy seed paste, or curd or cream, mix it in now. Cover the pan and simmer for 5–6 minutes, until the mushrooms are tender and the gravy thickens.
Step 6: Finish And Serve
- Turn off the heat. If you like, stir in a teaspoon of butter and sprinkle with fresh coriander leaves. Serve hot with chapati, puri, or rice.