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.