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.
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).
few more curry recipes for you!
mushroom masala
INGREDIENTS FOR mushroom masala
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 (adrak)
- 5 to 6 small garlic or 1 teaspoon chopped garlic (lahsun)
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 for mushroom masala
- 200 to 250 grams white button mushrooms
- 4 tablespoon fresh curd (yogurt or dahi) - whisked till smooth
- 3 tablespoon oil
- ½ teaspoon cumin seeds (jeera)
- 2 small tejpatta or 1 medium to large tejpatta (indian bay leaf)
- ½ inch cinnamon (dalchini)
- 1 black cardamom (badi elaichi)
- 2 green cardamoms (choti elaichi)
- 3 cloves (lavang)
- 1 single strand of mace (javitri) - optional
- ¼ teaspoon turmeric powder (haldi)
- ½ teaspoon red chilli powder (lal mirch powder)
- 1 teaspoon coriander powder (dhania powder)
- 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 (dhania patta)
- ¾ cup water or add as required
- salt as required
HOW TO MAKE mushroom masala
preparation for mushroom curry
- 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 for mushroom curry
- 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 mushroom 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.
preparation to make mushroom masala recipe
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.
2. in a grinder or blender, take ¾ th to 1 cup roughly chopped onions, 1 tsp chopped ginger and 1 tsp chopped garlic.
3. grind to a smooth paste without adding any water.
4. remove this paste with a spoon or spatula in a bowl. keep this ground onion-ginger-garlic paste aside.
5. in the same jar, add ½ cup tightly packed chopped tomatoes.
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.
7. whisk 4 tbsp fresh curd/yogurt till smooth and keep aside.
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.
9. saute the spices till they become aromatic.
10. lower the flame and add the ground onion-ginger-garlic paste.
11. stir the paste. if the paste splutters then cover the pan with a lid allowing for some space for the steam to pass.
12. on a low to medium flame stir often and continue to saute till the onion paste starts reducing.
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.
14. now add the tomato puree. stir.
15. add the spice powders – ¼ tsp turmeric powder, ½ tsp red chilli powder and 1 tsp coriander powder.
16. stir and saute till you see oil releasing from the sides of the onion-tomato masala.
making mushroom curry
17. add the sliced or chopped white button mushrooms.
18. lower the flame and add the beaten curd/yogurt.
19. as soon as you add yogurt, stir very well.
20. simmer the mushroom curry on a low to medium flame for 2 to 3 minutes.
21. then add ¾ cup water or as required.
22. season with salt.
23. stir very well.
24. cover the pan with a lid.
25. on a low to medium flame simmer the mushroom 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.
26. lastly add ¼ tsp garam masala powder and ½ tsp of kasuri methi, crushed. stir mushroom curry well.
27. then add 2 tbsp chopped coriander leaves. stir.
28. serve mushroom masala with rotis, parathas, naan or even rice or veg pulao.
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I made this last weekend and LOVED it. Your website is amazing.
I love the detailed information you provide with each recipe. Pureeing the onions, garlic and ginger/ tomatoes prior to cooking was new to me. Usually, I puree after cooking the gravy ingredients– as you instruct in your mushroom paneer recipe. I’m curious why the difference.
Again, thank you for the dedication and love you have given to the world with your website!
thank you david. i puree the onion, tomatoes etc first to save time. but there is a difference in taste in both the methods. it also depends to what extent the onions are cooked – light golden or golden. in fact, onions can also be ground separately and then fried till golden. this method of cooking onion paste till golden also gives a very nice taste to the gravy. hope this helps.
Hi Dasanna,
I love most of your recipes….i like the way you give measurements in different ways..Request to compile all your recipes in book form….. which we can buy and view offline.
thank you nisha. i do have plans and hopefully will launch a book this year or next year.
Hi Dassana, Pls let me know whether there is any compilation in book form. Would like to buy.
nataraj, right now there is no compilation in book form. all the recipes are on the website. for searching recipe, you can use the search bar which is in the top of the page. i have removed your email address from the comment for security and privacy reasons.
Just awesome….love ur recepies….very easy to follow
Thanks Anjana
I have tried this recipe first time and it turns out very delicious. Thanks for sharing this mushroom recipe.
Welcome Ankita
Can the yogurt be substituted with coconut milk? Thanks!
minoo, you can use coconut milk. but add coconut milk once the curry is done. if you add before, then the coconut milk can curdle. once the curry is done, add coconut milk and stir well. just cook for a minute and then add coriander leaves. you can add 4 tbsp coconut milk.
I am a huge fan of your cooking. Being a vegeterian bachelor who does not like outside food your cooking prowess and lucidity of presentation have made come to your site time and again.
Just want to say thank you for your effort.
Welcome Abhisek. Thanks for your positive feedback and kind words.
Your recipes r good n easy to make. I have tried lots of recipes, all came so well. My request is to take all traditional recipes n teach us how to cook those. Thanks a lot for helping.
Welcome Anita. Thanks for your positive feedback on recipes. Slowly we are adding more traditional recipes.
Interesting and tasty,quickly ready recipe.Thanks
Welcome Shivangi
Hello,
Thanks for all your recipes. All the recipes are simple and taste great. Recently made idli batter as in your recipes. It turned out to be perfect. Thanks a lottt!!!
welcome shivani, thanks for positive views. glad you liked the idli batter 🙂
As always, the recipe was superb! Thanks a lot for sharing it. 🙂
I had one question, if I may ask. Why do we put garam masala after its cooked? I have tried only a few dishes but every time it’s usually put along with the other spices. Did you try something different here?
Thanks again!
thanks bhagyashree. if the garam masala is made with spices being roasted and ground (pakka garam masala), then its usually added toward the end. if the garam masala is made with spices being sun dried & ground (kachcha garam masala), then its added while cooking or tempering. but i mostly add garam masala towards the end even if it is sun dried and ground. the aroma is more fresh and stays for a longer time if garam masala is added towards the end. if garam masala is cooked too much, it looses its flavor and aroma.