Vegan Mushroom Masala

This vegan mushroom masala is a flavorful and aromatic Indian dish made with mushrooms cooked in a rich and creamy tomato-based gravy. It is a perfect vegetarian and vegan alternative to traditional masala dishes, and can be served with rice or naan bread for a satisfying meal. With a cooking time of just 30 minutes, this recipe is quick and easy to make, making it a great option for weeknight dinners or special occasions.

Ingredients

• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 green chili, finely chopped (optional)
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala
• Salt to taste
• 1 cup tomato puree
• 1 cup coconut milk
• 1 pound mushrooms, sliced
• Fresh cilantro, chopped (for garnish)

Directions

1. Heat the vegetable oil in a large pan over medium heat.
2. Add the chopped onion and sauté until golden brown.
3. Add the minced garlic, grated ginger, and chopped green chili (if using). Sauté for another minute.
4. Add the cumin seeds, ground coriander, turmeric powder, red chili powder, garam masala, and salt. Mix well and cook for 2 minutes to allow the spices to release their flavors.
5. Add the tomato puree and cook for 5 minutes, stirring occasionally.
6. Pour in the coconut milk and bring the mixture to a simmer.
7. Add the sliced mushrooms and stir well to coat them in the gravy. Cover the pan and cook for 10-15 minutes, or until the mushrooms are tender.
8. Garnish with fresh chopped cilantro before serving.
9. Serve the vegan mushroom masala hot with rice or naan bread.

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