mushroom masala | mushroom curry

mushroom masala recipe with step by step pics – delicious punjabi style mushroom masala curry recipe. this is an easy recipe of white button mushrooms in an onion-tomato based medium spiced gravy.

mushroom curry recipe, mushroom masala recipe

i use this mushroom curry recipe as base for making mushroom masala or paneer masala. i also make veg or paneer bhuna masala gravy with some tweaking of this recipe.

again like most of my recipes, this one too is easy to prepare. there is some prep work like making onion paste and tomato puree, which can be easily done in a good blender or mixer-grinder. fresh yogurt/curd is also added in this recipe. if you do not have curd, then just skip it.

there is no thick creamy gravy in this recipe, but a medium consistency gravy. one that can be easily poured on steamed rice or can also be had with chapatis or parathas.

serve punjabi mushroom curry with steamed rice, jeera rice or pulao. this mushroom curry also goes very well as a side gravy dish with biryanis. you can also have the curry with bread or pav (bread rolls).

how to make mushroom masala

1. rinse or wipe dry 200 to 250 grams mushrooms. slice off a bit of the base stalk. then slice or chop them. keep aside.

mushroom for mushroom curry recipe

2. in a grinder or blender, take ¾ th to 1 cup roughly chopped onions, 1 tsp chopped ginger and 1 tsp chopped garlic.

onions for mushroom curry recipe

3. grind to a smooth paste without adding any water.

paste for mushroom curry recipe

4. remove this paste with a spoon or spatula in a bowl. keep this ground onion-ginger-garlic paste aside.

paste for mushroom curry recipe

5. in the same jar, add ½ cup tightly packed chopped tomatoes.

tomatoes for mushroom curry recipe

6. make a smooth puree. no need to blanch tomatoes before pureeing. keep the tomato puree aside. if using ready made puree, then add ½ cup tomato puree.

puree for mushroom masala recipe

7. whisk 4 tbsp fresh curd/yogurt till smooth and keep aside.

curd for mushroom curry recipe

making masala for mushroom curry

8. heat 3 tbsp oil in a pan and add the following whole spices – ½ tsp cumin seeds, 2 small tejpatta or 1 medium to large tejpatta, ½ inch cinnamon, 1 black cardamom, 2 green cardamoms, 3 cloves and 1 single strand of mace. i forgot to add tej patta at this step, so added later at step 11.

spices for mushroom curry recipe

9. saute the spices till they become aromatic.

spices for mushroom curry recipe

10. lower the flame and add the ground onion-ginger-garlic paste.

paste for mushroom curry recipe

11. stir the paste. if the paste splutters then cover the pan with a lid allowing for some space for the steam to pass.

paste for mushroom masala recipe

12. on a low to medium flame stirring often and continue to saute till the onion paste starts reducing.

paste for mushroom masala recipe

13. stir and saute till the paste becomes golden. this sauteing of onion paste takes some time. so to quicken the process add a pinch of salt.

paste for mushroom masala recipe

14. now add the tomato puree. stir.

puree for mushroom masala recipe

15. add the spice powders – ¼ tsp turmeric powder, ½ tsp red chilli powder and 1 tsp coriander powder.

spices for mushroom masala recipe

16. stir and saute till you see oil releasing from the sides of the onion-tomato masala.

making mushroom masala recipe

making mushroom curry

17. add the sliced or chopped white button mushrooms.

mushroom for mushroom masala recipe

18. lower the flame and add the beaten curd/yogurt.

curd for mushroom masala recipe

19. as soon as you add yogurt, stir very well.

making mushroom masala recipe

20. simmer the curry on a low to medium flame for 2 to 3 minutes.

making mushroom masala recipe

21. then add ¾ cup water or as required.

water for mushroom masala recipe

22. season with salt.

salt for mushroom masala recipe

23. stir very well.

stir mushroom masala

24. cover the pan with a lid.

making mushroom masala recipe

25. on a low to medium flame simmer the curry for 18 to 20 minutes or till the mushrooms are cooked and the gravy has thickened a bit. you should also see some oil specks on top.

making mushroom masala recipe

26. lastly add ¼ tsp garam masala powder and ½ tsp of kasuri methi, crushed. stir the curry well.

mushroom curry recipe, mushroom masala recipe

27. then add 2 tbsp chopped coriander leaves. stir.

mushroom curry recipe, mushroom masala recipe

28. serve mushroom masala with rotis, parathas, naan or even rice or veg pulao.

mushroom curry recipe, mushroom masala recipe

more curry recipes for you!

Mushroom Masala

4.75 from 40 votes
this mushroom curry is an easy and delicious curry recipe of punjabi style mushroom masala.
mushroom gravy recipe, mushroom curry recipe, mushroom gravy recipes
Author:Dassana Amit
Prep Time:20 mins
Cook Time:30 mins
Total Time:50 mins
Course:main course,side dish
Cuisine:north indian,punjabi
Servings (change the number to scale):3 to 4
(1 CUP = 250 ML)

INGREDIENTS

for onion paste

  • 100 grams onions or 2 medium onions or ¾ to 1 cup roughly chopped onions
  • ½ inch ginger or 1 teaspoon chopped ginger
  • 5 to 6 small garlic or 1 teaspoon chopped garlic

for tomato puree

  • 70 grams tomatoes or 2 small to medium tomatoes or ½ cup tightly packed chopped tomatoes or ½ cup tomato puree

other ingredients

  • 200 to 250 grams white button mushrooms
  • 4 tablespoon fresh curd (yogurt) - whisked till smooth
  • 3 tablespoon oil
  • ½ teaspoon cumin seeds
  • 2 small tejpatta or 1 medium to large tejpatta (indian bay leaf)
  • ½ inch cinnamon
  • 1 black cardamom
  • 2 green cardamoms
  • 3 cloves
  • 1 single strand of mace - optional
  • ¼ teaspoon turmeric powder (ground turmeric)
  • ½ teaspoon red chilli powder
  • 1 teaspoon coriander powder (ground coriander)
  • ¾ cup water or add as required
  • ¼ teaspoon garam masala powder
  • ½ teaspoon kasuri methi (dry fenugreek leaves) - crushed
  • 2 tablespoon chopped coriander leaves (cilantro leaves)
  • ¾ cup water or add as required
  • salt as required

INSTRUCTIONS

preparation

  • rinse or wipe dry the mushrooms. slice off a bit of the base stalk. then slice or chop them. keep aside.
  • in a grinder or blender, take 3/4 th to 1 cup roughly chopped onions, 1 tsp chopped ginger and 1 tsp chopped garlic. grind to a smooth paste without adding any water.
  • remove this paste with a spoon or spatula in a bowl. keep this ground onion-ginger-garlic paste aside.
  • in the same jar, add 1/2 cup tightly packed chopped tomatoes and make a smooth puree. no need to blanch tomatoes before pureeing. keep the tomato puree aside.
  • whisk 4 tbsp fresh curd till smooth and keep aside.

making masala

  • heat 3 tbsp oil in a pan and add the following whole spices - 1/2 tsp cumin seeds, 2 small tejpatta or 1 medium to large tejpatta, 1/2 inch cinnamon, 1 black cardamom, 2 green cardamoms, 3 cloves and 1 single strand of mace.
  • saute the spices till they become aromatic.
  • lower the flame and add the ground onion-ginger-garlic paste.
  • stir the paste. if the paste splutters then cover the pan with a lid allowing for some space for the steam to pass.
  • on a low to medium flame stir often and continue to saute till the onion paste starts thickening.
  • stir and saute till the paste becomes golden. this sauteing of onion paste takes some time. so to quicken the process add a pinch of salt.
  • now add the tomato puree. stir. then add the spice powders - 1/4 tsp turmeric powder, 1/2 tsp red chilli powder and 1 tsp coriander powder.
  • stir and saute till you see oil releasing from the sides of the masala.

making mushroom curry

  • add the sliced or chopped white button mushrooms.
  • add the beaten curd (yogurt). as soon as you add yogurt, stir very well.
  • simmer the curry on a low to medium flame for 2 to 3 minutes.
  • then add 3/4 cup water or as required.
  • season with salt. stir very well.
  • cover the pan with a lid. on a low to medium flame simmer the mushroom curry for 18 to 20 minutes or till the mushrooms are cooked.
  • lastly add 1/2 tsp kasuri methi (crushed), 1/4 tsp garam masala powder and 2 tbsp chopped coriander leaves. stir very well.
  • stir and serve this punjabi mushroom masala with rotis, parathas, naan or even rice or veg pulao or biryani.

NUTRITION INFO (approximate values)

Nutrition Facts
Mushroom Masala
Amount Per Serving
Calories 187 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Cholesterol 3mg1%
Sodium 32mg1%
Potassium 372mg11%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 4g4%
Protein 4g8%
Vitamin A 340IU7%
Vitamin C 7.7mg9%
Calcium 50mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
GOOD KARMAall our content & photos are copyright protected. a lot of time and effort is spent in researching, developing, testing and photographing recipes. please do not copy. as a blogger, if you you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
TRIED THIS RECIPE ?i would love to hear from you. if you have made this recipe then rate the recipe or leave a comment below. if you like this recipe then do share the recipe link on facebook, twitter & pinterest. for instagram mention @vegrecipesofindia or tag #vegrecipesofindia

GET NEW RECIPES

Enter your Email Address

dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

Comments are closed.

73 comments/reviews