Tawa Mushroom

4.75 from 8 votes

Tawa Mushroom is a delectable mushroom preparation in which button mushrooms are cooked in a spiced onion, tomato and capsicum gravy. With just your regular spices and ingredients, you can easily make this dish that can be paired with roti or paratha or naan or dinner rolls.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: North Indian

Diet: Gluten Free, Vegetarian

Difficulty Level: Moderate

Servings:

Calories: 117kcal

Author: Dassana Amit

Ingredients

200 grams white button mushrooms or 2 cups chopped or sliced mushrooms
1 cup tomatoes - finely chopped, or 2 medium to large tomatoes, 175 grams
⅓ cup onions - heaped & finely chopped or 1 medium onion, 60 grams
½ cup capsicum - finely chopped, (green bell pepper) or 1 medium capsicum, 80 grams
1 green chilli chopped, you can also add 2 green chilies
½ teaspoon Ginger Garlic Paste
2 tablespoons butter - salted; or swap with oil or unsalted butter
¼ teaspoon carom seeds (ajwain)
¼ teaspoon cumin seeds
¼ teaspoon turmeric powder
½ teaspoon Coriander Powder
½ to 1 teaspoon Kashmiri Chilli Powder
1 teaspoon Pav Bhaji Masala or add as required
½ cup water
¼ teaspoon kasuri methi (dry fenugreek leaves)
¼ cup coriander leaves
salt as required

US Customary - Metric

Instructions

Place a heavy medium or large tawa or griddle on the stovetop. First heat it on a medium flame. When the tawa gets hot, reduce the heat to a low.
Add 2 tablespoons butter. You can also use oil instead of butter.
Add ajwain (carom seeds) and cumin seeds. Sauté for a few seconds. Ajwain gives a good aroma in the dish.
Next add the finely chopped onions.
Stir and begin sauté on a low to medium heat, till the onions are softened and turn translucent.
Then add ginger-garlic paste. Sauté until the raw aroma of ginger-garlic dissipates.
Now add the finely chopped tomatoes and chopped green chillies. Mix well and then lower the heat.
Cover the onion-tomato mixture with a lid and cook on a low heat for 4 to 5 minutes.
Do check once or twice when the tomatoes are cooking, just to make sure that the mixture is not sticking on the tawa.
After 4 to 5 minutes, the tomatoes would have softened.
Using a veggie or potato masher, mash the tomatoes once they have softened.
You don't need to make a smooth mush of the tomatoes. Just roughly mash the tomatoes.
Next add the finely chopped capsicum. Mix very well.
Sauté the capsicum for 2 to 3 minutes on a low heat.
Add turmeric powder, coriander powder, kashmiri red chilli powder and pav bhaji masala.
If you do not have pav bhaji masala, then add ½ teaspoon garam masala and ¼ teaspoon dry mango powder.
Mix the spice powders very well with the onion, tomato and capsicum mixture.
Next add the sliced or chopped white button mushrooms.
Stir and mix the mushrooms. Sauté for 2 to 3 minutes.
Season with salt as per taste. Mix again very well.
Add ½ cup water and mix again.
Cover the mushroom mixture with a lid. On a low heat simmer until the mushrooms are tender and cooked well.
It will take about 10 to 12 minutes for the mushrooms to cook. Do check a couple of times and if the water looks dried up, you can add some more water.
If there is too much of gravy or water in the dish, then cook until all of the water evaporates.
This tawa mushroom masala is dry to semi-dry dish with no gravy.
Next step is to add coriander leaves and kasuri methi (dry fenugreek leaves).
Mix very well and saute for a minute. Turn off the heat.
Serve with roti or bread or as a side dish with dal-rice.

Notes

You can add the ground spice powders less or more according to your preferences.
Skip carom seeds and kasuri methi (dried fenugreek leaves), if you do not have them.
Substitute pav bhaji masala with ½ teaspoon garam masala and ¼ teaspoon dry mango powder (amchur powder).
Instead of tawa, you can also cook the dish in a shallow frying pan or a kadai (wok).
You can also use cremini or portobello mushrooms instead of button mushrooms.
Instead of butter, use oil in the recipe.

Nutrition