Mushroom masala is probably one of the first dishes that I learned to prepare during my early days in the kitchen. And fortunately, this simple vegetable masala curry has not disappointed me till date.
I like mushrooms so much that I try to include them in most of the Indian rice and curry dishes. They really taste amazing with our spice-based recipes.
I have also tasted this dish in different restaurants, but never liked it much due to the excessive use of oil and MSG. It somehow changes the authentic taste that you’d want to experience with the first morsel.
Talking about the recipe of mushroom masala, it is an easy to make dish. Even if you are a newbie in the cooking field, you could certainly give it a try at home.
Like most of the vegetable masala recipes, this mushroom curry can also be made in two different styles i.e. simple & rich. And when I say simple style, it just means the use of onion & tomato base in this dish.
For richness, you know what needs to be added. Right? If not, please check the variations’ section below in this post.
Here’s how to make Mushroom Masala Gravy –
For this recipe, I do not recommend adding too many mushrooms in the gravy. It helps in reducing the slight bitter taste/tastelessness that you get while enjoying such dishes.
Total Time – 35 minutes
Serves – 2-3 people
- Mushroom – 5-6 nos, chopped into small pieces
- Onion – 1, medium sized, finely chopped
- Tomato – 1, medium sized, finely chopped
- Ginger-Garlic Paste – 1 tablespoon
- Ginger Juliennes – 5-6 pieces
- Crushed Black Pepper – 1/2 teaspoon
- Garam Masala Powder – 2 teaspoon
- Red Chilli Powder – 2 teaspoon
- Turmeric Powder – 1 teaspoon
- Green Chillies – 2, slit into halves (Optional)
- Yogurt – 2-3 tablespoon (Optional)
- Lemon Juice – 1 tablespoon
- Coriander Leaves – 1 tablespoon, finely chopped
- Oil – 2 tablespoon
- Salt to taste
Note – I have used a lot of spices in the following recipe. You may cut down on some of them as per your taste.
1. Heat some oil in a kadai or heavy bottomed pan on medium flame.
2. Once the oil turns hot, add the ginger-garlic paste and fry till the raw smell goes away.
3. Now, add the chopped onions, green chillies and salt. Fry these onions for 2-3 minutes.
4. When they turn translucent, add the chopped tomatoes, turmeric powder and red chilli powder. Stir these ingredients well and cook them under the lid for 4-5 minutes.
Note – You will need to stir them in the intervals.
5. Add the yogurt, mushrooms and crushed black pepper in this masala base. Mix them together.
6. Cook this mixture for 6-7 minutes more so that the mushrooms get cooked and absorb all the flavors.
7. If the mushrooms are cooked nicely, add the fresh lemon juice and garam masala powder. Mix everything again and let it cook for another couple of minutes on low-medium flame.
8. Garnish the dish with some ginger juliennes and fresh coriander leaves.
Serve the piping hot mushroom masala gravy with rice bhakri or naan or chapati.
If you want to give it in your children’s tiffin box, make lighter version of it by eliminating most of the spices. And then, spread it on the chapati and make rolls out of it. Your kids will love this creation!
You may also reduce the usage of fresh yogurt to get more dry sabji for lunch boxes.
Tip: Add some grated cheese if you like.
Variations for Mushroom Masala
Apart from the simplicity and mouthwatering taste, there is another reason why you’d love to add this recipe in your ‘must-try’ list. It’s nothing but the variation factor. You can twist this vegetable curry in many different ways.
Here are some interesting twist ideas for you –
Shahi Mushroom Masala –
Wanna treat your guests with royal dish? Try this recipe –
- In a mixing bowl, get cashew paste (2 tablespoon), hung curd (2 tablespoon), ginger-garlic paste (2 teaspoon), red chilli powder (2 teaspoon), turmeric powder (1 teaspoon), cumin powder (1/2 teaspoon), cardamom powder (1/2 teaspoon) and mushrooms (5-6 nos.).
- Mix these ingredients together and keep aside for half an hour.
- Put these marinated mushroom pieces directly into onion-tomato gravy base, and cook nicely as per the steps mentioned above.
- When it’s ready, garnish with grated cheese, fried cashew nuts and sweet cherry.
Serve this shahi mushroom masala with butter naan.
Paneer & Other Veggies Combination –
Mushrooms taste great with Paneer, Green Peas, Capsicum, Chillies, Potatoes and Carrots.
Now that you know these best combinations, I think it won’t be much difficult for you to turn the original recipe into your own mix vegetable masala recipe. Sprinkle some Pav Bhaji masala if you want.
If your kids don’t like to eat regular sabji preparations, I think these mix veg. combos can surely help you feed them the required nutrients.
Mushroom Biryani/Pulao –
You can also use this masala dish for the base of your veg. biryani or pulao or phodnicha bhaat/masale bhaat.
For biryani, simply steam the basmati rice in your regular pressure cooker or boiling water. Once the rice is almost done, spread it on top of the mushroom masala gravy. Add the fried onions, coriander leaves, mint leaves and saffron strands, and cook it for few minutes on low flame.
This is how you make really quick mushroom biryani. If you’re tired of cooking for some reason, prepare it with leftover curry.
For pulao, you just have to mix the steamed rice with gravy. There is no need to cook it further. You may, however, add pulao masala powder or other spices in the gravy for extra flavor.
So, that’s about it! I hope you enjoyed this recipe as much as I did. Please share this recipe with friends and family members. And don’t forget to leave your questions and suggestions below.