Mushroom Masala brings together rich, earthy flavors with aromatic spices, creating a comforting dish that’s perfect for any meal. The tender mushrooms absorb the gravy, making each bite like a journey through the streets of India.
Pair it with Grandma’s Perfect Homemade Bread and a Cucumber Feta Salad, and you’ve got a full meal that’s hearty, fresh, and full of flavor. This blends the soul-soothing satisfaction of comfort food with vibrant, refreshing contrasts.
Whether you serve it as a standalone dish or alongside your favorite sides, Mushroom Masala is sure to bring comfort and flavor to your table. It’s the kind of dish that gives the right balance of bold spices and savory goodness.
What’s So Great About This Dish!
- I discovered Mushroom Masala on a trip to India, and it quickly became a favorite in my kitchen. The rich, layered flavors are like a warm embrace.
- The versatility of the dish makes it perfect for a weeknight dinner or a special meal with friends and family.
- Over time, I’ve learned to tweak the recipe with different types of mushrooms, enhancing the flavor profile.
- Pairing it with a fresh salad or homemade bread adds a nice contrast, making every bite an unexpected pleasure.
- Tastes good with every variation I try—whether it’s spicier or milder, it never disappoints!
Mushroom Masala Recipe
Mushroom masala is a rich, flavorful Indian curry featuring tender mushrooms simmered in a fragrant onion-tomato gravy with warming spices. The dish is elevated with yogurt, dried fenugreek leaves, and garam masala, creating a creamy, aromatic sauce that pairs beautifully with rice or chapati.
Equipment
- Blender or grinder
- Knife
- Mixing bowl
- Chopping board
- Deep pan or kadhai
- Spatula or wooden spoon
- Whisk
Ingredients
Onion paste
- 1 tsp chopped ginger or 1 inch ginger
- 1 cup chopped onions
- 1 tsp chopped garlic
Tomato puree
- ½ cup chopped tomatoes
Other ingredients
- 3 tbsp oil
- 250 g white button mushrooms
- 2 tbsp chopped coriander leaves
- ¼ tbsp Garam Masala
- salt as required
- ½ tsp dried fenugreek leaves
- ¾ cup water
- 1 tsp Coriander Powder
Instructions
- Clean the mushrooms by rinsing or wiping them dry, then slice off part of the base stalk and chop them, and set aside.
- Grind onions, ginger, and garlic to a smooth paste without adding water, transfer to a bowl, then blend tomatoes into a puree and set aside.
- In another bowl, whisk yogurt until smooth.
- Heat oil in a pan, add whole spices—cumin, bay leaf, cinnamon, black and green cardamoms, cloves, and mace—frying until aromatic.
- Lower the heat and stir in the onion-ginger-garlic paste, covering the pan if it splutters.
- Cook until thick and golden, then add the tomato puree along with turmeric, red chili powder, and coriander powder.
- Sauté until oil separates from the masala.
- Add the mushrooms and whisked yogurt, stirring quickly, then simmer for 2-3 minutes before adding water and salt.
- Cover and cook on low to medium heat for 18-20 minutes until mushrooms are tender.
- Finish with crushed dried fenugreek leaves, garam masala, and chopped coriander, optionally adding heavy cream for richness.
- Serve hot.
Notes
- To enhance flavor, lightly sauté the mushrooms in oil before adding them to the gravy.
- A pinch of sugar balances the acidity of the tomatoes and enhances the overall taste.
- Use full-fat yogurt to prevent curdling and achieve a creamy consistency.
| Nutrition | Value |
| Calories | 190kcal |
| Carbohydrates | 11g |
| Fibre | 3g |
| Fat | 16g |
| Protein | 4g |
| Cholesterol | 3g |
Variations To Help You Customise This Dish!
- Creamy Mushroom Masala: Add 1-2 tablespoons of heavy cream or coconut milk at the end for a richer, silkier texture.
- Spicier Version: Increase the red chili powder or add finely chopped green chilies while sautéing the onion paste for extra heat.
- Cashew-Based Gravy: Blend soaked cashews with tomatoes for a nutty, creamy base instead of using yogurt. This also makes the dish vegan-friendly if paired with dairy-free yogurt.
- Mixed Vegetable Masala: Enhance the dish by adding bell peppers, green peas, or paneer along with mushrooms for added texture and flavor.
- South Indian Style: Temper the oil with mustard seeds and curry leaves, and add a bit of coconut milk for a distinct South Indian twist.