Mushroom Masala

Mushroom Masala vegetarian recipe

This Mushroom Masala is a quick Indian curry that's packed with flavor. You'll love the tender mushrooms in a rich, spiced tomato sauce.

Ingredients

  • 400 grams button mushrooms
  • 2 medium onions
  • 2 medium tomatoes
  • 4 cloves garlic
  • 1 inch piece ginger
  • 4 tablespoons oil
  • 0.75 teaspoon cumin seeds
  • 0.5 teaspoon turmeric powder
  • 1.5 teaspoons coriander powder
  • 0.75 teaspoon red chili powder
  • 0.5 teaspoon garam masala
  • 0.5 cup water
  • 0.25 cup fresh cream
  • 2 tablespoons fresh coriander leaves
  • 0.75 teaspoon salt

Instructions

  1. Clean 400 grams button mushrooms by wiping them with a damp cloth or rinsing quickly under water. Cut the cleaned mushrooms into halves or quarters, depending on their size.
  2. Peel and finely chop 2 medium onions. Peel and finely chop 4 cloves garlic. Peel and finely grate 1 inch piece ginger.
  3. Wash and finely chop 2 medium tomatoes.
  4. Heat 4 tablespoons oil in a large pan or kadai over medium heat. Add 0.75 teaspoon cumin seeds and let them splutter.
  5. Add the finely chopped 2 medium onions to the pan and cook until they turn golden brown, stirring occasionally. This will take about 7-10 minutes.
  6. Add the finely chopped 4 cloves garlic and finely grated 1 inch piece ginger to the pan. Cook for 1-2 minutes until their raw smell disappears.
  7. Add the finely chopped 2 medium tomatoes to the pan. Cook until the tomatoes soften and the oil starts to separate from the mixture, stirring occasionally. This will take about 5-7 minutes.
  8. Reduce the heat to low. Add 0.5 teaspoon turmeric powder, 1.5 teaspoons coriander powder, and 0.75 teaspoon red chili powder. Mix well and cook for 1 minute, stirring constantly to prevent burning.
  9. Add the cut 400 grams button mushrooms to the pan and mix them well with the masala. Cook for 5 minutes, allowing the mushrooms to release their water.
  10. Add 0.5 cup water and 0.75 teaspoon salt to the pan. Increase the heat to medium-low, cover the pan, and let it simmer for 8-10 minutes until the mushrooms are tender and the gravy thickens to your desired consistency.
  11. Stir in 0.5 teaspoon garam masala. If using, add 0.25 cup fresh cream and mix gently.
  12. Wash and finely chop 2 tablespoons fresh coriander leaves. Garnish the Mushroom Masala with the fresh coriander leaves before serving.

View the interactive Mushroom Masala recipe