Curry in a hurry – Pasta sauce mushroom masala

The missed out my post about my mushroom masala – the mother of the Leftover makeover – mushroom masala burrito, that I posted earlier. I made this quick Mushroom masala to go with Chapatis for my dinner, and it turned out to be a fulfilling one. When you are too tired to chop a lot of vegetables, and you have a package of sliced mushrooms on hand, this could be your help.

Ingredients:

1 tbsp canola oil

1 cinnamon

2 cloves

1 cardamom pod

1 onion chopped

1 tsp of ginger garlic paste

1 package of sliced mushrooms

1 cup of Classico pasta sauce

1 cup of 1% milk

1/2 tsp of turmeric

1/2 tsp of amchoor powder (dried mango powder)

1/2 tsp of chilli powder

1 tsp of cumin powder

1 tsp of corainder powder

1 tsp of garam masala

cilantro for garnish(i didn’t have any)

salt to taste

Method:

Heat oil in a pan, over medium high heat. Add the dry garam masalas – cinnamon, cloves and cardamom. When they are fried and have infused the oil, add the chopped onion. Saute until the onion is a golden brown. Add the ginger garlic paste. Fry till the raw smell disappears. Add the mushrooms and turmeric powder, saute till it is well cooked. Add the chilli powder, cumin powder, coriander powder, garam masala and amchoor powder. Cook well. Add the pasta sauce. Check for seasoning and add salt. Make sure  you don’t add salt before for it will pull the moisture out of the mushrooms, and it will not brown. Also, the pasta sauce has salt in it, and you want to control the salt in the dish, so wait, taste and then add.Simmer for about 5 minutes until the flavors meld and cook together. You may want to close the pan with a lid, because the pasta sauce tends to splutter. Add the milk and simmer for another 5 minutes.

The milk adds a certain richness to the dish, I used 1% milk, to keep it healthy, but if you don’t mind adding  cream,  it will taste even better. Also, if you don’t have amchoor powder and choose to substitute lemon juice, add it at the end, after switching off the stove, because the lemon juice curdles the milk/cream. Been there. Done that. hehe 🙂 Or you can choose to leave the amchoor/lemon juice totally out. I find that for my palate, the pasta sauce is a bit sweet and the acidity from amchoor/lemon juice balances the heat of the masalas and the sweetness of the sauce really well.

Verdict: Really easy and tasty curry. It tasted well with my chapatis. There was a nice body to the curry from the pasta sauce and the milk. Planning to try it with other vegetables, or maybe paneer later.  I think it would taste equally well.

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