Mushroom Kassa

1. 1
   temper · ~2 min

   Bloom the whole spices in mustard oil.

   1.Heat mustard oil in a kadai over medium heat until it smokes lightly, then reduce to low.

   2.Add bay leaf, cardamom, cinnamon, and cloves. Sauté until fragrant (20-30 seconds).

   3.Add cumin seeds and let them splutter.

   TIPLet the mustard oil reach smoking point first to remove its raw pungency, then cool slightly before adding spices.
2. 2
   saute · ~12 min

   Caramelize the onions with a pinch of sugar.

   1.Add the sliced onions and a pinch of sugar to the pan.

   2.Cook on medium-low heat, stirring frequently, until deep golden brown (10-12 minutes).

   TIPThe sugar helps the onions caramelize faster and adds a characteristic Bengali touch of sweetness.
3. 3
   saute · ~7 min

   Build the ginger-garlic and tomato base.

   1.Add ginger paste and garlic paste. Sauté until the raw smell disappears (1-2 minutes).

   2.Add chopped tomatoes and slit green chilies. Cook until tomatoes break down and turn mushy (4-5 minutes).

   TIPMash the tomatoes with the back of your spatula to help them break down faster.
4. 4
   saute · ~1 min

   Bloom the dry spice powders.

   1.Lower the heat completely.

   2.Add turmeric, red chili powder, cumin powder, and coriander powder.

   3.Sauté briskly for 30-40 seconds, sprinkling a splash of water if spices start to stick or burn.

   4.Add salt and sugar. Stir to combine.

   TIPLow heat is crucial here — dry powder spices burn in seconds and turn bitter.
5. 5
   saute · ~7 min

   Cook the masala with yogurt until oil separates.

   1.Keeping heat low, add the whisked yogurt one tablespoon at a time, stirring continuously.

   2.Increase heat to medium-low and cook the masala, stirring often, until it releases oil from the sides (5-7 minutes).

   TIPRoom-temperature yogurt and low heat prevent curdling. Stir without stopping when adding it.
6. 6
   saute · ~12 min

   Add mushrooms and bhunao until tender.

   1.Add the quartered mushrooms to the pan. Mix thoroughly to coat every piece with the masala.

   2.Cook uncovered on medium heat, stirring occasionally. The mushrooms will first release water.

   3.Continue cooking until all water evaporates and the masala clings thickly to the mushrooms (10-12 minutes).

   TIPDon't add water. The mushrooms release enough moisture; cooking it off concentrates the flavor.
7. 7
   mix · ~1 min

   Finish with garam masala and garnish.

   1.Sprinkle garam masala over the cooked mushrooms.

   2.Gently stir through and turn off the heat.

   3.Garnish with chopped coriander leaves.
8. 8
   rest · ~5 min

   Rest briefly before serving.

   Let the Mushroom Kassa sit covered for 5 minutes so the flavors meld.

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