Mushroom Masala | Mushroom Curry

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This Mushroom Masala recipe is an easy, delicious Punjabi style one-pot mushroom Curry made with white button mushrooms in a spiced onion-tomato gravy. Though I have made the curry in a pan, I also cover Instant Pot instructions after my step-by-step guide below and in the recipe card.

mushroom masala garnished with coriander sprigs in a white bowl on a white board

About This Recipe

My mushroom masala recipe like most of my recipes is easy to prepare. To make this tasty curry, there is some prep work like making onion paste and tomato puree.

Both of which can be easily done in a good blender or mixer-grinder. When you are ready with the onion paste and tomato puree, making the mushroom masala is a breeze.

The onion paste is caramelized and this gives a deeper, richer flavor in the gravy. I also add fresh curd (yogurt) which makes the gravy a bit creamy with a smooth consistency and a flavorful taste.

There are no nuts like cashews and almonds in this mushroom masala gravy. Thus the curry does not have a thick and creamy consistency.

Instead it is incredibly flavorful, light with a gravy that can be easily poured on steamed rice. You can also have it with some soft dinner rolls or roti or paratha.

Most often I use this mushroom masala gravy base with slight modifications to make vegetable or paneer bhuna masala.

For a protein rich curry, you can also check this Soya Chunks Curry that I make on occasions.

Step-by-Step Guide

How to make Mushroom Masala

Preparation

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.

chopped button mushroom in a white plate

2. In a grinder or blender, take ¾ to 1 cup chopped onions, 1 teaspoon chopped ginger and 1 teaspoon chopped garlic.

chopped onions, ginger garlic in a blender

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

ground onion, ginger, garlic paste in the blender

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

onion paste in a measuring cup for mushroom curry recipe

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

chopped tomatoes in the blender

6. Make a smooth puree without adding water. No need to blanch tomatoes before pureeing. Set the tomato puree aside. If using packaged puree, then add ⅓ cup tomato puree.

tomato puree in the blender

7. Whisk 4 tablespoons fresh curd (yogurt) until smooth and set aside.

curd being whisked in a bowl

Sauté Onion and Tomato Paste

8. Heat 3 tablespoons oil in a pan and add the following whole spices – ½ tsp cumin seeds, 2 small or 1 medium to large tej patta, 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.

TIP: Black cardamom does give some smokiness to the dish, but can be omitted if you do not have it.

whole spices in oil in a pan

9. Sauté the spices until they become aromatic.

frying spices in the pan

10. Lower the heat and add the ground onion-ginger-garlic paste.

ground onion-ginger-garlic paste added to pan

11. Mix the onion paste with the oil. If the paste splutters then cover the pan with a lid allowing for some space for the steam to pass.

sauteing ground onion-ginger-garlic paste in the pan

12. On a low to medium heat stirring often, continue to sauté until the onion paste starts reducing.

sautéing ground onion-ginger-garlic paste in the pan

13. Stir and sauté until the onion paste becomes golden and caramelized. This sautéing of onion paste takes some time. So to quicken the process add a pinch of salt.

browned onion-ginger-garlic paste in the pan

14. Now add the prepared tomato puree. Combine well.

tomato puree added to pan

15. Add the spice powders – ¼ teaspoon turmeric powder, ½ teaspoon red chilli powder (or cayenne pepper) and 1 teaspoon coriander powder.

ground spices added to masala paste in the pan

16. Stirring often sauté until you see oil releasing from the sides of the onion-tomato masala. The masala paste will also thicken and become glossy.

sauteed onion-tomato masala in the pan

Sauté Mushrooms

17. Add the sliced or chopped white button mushrooms.

chopped mushrooms added to onion tomato masala in the pan

18. Lower the heat and add the beaten curd (yogurt). Beat the curd separately in a bowl and then add. If you add curd without whisking, it can curdle or become grainy.

Add yogurt made from whole milk. Do not add low-fat milk or toned milk yogurt as they will split in the gravy.

If you do not have curd, then simply skip it.

whisked curd added to mushroom masala mixture in the pan

19. As soon as you add yogurt, mix very well.

stirring mushroom masala mixture in the pan

20. Simmer on a low to medium heat for 2 to 3 minutes.

simmering gravy in the pan

Making Mushroom Masala

21. Then add ¾ cup water or as required. You can add less or more water depending on the consistency you prefer.

Remember that mushrooms release water – so add less water keeping this point in mind. You can always add more water later if the gravy becomes very thick.

water added to mushroom masala in pan

22. Season with salt as required.

salt added to mushroom masala curry to pan

23. Stir very well.

water mixed

24. Cover the pan with a lid.

pan covered with a glass lid

25. On a low to medium heat simmer the masala gravy for 18 to 20 minutes or until the mushrooms are cooked and the gravy has thickened a bit. You should also see some oil specks on top.

simmering mushroom masala curry in the pan

26. Lastly add ¼ teaspoon garam masala powder and ½ teaspoon of kasuri methi, crushed. Stir the gravy well.

At this step for a rich mushroom masala, you can add 1 to 2 tablespoons of heavy cream.

garam masala and kasuri methi added to mushroom curry

27. Then add 2 tablespoons chopped coriander leaves. Stir.

coriander leaves added to mushroom masala in pan

28. Serve mushroom masala hot or warm.

mushroom masala served on a bed of capsicum rice in a white plate

Serving suggestions

If you like you can garnish the mushroom curry with some coriander leaves while serving.

Serve Mushroom masala with steamed rice, jeera rice or pulao. This mushroom curry also goes very well as a side gravy dish with biryani.

You can also have mushroom masala with roti, paratha, naan, bread or dinner rolls.

Storage

The leftovers can be refrigerated for 1 to 2 days. Warm the mushroom masala gravy in a pan before serving.

If the gravy has thickened too much, then add a few tablespoons of water to thin the consistency.

Tips

FAQs

Which mushrooms to use?

Button Mushrooms, cremini mushrooms and shiitake mushrooms add a lot of flavor, texture and taste in any curry or gravy recipe.

Which vegetables to add in this recipe?

The vegetables that pair beautifully with mushrooms in this curry are cauliflower, carrots, green peas, broccoli and bell pepper. You can add about ½ to 1 cup of any one veggie.

How do I make a Vegan Mushroom Curry?

For a vegan curry, add almond yogurt or any nut yogurt. You can even skip adding yogurt.

How to make the recipe in the Instant Pot?

  1. Press the sauté button on normal mode. Add the oil in the steel insert of the IP. When the oil becomes lightly hot, add the whole spices and let them splutter.
  2. Add onion paste and sauté stirring non-stop until the onion paste turns golden.
  3. Add the tomato puree, ground spices and mix well.
  4. Sauté until the masala becomes glossy, thickens and you see oil releasing from the sides.
  5. Add in the mushrooms and sauté for 2 to 3 minutes. Press the cancel button. Add the curd (yogurt). Mix thoroughly and quickly.
  6. Add ⅓ cup water and salt. Mix and deglaze.
  7. Pressure cook on high for 3 minutes. Do a quick pressure release after 3 minutes.
  8. Sprinkle dried fenugreek leaves, garam masala powder and coriander leaves. Mix and serve hot.

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mushroom masala garnished with coriander sprigs in a white bowl on a white board

Mushroom Masala | Mushroom Curry

4.89 from 54 votes
This Mushroom Masala recipe is an easy, delicious Punjabi style mushroom curry made with white button mushrooms in a spiced onion-tomato gravy.
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins

Cuisine North Indian, Punjabi
Course: Main Course, Side Dish
Diet: Gluten Free, Vegetarian
Difficulty Level: Easy

Servings 3
Units

Ingredients

For onion paste

  • ¾ to 1 cup chopped onions – 100 grams or 2 medium onions
  • 1 teaspoon chopped ginger or 1 inch ginger
  • 1 teaspoon chopped garlic or 4 to 5 medium-sized garlic

For tomato puree

  • ½ cup chopped tomatoes (tightly packed) – 70 grams or 2 small to medium tomatoes or ⅓ cup tomato puree

Other ingredients

  • 200 to 250 grams white button mushrooms
  • 4 tablespoon Curd (yogurt) – whisked till smooth
  • 3 tablespoons oil – any neutral oil
  • ½ teaspoon cumin seeds
  • 2 small tejpatta or 1 medium to large tejpatta (Indian bay leaf)
  • ½ inch cinnamon
  • 1 black cardamom – optional
  • 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 and ⅓ cup water for Instant Pot – add as needed
  • salt as required
  • ¼ teaspoon Garam Masala Powder
  • ½ teaspoon dried fenugreek leaves (kasuri methi) – crushed
  • 2 tablespoon chopped coriander leaves (cilantro)

Instructions

Preparation

  • Rinse or wipe dry the mushrooms. Slice off a part of the base stalk. Then slice or chop them. Set aside.
  • In a grinder or blender, take the chopped onions, ginger and garlic. Grind to a smooth paste without adding any water.
  • Remove this paste with a spoon or spatula in a bowl and set aside.
  • In the same jar, add the chopped tomatoes and make a smooth puree. No need to blanch tomatoes before pureeing. Set the tomato puree aside.
  • In a small bowl, whisk curd (yogurt) until smooth and set aside.

Sautéing onion and tomato paste

  • Heat oil in a pan and add the following whole spices – cumin seeds, tejpatta, cinnamon, black cardamom, green cardamoms, cloves and a single strand of mace.
  • Fry the spices for a few seconds until they become aromatic and splutter.
  • Lower the heat and add the ground onion-ginger-garlic paste.
  • Mix the paste with the oil. 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 heat stirring often continue to sauté until the onion paste starts thickening.
  • Stir and sauté until the paste becomes golden. This sautéing 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 – turmeric powder, red chilli powder and coriander powder.
  • Mix well and sauté until you see oil releasing from the sides of the masala.

Making mushroom masala

  • Add the sliced or chopped white button mushrooms.
  • Add the beaten curd (yogurt). As soon as you add yogurt, mix thoroughly and quickly.
  • Simmer on a low to medium flame for 2 to 3 minutes.
  • Then add water.
  • Season with salt. Mix very well.
  • Cover the pan with a lid. On a low to medium heat simmer the mushroom masala for 18 to 20 minutes or until the mushrooms are tender.
  • Lastly add dried fenugreek leaves (crushed), garam masala powder and chopped coriander leaves. Mix again. At this step you can add 1 to 2 tablespoons of heavy cream for a rich tasting curry.
  • Serve mushroom masala hot or warm.

Instant Pot Method

  • Use the sauté function of your IP at normal mode. Add the oil in the steel insert and let it get hot.
  • Add the whole spices and let them splutter.Add onion paste and sauté stirring non-stop until the onion paste turns golden.
  • Add the tomato puree, ground spices and combine well. Sauté until the masala paste becomes glossy, thickens and you see oil releasing from the sides.
  • Add in the chopped mushrooms and sauté for 2 to 3 minutes. Press the cancel button.
  • Add the curd (yogurt). Mix thoroughly and quickly.
  • Add ⅓ cup water and salt. Mix and deglaze.
  • Pressure cook on high for 3 minutes.
  • Then do a quick pressure release after 3 minutes.
  • Sprinkle dried fenugreek leaves, garam masala powder and coriander leaves. Mix and serve hot.

Serving suggestions

  • While serving you can garnish mushroom curry with some coriander leaves.
  • Serve Mushroom masala with steamed rice, jeera rice or pulao. This mushroom curry also goes very well as a side gravy dish with biryani. You can also have mushroom masala with roti, paratha, naan, bread or dinner rolls.

Storage

  • The leftovers can be refrigerated for 1 to 2 days. Warm the mushroom masala gravy in a pan before serving. If the gravy has thickened too much, then add a few tablespoons of water to thin the consistency.

Video

Notes

Ingredient Notes

  • Mushrooms: If you do not have Button Mushrooms then cremini mushrooms and shiitake mushrooms make a good substitute. 
  • Veggies: You can add cauliflower, carrots, green peas, broccoli and bell pepper. Add ½ to 1 cup of any one vegetable. 
  • Vegan option: Add almond yogurt or any nut yogurt. You can even skip adding yogurt.
  • Tomatoes: Replace ½ cup of canned chopped/crushed tomatoes with fresh tomatoes.

Nutrition Info Approximate values

Nutrition Facts
Mushroom Masala | Mushroom Curry
Amount Per Serving
Calories 190 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 2g13%
Cholesterol 3mg1%
Sodium 417mg18%
Potassium 424mg12%
Carbohydrates 11g4%
Fiber 3g13%
Sugar 5g6%
Protein 4g8%
Vitamin A 365IU7%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 3mg15%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 9mg11%
Vitamin D 1µg7%
Vitamin E 6mg40%
Vitamin K 5µg5%
Calcium 67mg7%
Vitamin B9 (Folate) 26µg7%
Iron 1mg6%
Magnesium 25mg6%
Phosphorus 110mg11%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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This mushroom masala recipe post from the archives (July 2015) has been republished and updated on 21 March 2021 with a video.

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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75 Comments

  1. Hi Dassana,

    Thanks for posting this delicious looking recipe. I’m going to try it very soon. Was just wondering if I can add babycorn to this dish. If yes, at what point do I add babycorn to the curry and will I need to cook it in advance before adding to the curry?
    Thanks again.

    1. Welcome and thanks. You can add baby corn to the dish. Baby corn and mushrooms can be added together. No need to cook it earlier. Baby corn will get cooked with the mushrooms.

  2. This was my first cooking mushroom.. enjoyed it.. thanks a lot for the recipe5 stars

    1. that is nice to know and thanks for the review and rating. most welcome.

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