Mushroom Kassa
Earthy button mushrooms slow-cooked in a rich, spicy onion-tomato masala. This Bengali classic, known as 'kosha', delivers a robust flavor that pairs perfectly with fluffy luchis or steamed rice.
For 4 servings
Temper the Spices
- Heat mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it's slightly smoking. This removes its pungent raw smell.
- Reduce the heat to medium-low. Add the bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30-45 seconds until they become fragrant and sizzle.
Sauté Aromatics
- Add the finely chopped onions to the pan. Sauté for 8-10 minutes, stirring frequently, until they are deeply golden brown. This caramelization is crucial for the 'kassa' flavor.
- Add the ginger-garlic paste and slit green chilies. Cook for another 2 minutes, stirring continuously, until the raw aroma disappears.
Build the Masala Base
- Add the turmeric powder, Kashmiri red chili powder, cumin powder, and coriander powder. Stir for 30 seconds to toast the spices.
- Immediately add the tomato puree and salt. Mix well and cook for 6-8 minutes, stirring occasionally, until the masala thickens and oil begins to separate from the sides.
- Reduce the heat to the lowest setting. Add the whisked curd, stirring vigorously and continuously for 1-2 minutes to prevent it from curdling. Continue to cook the masala for another 3-4 minutes until oil surfaces again.
Cook the Mushrooms
- Add the cleaned and halved mushrooms to the pan. Gently toss to coat them thoroughly with the masala.
- Cover the pan and cook on medium-low heat for 10-12 minutes. The mushrooms will release a significant amount of water.
- Uncover and check the consistency. If the curry is too dry, add 1/4 to 1/2 cup of hot water. Continue to cook, stirring occasionally, until the mushrooms are tender and the gravy clings to them.
Finish and Garnish
- Stir in the sugar (if using) and garam masala powder. Mix well and cook for one more minute.
- Turn off the heat. Garnish with freshly chopped coriander leaves.
- Let the dish rest, covered, for at least 5-10 minutes to allow the flavors to meld before serving.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to an authentic 'kassa' or 'kosha' is patience. Sauté the onion and tomato masala thoroughly at each stage until oil separates. This slow cooking process develops deep, rich flavors.
- 2To prevent curd from splitting, always whisk it well until smooth and add it to the pan on the lowest possible heat while stirring constantly.
- 3Do not add water initially. Mushrooms have high water content and will release enough liquid to cook. Add hot water only if necessary towards the end to adjust the gravy.
- 4For the best flavor, use fresh, firm button mushrooms. Avoid washing them under running water for too long; simply wipe them with a damp cloth or give them a very quick rinse.
Adapt it for your goals.
Vegan
To make this dish vegan, replace the curd with 1/4 cup of cashew paste (soaked cashews blended with a little water) or a plant-based yogurt. Ensure you use oil instead of ghee.
Add PotatoesAdd Potatoes
For 'Aloo Mushroom Kassa', add 1 large potato, peeled and cubed. Lightly fry the potato cubes until golden and add them along with the mushrooms to cook in the masala.
Creamier VersionCreamier Version
For a richer, creamier texture, stir in 2 tablespoons of fresh cream or cashew cream at the very end, after turning off the heat.
Different MushroomsDifferent Mushrooms
While button mushrooms are traditional, you can also use cremini or portobello mushrooms (chopped into bite-sized pieces) for a deeper, earthier flavor.
Why this is on our healthy list.
Rich in Antioxidants
Mushrooms are a great source of selenium and other antioxidants, which help protect the body's cells from damage caused by free radicals.
Supports Immunity
Mushrooms contain beta-glucans, which are known to help support and strengthen the immune system, making your body more resilient.
Good Source of Fiber
This dish, with its base of mushrooms and onions, is high in dietary fiber, which aids in digestion, promotes gut health, and helps maintain stable blood sugar levels.
Plant-Based Protein
For those on a vegetarian or plant-based diet, mushrooms provide a good source of protein, which is essential for muscle repair and overall body function.
Frequently asked questions
One serving of Mushroom Kassa contains approximately 180-200 calories, depending on the amount of oil and type of curd used. It's a relatively low-calorie main dish.