IndianSide Dish
Oyster Mushroom Masala (Dry, Indian-Style)
A dry, spiced oyster mushroom masala (20 minutes), pairs with chapathi or as a side with dal-rice.
10 min
Prep time
15 min
Cook time
25 min
Total time
3
Servings
Ingredients
- 250g fresh oyster mushroom, torn into strips (or 25g dried oyster mushroom, rehydrated 15 min in warm water)
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 onion, finely sliced
- 1 tbsp ginger-garlic paste
- 1 tomato, finely chopped
- 1/2 tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- Salt to taste
- Fresh coriander leaves, chopped, to finish
Instructions
- Heat oil in a wide pan on medium heat. Add cumin seeds and let them sizzle for 10 seconds.
- Add sliced onion and sauté until golden, about 4–5 minutes.
- Add ginger-garlic paste and cook for 1 minute until the raw smell fades.
- Add chopped tomato, turmeric, chilli powder and coriander powder. Cook until the tomato breaks down and the oil starts separating, about 4–5 minutes.
- Add the torn oyster mushroom and salt. Toss well to coat in the masala.
- Cook uncovered on medium-high heat for 6–8 minutes, stirring occasionally, until the mushroom releases and then reabsorbs its moisture and the masala clings to it dry, not wet.
- Sprinkle garam masala, toss once more, and finish with chopped coriander.
Tips
- Don't cover the pan: oyster mushroom releases a lot of water, and cooking uncovered lets it evaporate so you end up with a dry masala instead of a soggy one.
- Tear oyster mushroom by hand along its natural gill lines rather than cutting it; it takes on masala better and gives a more authentic shredded texture.
- Using dried oyster mushroom instead of fresh works well and is often more convenient: just rehydrate in warm water for about 15 minutes and squeeze out excess water before cooking.