Mushroom Masala (oil-free)

Author Molly Patrick of Clean Food Dirty Girl


  • 1 cup chopped red onion (120 g)
  • 1 cup diced green or red bell pepper (120 g)
  • 2 garlic cloves, minced
  • 2 teaspoons ginger root, minced
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon cayenne powder (reduce to 1/8 teaspoon or omit if you don't like spicy)
  • 8 oz mushrooms, chopped (about 2 cups / 230 g)
  • 1/4 teaspoon salt
  • 2 large tomatoes, chopped (about 2 cups / 245 g)
  • 1/2 cup frozen peas (60 g)
  • 1/2 cup cilantro, chopped (60 g)
  • Black pepper to taste


  1. Chop your vegetables and measure out all of the ingredients to save time. Heat a medium-sized pot over medium heat for 2 minutes. Add the onion and green or red peppers and a small pinch of salt. Cook for 2 minutes, stirring frequently, until the onions begin to brown slightly and add a splash of water if necessary to keep the onions from sticking to bottom of pot.

  2. Add the garlic and ginger and cook for about 1 minute, stirring often, then add the cumin powder, garam masala, coriander powder, turmeric powder and cayenne powder and cook for about 30 seconds, stirring continually. If the spices are sticking to your pot, add a splash of water.

  3. Next, add the mushrooms and salt and cook for 2 - 3 minutes, until the mushrooms release their juices (insert dirty joke here) and become soft and tender, but not overcooked until mushy. 

  4. Add the tomatoes and peas and cook for about 2 minutes, stirring often, until heated through and saucy. Turn off heat, stir in the cilantro and add salt and pepper to taste.

Recipe Notes

Serve with a dollop of sour cream (click here for recipe).