Chana masala mushrooms

These chana masala mushrooms are the perfect treat to celebrate the end of Ramadan. It’s a must for your Eid al Fitr menu!

Chana masala mushrooms

By The South African Mushroom Farmers’ Association Serves: 6-8


  • Rice:
  • 2 cups basmati rice
  • 3 cups water
  • 2 tsp salt
  • Chana masala:
  • 1 onion, finely diced
  • 4 cloves garlic, minced
  • 2 tbsp fresh ginger, grated
  • 1 fresh chilli, sliced (remove seeds for milder heat)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 1 tsp ground turmeric
  • 2 x 400g tins diced tomatoes
  • 1 tsp sugar
  • 2 x 400g tins chickpeas, drained
  • 1 small bunch fresh coriander, chopped
  • 2 tbsp fresh lemon juice
  • 8 large portobello mushrooms / aka “mushroom steaks”
  • Fresh coriander, for serving
  • Double cream plain yoghurt, for serving
  • Pickled onions, for serving
  • Olive oil, for cooking
  • Salt and pepper, to taste



Add rice to a medium sized pot with the water and salt. Bring to a boil. Cover with a lid and turn the heat down to a low simmer. Cook for 13 minutes, until all of the water is absorbed and the rice is tender.


Remove from the heat and leave for another 5 minutes. Fluff the rice with a fork and keep warm until serving.


Heat a drizzle of olive oil in a large saucepan. Add the onion and cook until tender.


Add the garlic, ginger and chilli and cook until fragrant. Stir in all the spices, and cook for another minute, while stirring constantly until very fragrant.


Pour in the tinned tomatoes and sugar. Increase the heat to a simmer. Add the chickpeas and cook, maintaining a gentle simmer, for about 10-15 minutes, allowing the flavours to develop and the sauce to thicken.


Finish with chopped coriander and lemon juice.


Taste to adjust seasoning.


While the chana masala is simmering away, preheat the oven to 200 ̊C with the fan on.


Place portabellos on a large baking tray. Drizzle with a little olive oil and season with salt and pepper.


Roast for ± 10-15 minutes, depending on their size, until tender.


Spoon the chana masala over the roasted mushrooms. Serve alongside some basmati rice.


Garnish everything with fresh coriander, pickled onions and a good dollop of yoghurt.

ALSO SEE: Make this mouth-watering mushroom maqluba for Eid al-Fitr

Make this mouth-watering mushroom maqluba for Eid al-Fitr

Recipe and image: The South African Mushroom Farmers’ Association

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