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Medi-Veggie - September 30, 2020: Tari Wala Mushroom Masala Recipe by State Assemblyman Ash Kalra

Updated: Apr 16

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Ingredients for Mushroom Masala

  • 1 ½ cup mushrooms sliced 

  • ¾ cup onions cubed (1 large) (blanched if desired)

  • ¾ cup tomatoes cubed (2 large)

  • ½ inch ginger chopped

  • 2 cloves garlic chopped

  • 10 cashew nuts or almonds

  • 1½ tablespoons oil 

  • 1 small bay leaf or half dozen curry leaves

  • 2 green cardamoms (elaichi)

  • 1 inch cinnamon piece 

  • ½ to ¾ teaspoon red chili powder 

  • ½ to 1 teaspoon garam masala

  • ½ to 1 teaspoon coriander powder 

  • ¼ teaspoon kasuri methi (optional) (dried fenugreek leaves)

  • ¼ teaspoon salt or as needed

  • 2 tablespoons cilantro chopped finely (optional)

Making Tari Wala Mushroom Masala

  • Rinse well 1 large onion & 2 large tomatoes. Cube them. Chop ½ inch ginger and 2 garlic cloves. 

  • Bring 2 cups of water to a boil and add onions. Boil them until transparent for about 5 to 6 mins. Drain them and cool down.

  • Add onions, tomatoes, ginger, garlic and 10 cashews or almonds to a blender. 

  • Make a smooth purée and set aside.

  • Heat 1½ tablespoons oil in a pan. 

  • Then sauté 1 small bay leaf or a half dozen curry leaves, 1 inch cinnamon and 2 green cardamoms for a minute. 

  • Pour the onion tomato puree and cook covered until the mixture thickens.

  • Keep stirring often while frying.

  • Then add ½ to ¾ teaspoon red chili powder, ½ to 1 teaspoon coriander powder and ½ to 1 tsp garam masala. 

  • Sauté on a low heat until the mixture turns fragrant and liquid starts to evaporate.

  • When the onion tomato masala cools down to a thicker consistency add sliced mushrooms and salt. 

  • Sauté mushrooms for 2 to 3 mins. 

  • Next pour water as needed to make a thick gravy. 

  • Cook until the mushrooms turn tender to your liking. 

  • Bring the mushroom gravy to a desired consistency by adding more water if needed. Also, taste for more salt. 

  • Sprinkle kasuri methi. Cover and Turn off the stove.


  • You can also add a few tablespoons of cream and chopped cilantro. 

Serve with basmati rice or roti. 

Ash Kalra was elected to the California State Assembly in 2016, representing the 27th Assembly District. He has called San Jose home for over 37 years. In that time, he has developed a passion for serving his neighbors and making sure that our government is solving problems – not creating them. In 2008, Ash made history by becoming the first Indian-American to be elected to the San Jose City Council. In his time as a Councilmember, Ash has been a voice for public safety, better schools, improved public transportation and a healthier environment. He is a great advocate for the arts and a Chopsticker for life!

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