Simple Mushroom Masala(Mushroom Curry) recipe in 25 minutes

Name: Simple Mushroom Masala(mushroom curry) recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 200 g Button Mushrooms; 2 Onion(Finely Chopped); 1/2 inch Ginger; 10 Garlic cloves; 2 Tomatoes(Medium); 3 Green Chillies; 1/2 tsp Turmeric Powder; 1/2 tsp Cumin Powder; 3/4 tsp Coriander Powder; 1/4 tsp Red Chilli Powder; 1/2 tsp Kashmiri Chilli Powder; 3 Tbsp Curd(Whisked); Whole Garam masala; 1/2 tsp Salt; 5-6 White Oil; 1/2 Cup Water (For making Gravy)

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Mushroom masala is a simply delicious and easy to make mushroom curry originally from North Indian cuisine. It contains a creamy rich garam masala flavoured gravy but not spicy. One of my family’s favourite veg dishes, so I often make it at home for lunch with rice or pulao and dinner with roti or chapathi.

Mushroom masala is made with button mushrooms, tomato, onion, garlic, green chilli, curd, garam masala and few other spices.

To make this mushroom curry, first, fry the onion until soft. Then roast it with ginger, garlic, green chilli, tomato paste, cumin powder, coriander powder, kashmiri red chilli powder and garam masala powder. Roast the spices until the raw smell goes off. Mix nicely whisked curd in this stage and cook the spices until release oil. Lastly, add button mushrooms and slow cook until the mushrooms get soft, juicy & infused with spices. Add a little water to make a gravy. Cook the gravy for 5 minutes on high heat, and the mushroom masala is ready. Sprinkle some chopped coriander leaves on top and serve.

Here I used button mushrooms, though you can use any variety of mushrooms available around. However, the mushroom should be fresh. If the texture is white means the mushroom is fresh. If mushrooms have black or dark spots under the buds means old and stale. Avoid using such old mushrooms.

If you wish to make it without onion and garlic, then just skip these two vegetables and start cooking. Not get the exact flavour, but blending with ginger paste, tomato, and other spices will never let down the taste of this curry. To make this curry more flavourful and delicious, you can completely cook it in ghee or butter instead of oil.

Even here, curd is not mandatory to use; however, it helps in making a creamy gravy. If you do not have curd at home, or you do not want to use curd. Fresh cream, cashew paste can also be used to make it thick, creamy & delicious. Even a blend of curd and cashew together enhances the taste one level up. However, vegans can use cashew paste, coconut milk or soya bean milk to get the creamy texture.

Important Tips

1. Use any variety of farm-fresh mushrooms or packet mushrooms, which are healthy and safe.

2. Homegrown mushrooms can only be used if you are an expert in choosing the safest ones. Because all mushrooms are not edible, not safe to eat. Mushrooms can be poisonous and can cause life risk.

3. Choose mushrooms with a white texture, which indicates mushrooms are fresh.

4. If the Mushroom colour gets slightly black or dark brown means the mushrooms are not fresh. Do not buy those mushrooms chances of food poisoning are high.

5. Before cooking should thoroughly wash the mushrooms 5-6 times or until all dirt is removed. Do not need to boil, only soaking in lukewarm water for 10 minutes is enough to clean mushrooms. After cleaning the dirt, wash the mushrooms in fresh water, squeeze hard to drain the water before cooking.

If you are a mushroom lover, click here to check 2 more mushroom recipes

Chilli Mushroom(Chinese Style recipe)

Cheesy Stuffed Mushroom(Mushroom Starter)

Hope you follow all the steps as directed in this recipe and get a great result. Try this mushroom masala in your kitchen. If you like it, then do not forget to leave good feedback in the comment section below. Even if you have any queries or suggestions related to this recipe, feel free to write in the comments too.

Simple Mushroom Masala(mushroom curry) recipe

Recipe by Moumita PaulCourse: curry recipes, Recipes, Veg recipesCuisine: North IndianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

A super tempting, simple mushroom curry made with button mushrooms, tomato, onion, ginger, garlic, curd, and few flavourful common Indian spices. Serve at lunch or dinner with roti, chapathi, rice or with jeera rice or pulao.

Ingredients

200 g Button Mushrooms
2 Onion(Finely Chopped)
1/2 inch Ginger
10 Garlic cloves
2 Tomatoes(Medium)
3 Green Chillies
1/2 tsp Turmeric Powder
1/2 tsp Cumin Powder
3/4 tsp Coriander Powder
1/4 tsp Red Chilli Powder
1/2 tsp Kashmiri Chilli Powder
3 Tbsp Curd(Whisked)
Whole Garam masala
1/2 tsp Salt
5-6 White Oil
1/2 Cup Water (For making Gravy)

Method

Firstly, thoroughly wash the mushrooms 5-6 times.
Squeeze the mushroom and remove the water from it, and keep it aside.
Heat a pan on medium heat. Once the pan is hot, add oil.
Once the oil is hot and releases smoke, temper the oil with a small piece of cinnamon, 2 cloves and 1 green cardamom. Sauté a little.
Fry finely chopped onions.
Blend ginger, garlic, green chillies, tomatoes and whole garam masala(1/2 inch cinnamon, 2 green cardamom and 3 cloves).
Once the onion gets soft, add the masala paste to the pan and mix it well.
Then add turmeric powder, cumin powder, coriander powder, red chilli powder, Kashmiri red chilli powder and 1/2 tsp salt. Mix well.
Roast the masala until the raw smell of the masala goes off.
Then add curd(whisk before using), and mix well.
Roast the masala until the oil comes up.
Then add the mushrooms, and evenly coat with the masala.
Slow down the heat, cover the pan and cook it for 10 minutes.
In the meantime, the mushroom will lose its water, and the water will mix with the spices and make the gravy.
After 10 minutes of slow cooking, raise the flame to high and cook it for 5 minutes with frequent stirring.
Once the gravy starts to get dry, add 1/2 a cup of water, mix well.
Then cook it for 5 more minutes on high heat.
Once the gravy starts boiling, add a handful of chopped coriander leaves.
Cook for 1 minute, and the Mushroom masala will be ready.

Notes

To avoid chilli powder you can use black pepper powder as well.
Here you can use tomato puree, not tomato ketchup will make a different taste.
Want to make Punjabi-style mushroom masala? Then must cook it in mustard oil, must use kasuri methi, and a desi ghee tadka at last, which brings the Punjabi dhaba wala taste.
200 g of mushrooms are perfect for making this recipe for 4 people. Means need 50 g of mushrooms to serve each person, and use the other ingredients in quantities accordingly.

How to make mushroom masala step by step

1. First, thoroughly wash the mushrooms 5-6 times.

2. Squeeze them well to remove excess water and keep aside

3. Heat a pan on medium flame. Once the pan is hot, add oil.

4. Once the oil is hot and releases smoke, then temper the oil with a small piece of cinnamon, 2 cloves and 1 green cardamom. A little saute.

5. Add finely chopped onions.

6. While onion is frying, blend ginger, garlic, green chillies, tomatoes and garam masala(1/2 inch cinnamon, 2 green cardamom and 3 cloves) or 1/4 tsp garam masala powder.

7. Once the onion gets soft, not brown, add the masala paste and mix well.

8. Then add turmeric powder, cumin powder, coriander powder, red chilli powder, Kashmiri red chilli powder and 1/2 tsp salt. Mix well.

9. Roast the masala until its raw smell goes off.

10. Add curd(nicely whisked before using), and mix well.

10. Roast the masala until the oil comes up.

11. Then add the mushrooms and evenly coat with the masala.

12. Slow down the heat, cover the pan and cook it for 10 minutes.

13. In the meantime, the mushroom will leave its water or juice.

14. That water will mix with the masala and make a gravy.

15. After 10 minutes of cooking, raise the flame to high and cook it for 5 minutes. Stir it frequently.

16. Once the gravy starts to get dry, add 1/2 a cup of water, mix well and cook it for 5 more minutes on high heat.

17. Once the gravy starts boiling then add a handful of chopped coriander leaves. Mix well.