Spicy mushroom curry | Mushroom masala | How to make masala mushroom

Spicy mushroom curry aka mushroom masala is a scrumptious and comforting recipe for mushroom gravy Indian. It is a spicy, smooth, thick, flavoured mushroom masala curry. In this preparation, mushroom is cooked in onion-tomato-yogurt-based gravy with some spices and herbs. It is mostly relished with flatbread like roti, paratha, etc., or rice recipes like steamed rice, pulao, jeera rice, etc.

About the recipe
Health Benefits of Mushroom
Tips and Suggestions
How to make Masala Mushroom (step wise photos)
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Mushroom masala recipe is one of the most frequently prepared vegetarian Indian curry recipe in north India and it can be prepared in different ways. In many restaurants, they use cream, cashew paste, or lots of butter to make the dish rich, creamy, and more delicious.

But in this mushroom gravy, I have used regular ingredients to make the curry light, comforting, and low in calories. This simple mushroom masala recipe can be adopted into the regular diet without bothering about any health issues.

A mushroom recipe plays a vital role in vegan and vegetarian food. Mushroom is considered as one of the most popular vegetables in vegan and vegetarian dishes. In India, there are different ranges of mushroom recipes Indian that are frequently prepared in almost every Indian restaurant and house which makes mushrooms an inimitable part of Indian cuisine.

Mushroom is a very versatile vegetable. It is tender in texture with a mild earthy flavour. It gets cooked very quickly. So, it is considered as a perfect vegetable for busy working days. It is used in myriad recipes in different forms of cooking like baked, roasted, boiled, stir-fried, etc.

I am a die heart fan of mushrooms and can have them in any form. Whenever I go to any restaurant, I always make sure to order a mushroom recipe. For most of the vegetarians in India, other than Indian cottage cheese (Paneer) and Baby corn, mushrooms are widely popular in main courses as well as snacks.

Spicy mushroom curry is a very simple and easy recipe. It is prepared with very basic and regularly used ingredients in Indian cuisine. This spicy delight gets prepared very quickly without investing much time and effort. This curry is rich in texture and is overloaded with flavours which make it one of the perfect mushroom gravy for chapathi.

Mushroom: The primary ingredient of the recipe which provides a base for it. I have used thinly sliced mushrooms for the recipe.

Onion & Ginger-Garlic: These are the most common ingredients used to give texture and flavour to the curry.

Tomatoes: I have used tomato paste for the recipe. It gives a nice flavor, taste, and texture to the dish.

Green chillies & coriander leaves: Green chillies add a heaty taste and coriander leaves add a refreshing aroma to the dish.

Yogurt: It adds a mild tangy taste to the gravy and enhances the flavour of the dish.

Whole spices: I have used cinnamon stick, cardamom, cloves, and cumin seeds for tempering. All the spices induce a nice flavour to the dish.

Kasuri methi aka dry fenugreek leaves: The addition of Kasuri methi adds a nice earthy flavor to the dish.

Ground spices: For the ground spices, I have used turmeric powder, red chilli powder, coriander powder, cumin powder, and garam masala powder. Each spice is equally important for the perfect flavor and taste of the mushroom masala recipe.

Salt: The basic ingredient of any savory recipe which adds a salty taste to the dish.

Water: It is used to adjust the consistency of the gravy.

Oil: Any cooking oil can be used to prepare the curry. I have used olive oil, but you can also use flavorless oil like vegetable oil, sunflower oil, rapeseed oil etc.

Mushroom masala with step-by-step photos and instructions have been provided in the ‘Instructions’ section of the recipe. I have included all the tips and tricks below to make the recipe easier for you. Before directly jumping into the recipe, let me share few interesting facts about mushrooms and the recipe.

• Mushrooms are rich in antioxidants.
• It is good for the heart and helps in maintaining a healthy blood pressure level.
• It contains a good amount of vitamin B and vitamin D.

• Don’t skip whole spices during the time of cooking the masala. It induces a nice aroma to the dish.
• Fry the onions and ginger-garlic properly before adding tomato chunks or else it won’t taste good.
• Add a little bit of all-purpose flour aka maida to yogurt and whisk it well before adding it into the curry. It resists the yogurt to curdle and gives a smooth texture to the gravy.
• Don’t skip Kasuri methi (dried fenugreek leaves) from the curry. It will give the exact restaurant-like flavour to the dish.
• You can adjust the amount of red chilli powder and green chillies, according to your own taste.

To prepare the mushroom masala, first wash and cut all the veggies- mushroom, onion, ginger, garlic, coriander leaves and keep it ready to use.

Add tomato chunks into the jar of a grinder and make a smooth paste of it. Keep it aside.

Then take yogurt into a bowl and add 1 teaspoon of all-purpose flour into it. Whisk the yogurt thoroughly with a fork and keep it aside.

Now put a pan on flame and allow it to become completely dry. Then add oil into the pan and once the oil is hot, add whole spices cumin seeds, cloves, cinnamon stick, cardamoms into the pan for tempering and allow it to crackle.

Add chopped onions into the pan and cook it on a medium flame for 8-10 minutes until it becomes soft and translucent. Add the ginger-garlic paste into the pan and cook it on low flame for another 2-3 minutes.

Add the tomato paste into the pan and give a nice mix. Cook it in medium flame for another 4-5 minutes until the masala releases oil.

Then add salt, turmeric powder, red chilli powder and give a nice mix. Cook it on low flame for another 2 minutes.

Add coriander powder, cumin powder into the pan and give a nice mix. Cook it on the lowest flame for another 1-2 minutes. Then add the yogurt mixture into the pan and give a nice mix. Cook it on low flame for another couple of minutes.

Now, add the sliced mushroom, green chillies into the pan and give a nice mix. Cover the pan and cook it on low flame for another 8-10 minutes until the mushrooms shrink and release moisture. Stir in between.

Then add water into the pan for gravy and give a nice stir. Cook it on high flame until the gravy starts boiling. Then turn the flame low and cook it for another 5-6 minutes until the mushrooms get cooked completely.

Add Kasuri methi, garam masala powder into the pan and give a nice mix. Cook it for a few seconds. Then add chopped coriander leaves and mix them well. Switch off the flame and put the pan down.

Many Indian curry recipe have already been shared in my previous posts. You can check a few of them like

Baby corn masala
Mushroom potato curry
Palak matar

..And Many more…

1 cup = 250 ml

• 400 grams Mushroom, sliced
• 2 Onions, finely chopped
• 2 Tomatoes, paste
• 1 tablespoon Ginger-garlic paste
• 2-3 green Chillies
• 3 tablespoons Coriander leaves, finely chopped
• ¼ cup Yogurt
• 1 teaspoon all-purpose Flour (Maida)
• ¼ teaspoon Cumin seeds (Jeera)
• 2 inches Cinnamon stick (Dalchini)
• 3 Cardamoms (Elaichi)
• 3-4 Cloves (Laung)
• 1 teaspoon Turmeric powder
• 1 teaspoon red Chilli powder
• ¾ teaspoon Cumin powder
• ¾ teaspoon Coriander powder
• 1 teaspoon Garam masala powder
• ½ tablespoon Kasuri methi (Dried fenugreek leaves)
• Salt to taste
• 3 tablespoons Oil for cooking
• ¾ cup Water for gravy

1. Wash and cut all the veggies – mushroom, onion, ginger, garlic, coriander leaves and keep them ready to use.
2. Add the tomato chunks to a grinder jar and close the lid. Pulse it to a smooth paste and keep it aside.
3. On the other hand, take ¼ cup of yogurt into a bowl and add 1 teaspoon of all-purpose flour into it. Whisk the yogurt thoroughly with a fork. Make sure there are no lumps. Keep it aside.
4. Now put a pan on flame and allow it to become completely dry. Then add 3 tablespoons of oil into the pan.
5. Once the oil is hot, add ¼ teaspoon cumin seeds, 3-4 cloves, 2 inches cinnamon stick, 3 cardamoms into the pan for tempering and allow it to crackle.
6. Add chopped onions into the pan and cook it on a medium flame for 8-10 minutes until it becomes soft and translucent.
7. Add 1 tablespoon ginger-garlic paste into the pan and cook it on low flame for another 2-3 minutes until the raw smell disappears.
8. Add the tomato paste (Step 2) into the pan and give a nice mix. Cook it in medium flame for another 4-5 minutes until the masala releases oil.
9. Add salt, 1 teaspoon turmeric powder, 1 teaspoon red chilli powder into the pan and give a nice mix. Cook it on low flame for another 2 minutes.
10. Add ¾ teaspoon coriander powder, ¾ teaspoon cumin powder into the pan and give a nice mix. Cook it on the lowest flame for another 1-2 minutes until the raw smell of the spices goes away.
11. Add the yogurt mixture (Step 3) into the pan and give a nice mix. Cook it on low flame for another couple of minutes until the masala releases oil.
12. Add the sliced mushroom, 2-3 green chillies into the pan and give a nice mix. Cover the pan and cook it on low flame for another 8-10 minutes until the mushroom shrinks and releases moisture. Stir in between.
13. Add ¾ cup water into the pan for gravy and give a nice stir. Cook it on high flame until the gravy starts boiling. Then turn the flame low and cook it for another 5-6 minutes until the mushrooms get cooked completely.
14. Add ½ tablespoon Kasuri methi, 1 teaspoon garam masala powder into the pan and give a nice mix. Cook it in high flame for another 10-15 seconds.
15. Add 3 tablespoons of freshly chopped coriander leaves into the pan and give a nice mix.
16. Switch off the flame and put the pan down.

Transfer the spicy mushroom curry into a serving bowl. Serve hot or warm to enjoy its best taste. Pair up the succulent dish with your favourite rice item or flatbread and enjoy the north Indian delicacy.

Spicy mushroom curry | Mushroom masala | How to make masala mushroom

Serves: 4 Prep Time: 10 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: NA calories NA fat

Rating: 5.0/5

( 1 voted )

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Ingredients

1 cup = 250 ml

• 400 grams Mushroom, sliced
• 2 Onions, finely chopped
• 2 Tomatoes, paste
• 1 tablespoon Ginger-garlic paste
• 2-3 green Chillies
• 3 tablespoons Coriander leaves, finely chopped
• ¼ cup Yogurt
• 1 teaspoon all-purpose Flour (Maida)
• ¼ teaspoon Cumin seeds (Jeera)
• 2 inches Cinnamon stick (Dalchini)
• 3 Cardamoms (Elaichi)
• 3-4 Cloves (Laung)
• 1 teaspoon Turmeric powder
• 1 teaspoon red Chilli powder
• ¾ teaspoon Cumin powder
• ¾ teaspoon Coriander powder
• 1 teaspoon Garam masala powder
• ½ tablespoon Kasuri methi (Dried fenugreek leaves)
• Salt to taste
• 3 tablespoons Oil for cooking
• ¾ cup Water for gravy

Instructions

1. Wash and cut all the veggies - mushroom, onion, ginger, garlic, coriander leaves and keep them ready to use.
2. Add the tomato chunks to a grinder jar and close the lid. Pulse it to a smooth paste and keep it aside.
3. On the other hand, take ¼ cup of yogurt into a bowl and add 1 teaspoon of all-purpose flour into it. Whisk the yogurt thoroughly with a fork. Make sure there are no lumps. Keep it aside.
4. Now put a pan on flame and allow it to become completely dry. Then add 3 tablespoons of oil into the pan.
5. Once the oil is hot, add ¼ teaspoon cumin seeds, 3-4 cloves, 2 inches cinnamon stick, 3 cardamoms into the pan for tempering and allow it to crackle.
6. Add chopped onions into the pan and cook it on a medium flame for 8-10 minutes until it becomes soft and translucent.
7. Add 1 tablespoon ginger-garlic paste into the pan and cook it on low flame for another 2-3 minutes until the raw smell disappears.
8. Add the tomato paste (Step 2) into the pan and give a nice mix. Cook it in medium flame for another 4-5 minutes until the masala releases oil.
9. Add salt, 1 teaspoon turmeric powder, 1 teaspoon red chilli powder into the pan and give a nice mix. Cook it on low flame for another 2 minutes.
10. Add ¾ teaspoon coriander powder, ¾ teaspoon cumin powder into the pan and give a nice mix. Cook it on the lowest flame for another 1-2 minutes until the raw smell of the spices goes away.
11. Add the yogurt mixture (Step 3) into the pan and give a nice mix. Cook it on low flame for another couple of minutes until the masala releases oil.
12. Add the sliced mushroom, 2-3 green chillies into the pan and give a nice mix. Cover the pan and cook it on low flame for another 8-10 minutes until the mushroom shrinks and releases moisture. Stir in between.
13. Add ¾ cup water into the pan for gravy and give a nice stir. Cook it on high flame until the gravy starts boiling. Then turn the flame low and cook it for another 5-6 minutes until the mushrooms get cooked completely.
14. Add ½ tablespoon Kasuri methi, 1 teaspoon garam masala powder into the pan and give a nice mix. Cook it in high flame for another 10-15 seconds.
15. Add 3 tablespoons of freshly chopped coriander leaves into the pan and give a nice mix.

Switch off the flame and put the pan down.