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).
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.
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 stirring 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 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 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 the 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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Mushroom Masala
By Dassana Amit
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
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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.
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.
This was my first cooking mushroom.. enjoyed it.. thanks a lot for the recipe
that is nice to know and thanks for the review and rating. most welcome.