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This image shows a bowl of creamy Mushroom Masala, featuring a rich brown curry with tender mushroom pieces, garnished with fresh chopped coriander for a vibrant and aromatic touch.

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.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Indian
Servings 3 people
Calories 190 kcal

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.
    This image shows fresh mushrooms being cleaned and sliced, ensuring they are ready for cooking in the flavorful Mushroom Masala.
  • 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.
    This image shows ripe tomatoes being blended into a smooth puree, adding a tangy depth to the Mushroom Masala.
  • In another bowl, whisk yogurt until smooth.
    This image shows fresh yogurt being whisked into a smooth, lump-free consistency, ensuring it blends seamlessly into the curry without curdling.
  • Heat oil in a pan, add whole spices—cumin, bay leaf, cinnamon, black and green cardamoms, cloves, and mace—frying until aromatic.
    This image shows whole spices sizzling in hot oil, releasing their aromatic flavors to enhance the Mushroom Masala.
  • Lower the heat and stir in the onion-ginger-garlic paste, covering the pan if it splutters.
    This image shows the curry base being cooked until the oil separates, a sign that the spices and ingredients have blended perfectly into a rich, flavorful masala.
  • 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.
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  • Add the mushrooms and whisked yogurt, stirring quickly, then simmer for 2-3 minutes before adding water and salt.
    This image shows fresh mushrooms being added to the rich curry base along with whisked yogurt, ensuring a creamy and well-balanced Mushroom Masala.
  • Cover and cook on low to medium heat for 18-20 minutes until mushrooms are tender.
    This image shows the Mushroom Masala simmering gently, allowing the mushrooms to absorb the deep flavors of the rich, spiced curry.
  • Finish with crushed dried fenugreek leaves, garam masala, and chopped coriander, optionally adding heavy cream for richness.
  • Serve hot.
    This image shows Mushroom Masala being garnished with freshly chopped coriander, adding a fresh and aromatic touch to the creamy, flavorful dish.

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.