Spiced Mushroom Tomato Rice Bowl — Mushroom Masala Rice Bowl
A weekday bowl of mixed mushrooms in a deeply spiced tomato-onion gravy spooned over basmati rice, finished with fresh coriander and crushed kasuri methi.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse 140g basmati rice. Wipe and quarter 320g cremini mushrooms and 120g shiitake caps. Finely chop 1 medium onion and 2 green chillies. Mince 2 tbsp ginger-garlic paste. Puree 2 small tomatoes. Measure all spices. Julienne 2 tsp fresh ginger. Chop 2 tbsp fresh coriander.
Boil
Combine rice, 260ml water, and 0.5 tsp salt in a saucepan. Bring to a boil over high heat, cover, reduce to low, and cook 10 minutes. Remove from heat and rest covered 5 minutes.
Sear
Heat 1.5 tbsp oil in a large skillet over high heat. Add mushrooms in a single layer, sear 5 minutes undisturbed for the first 2-3 minutes then toss until deeply browned and water evaporates. Remove and set aside.
Bloom
Add remaining 1.5 tbsp oil to the pan over medium heat. Sizzle cumin seeds 15 seconds. Add onion and cook 4-5 minutes stirring until deep golden brown. Stir in ginger-garlic paste and green chillies, cook 1 minute until raw smell fades.
Build
Add tomato puree, tomato paste, kashmiri chilli powder, ground coriander, ground cumin, turmeric, and 0.5 tsp salt. Cook 4 minutes on medium-low stirring until oil beads at the edges. Return mushrooms with juices and 160ml hot water. Simmer 3-4 minutes on low until gravy thickens and clings to mushrooms.
Finish
Stir in garam masala and crushed kasuri methi off the heat. Fluff rice with a fork.
Plate
Spoon rice into bowls, top with mushroom masala, and garnish with fresh coriander and julienned ginger. Serve with mixed pickle and roasted papad alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.