Main Dishesbonappetit4.6
Creamy Mushroom and Green Bean Masala
This comforting, richly spiced Indian mushroom gravy is great for casual weeknight meals and dressed-up dinner parties alike.
👥 4 Servings👤 Rachel Gurjar📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
- ●wooden spoon
📝 Preparation Steps
1
Heat 1 Tbsp. vegetable oil in a large Dutch oven or other heavy pot over medium-high. Add ½ lb. mixed mushrooms (such as crimini, button, oyster, beech, and/or shimeji), cut into 2" pieces, arranging in a single layer, and season with kosher salt. Cook, undisturbed, until golden brown underneath, about ⏱️ 4 minutes. Turn mushrooms over and cook until browned on other side, about ⏱️ 4 minutes; transfer to a plate. Add 1 Tbsp. vegetable oil to pot and repeat process with remaining ½ lb. mixed mushrooms.
. vegetable oil, divided5 Tbsp. mixed mushrooms (such as crimini, button, oyster, beech, and/or shimeji), cut into 2" pieces1 lb
2
Heat remaining 3 Tbsp. vegetable oil in same pot (do not wipe out) over medium. Add 1 dried bay leaf and 1 tsp. cumin seeds; cook, stirring, until fragrant, about ⏱️ 1 minute. Add 1 large onion, finely chopped, ½ jalapeño, finely chopped, 3 garlic cloves, finely grated, and one 1" piece ginger, peeled, finely grated; stir to combine. Cook, stirring occasionally, until onion is translucent and golden brown around edges, 15–⏱️ 20 minutes. Add 1 Tbsp. plus 1 tsp. ground coriander, 1 tsp. garam masala, 1 tsp. Kashmiri chile powder or paprika, ½ tsp. cayenne pepper, and ½ tsp. ground turmeric; cook, stirring often, until spices are fragrant, about ⏱️ 3 minutes. Add 3 Tbsp. double-concentrated tomato paste; cook, stirring constantly, until paste is slightly darkened in color, about ⏱️ 3 minutes. Pour in 1½ cups water and bring to a simmer, stirring and scraping up browned bits with a wooden spoon.
. vegetable oil, divided5 Tbspdried bay leaf1. cumin seeds1 tsplarge onion, finely chopped11" piece ginger, peeled, finely grated1. plus 1 tsp. ground coriander1 Tbsp. garam masala1 tsp. Kashmiri chile powder or paprika1 tsp. double-concentrated tomato paste3 Tbsp
3
Return mushrooms and any accumulated juices to pot, then stir in 8 oz. green beans, trimmed, halved crosswise, ½ cup heavy cream, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt. Partially cover pot and bring to a simmer. Cook, stirring occasionally, until green beans are tender and sauce is thickened, 15–⏱️ 20 minutes. Remove from heat; discard bay leaf. Stir in 1 Tbsp. fresh lime juice and remaining 3 Tbsp. heavy cream.
. green beans, trimmed, halved crosswise8 oz. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more2 tspdried bay leaf1. fresh lime juice1 Tbsp
4
Serve with steamed rice and lime wedges.
Steamed rice and lime wedges (for serving)
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