Mushroom Masala is a versatile Indian dish that combines a burst of flavors. The main ingredients are obviously, mushrooms, tomatoes, onions, and aromatic spices. The mushroom masala recipe is one of my favorites because
- it’s versatile (most meat lovers love it too)
- it can be done in 20 minutes
- it’s gluten-free and with slight adjustments even vegan
- it’s a no miss recipe; worst-case scenario you come up with a new slightly-different version of mushroom masala that’s still tasty (unless you burn it)
- and last but not least, it’s savory to the last bite.
If you’re a fan of dishes like chicken masala or butter chicken, you’ll love mushroom masala because the texture is very similar. The only difference is this curry consists of mushroom instead of meat.
I’m one of those people who just don’t feel full when there isn’t any meat in my meal but recently, I’ve been working on ways to cut down on meat in my diet and finding creative ways to cook mushrooms have been a life-saver. Mushrooms are a good source of vitamin B and a great natural antioxidant that can boost your immune system. Additionally, white-button mushrooms are one of only a few non-animal sources of vitamin D and can even help lowering your cholesterol and maintaining a healthy blood pressure and circulation.
Have all this in mind when looking for a vegetarian option that’s a great meat substitute.
Step 1: Make Cashew Cream.
The Steps & Tips
This mushroom masala recipe consists of three steps- preparation, making the masala, and making the curry.
Before you start, make sure you clean your mushrooms well. This is my least favorite part of preparing mushrooms because they can be quite difficult to clean but unfortunately, it’s an important part of the recipe. As you probably know, mushrooms are grown in the wild and since they don’t have an outer layer to protect them from dirt, bacteria, and mold, cleaning them well is very important.
Next, if you want to keep your gravy nice and thick, use the exact quantity of liquid mentioned in the recipe. It’s not a big deal if your curry ends up too thick or too rare but after numerous attempts, I think the quantity mentioned in this recipe is the ideal choice.
If you struggle to find cashew nuts in your region, you can always substitute them with almonds.
Finally, don’t be afraid to experiment with the quantity of coriander, turmeric, and chilli powder you use.
Mushroom Masala Recipe Variations
As I mentioned above, mushroom masala is a very versatile dish and you can find a lot of different variations of it on the internet. Here are some of the most popular ones.
Paneer Mushroom Masala
If you know anything about Indian cuisine, you’ll know just how important part of it paneer is. Indians love paneer and love mixing it in their curries and mushroom masala is no exception. If you’re feeling creative, add a few cubes of paneer (cotton cheese) and give your curry for a more savory twist. Traditionally, it’s served with Indian naan bread but you can also eat it with rice or even experiment and pair it up with Indian kappa.
Mushroom Matar is another finger-licking Indian delicacy you’ll find in most restaurants’ menus. It’s basically a mushroom masala curry enriched with peas.
Baby Corn Mushroom Masala
Adding baby corn to your mushroom masala takes this dish on another level and makes it even more flavorful. Alternatively, you can also prepare the baby corn mushroom masala as a dry dish and serve it as an appetizer.
Shahi Mushroom is basically a masala mushroom with an even richer gravy. If you want to make this, you just have to add some more tomatoes, khoya, onions, and clarified butter.
Products I Used for This Mushroom Masala Recipe
A practical Cutting board that makes every slicing task in the kitchen effortless;
Knife set that makes slicing mushrooms easier than ever;
Affordable professional blender for making the pace;
Saucepan with a cover;
Sticky pan, perfect for making curries.
- 300 g Mushroom (chopped)
- 2 Medium-sized Onions
- 1 Teaspoon Chopped Ginger
- 5 Cloves of Garlic (chopped)
- 2 Medium-sized Tomatoes or ½ Cup Tomato Puree
- 4 Tablespoon Fresh Curd ( or yogurt)
- 3 Tablespoon Vegetable Oil
- 1 Capsicum (cubed)
- 2 Tablespoon Raw Cashew Nuts
- 2 Cloves
- 5 Black Peppercorns/ 1 Teaspoon Black Pepper Powder
- 2 Green Cardamom
- 2 Teaspoon Ginger Garlic Paste
- 1/2 Teaspoon Cumin Seeds
- 1 Black Cardamom
- 1 Teaspoon Turmeric Powder
- 2 Teaspoon Coriander Powder
- 1 Teaspoon Garam Masala Powder
- 3 Teaspoon Red Chilli Powder
- 1/4-2/4 Cup Water (add as required)
- Salt to taste
- 1 Tablespoon Lemon Juice
1. Prepping the Ingredients
1.1 Clean, rinse and wipe dry the mushrooms (300 grams). Chop the mushrooms
and capsicum (1 or 2) and keep them aside.
1.2 Blend the onions (2), garlic (5-6 cloves), and ginger (1 tsp) in a
grinder or blender (without adding water). Keep the paste aside.
1.3 Chop the tomatoes (2) and blend them to make a smooth puree. Whisk some
curd/yogurt until smooth and keep it aside.
2. Preparing the masala
2.1 Heat up the oil and add ground onion-ginger-garlic paste. Sprinkle the following spices to the paste; cloves (2), black pepper (1 tsp), green
cardamom (2), black cardamom (5), cumin seeds (1/2 tsp), and salt (2 tsp).
2.2 Cook the paste on a low flame. If it splutters, cover it with a lid and
steam for a few minutes. Stir until the paste gets a crispy, golden color.
2.3 Add the tomato puree and sprinkle the following spice powders; turmeric
(1 tsp), red chili powder (2-3 tsp), coriander (2 tsp), and salt (2 tsp).
2.4 Stir the mix until the oil starts merging with the masala.
3. Cooking the curry
3.1 Add the mushrooms to the mix. Add some more yogurt/curd and 1/4 - 2/4 of
water and stir it well.
3.2 Cover the pan with a lid and cook the curry on low-medium flame for 15-20
minutes. When you see some oil specks on the top, add 1/4 teaspoon of garam
masala and stir well.
3.3 Top the curry with 1 tablespoon of coriander leaves.
3.4 Serve with naan bread, paratha, or plain rice.
1. Make sure you clean the mushrooms well before starting.
2. Add more curd/yogurt if you want to make your gravy more creamy.
3. You can replace cashew nuts with almonds
Serving Size:230 grams
Amount Per Serving: Calories: 232Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 2mgSodium: 240mgCarbohydrates: 24gNet Carbohydrates: 1gFiber: 7gSugar: 9gProtein: 6g
Did you like this mushroom masala recipe? Do you have your own recipe that’s different than ours? Feel free to share it in the comments and don’t forget to leave us a review!
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