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Low-Carb Mushroom Masala

Savor the flavors of India with this Low-Carb Mushroom Masala, a sumptuous dish that brings the aromatic spices and earthy mushrooms to your keto table without the extra carbs.
Course Dinner
Cuisine Indian
Keyword Keto Indian Recipe, Keto Mushroom Dish, Low-Carb Dinner, Low-Carb Mushroom Masala
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 215kcal

Equipment

  • Large skillet
  • Cutting board
  • Chef’s knife
  • Measuring cups and spoons
  • Wooden spoon

Ingredients

  • 1 pound Mushrooms, sliced 450 grams
  • 2 tablespoons Olive oil 30 ml
  • 1 teaspoon Cumin seeds 4 grams
  • 1 medium Onion, finely chopped 110 grams
  • 3 cloves Garlic, minced 9 grams
  • 1 inch piece Ginger, grated 10 grams
  • ½ teaspoon Ground turmeric 1 gram
  • 1 teaspoon Chili powder 2 grams
  • 1 teaspoon Garam masala 2 grams
  • 1 cup Canned tomatoes, chopped 200 grams
  • ½ cup Heavy cream 120 ml
  • Salt to taste
  • Fresh cilantro, chopped for garnish

Instructions

  • Heat the olive oil in a large skillet over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.
  • Add the chopped onions to the skillet and sauté until they turn translucent and slightly golden, about 5 minutes.
  • Stir in the minced garlic and grated ginger, cooking for another minute until the raw smell dissipates.
  • Incorporate the sliced mushrooms, tossing well to coat with the onion mixture. Cook for 5-7 minutes, or until the mushrooms have released their moisture and started to brown.
  • Sprinkle in the ground turmeric, chili powder, and garam masala. Mix well ensuring the mushrooms are evenly coated with the spices.
  • Pour in the chopped canned tomatoes, stir, and allow the mixture to simmer for 10 minutes. The tomatoes will reduce and thicken to form a rich sauce.
  • Lower the heat and stir in the heavy cream, cooking gently for a couple of minutes to warm through. Do not boil. Season with salt to taste.
  • Remove from heat and garnish with fresh chopped cilantro.
  • Serve hot with a side of cauliflower rice for a complete low-carb meal.

Notes

Adjust the chili powder according to your heat preference.
For a dairy-free version, substitute heavy cream with coconut cream.
Ensure to cook the spices well to release their flavors and avoid a raw spice taste.
This dish can be stored in the refrigerator for up to 3 days and reheated gently on the stove.

Nutrition

Calories: 215kcal | Carbohydrates: 10g | Protein: 6g | Fat: 18g | Fiber: 3g | Net Carbs: 7g