Mushroom Masala Recipe (Mushroom Curry)
Mushroom Masala is a rich and flavorful Punjabi-style curry made with tender mushrooms, onions, tomatoes, and aromatic spices. This flavorful and comforting one-pot dish has a deliciously spiced gravy that pairs perfectly with roti, naan, or rice. Ideal for both everyday meals and special occasions, this vegetarian mushroom curry is easy to make and full of warmth. Whether you’re a fond of mushrooms or just looking to try something different, this recipe is a must-try.
About Mushroom Masala Recipe
Mushroom Masala recipe is an easy, delicious curry made with earthy white button mushrooms in a spiced onion and tomato gravy.
This gluten free recipe of Mushroom Masala, like most of my other recipes too, is easy to prepare. You just have to do some prep work, like making the onion paste and tomato puree, for this tasty curry with fresh button mushrooms.
Both these above-mentioned paste and puree can be easily prepared in a good blender or mixer-grinder. When you have the onion paste and tomato puree ready with you, making this Mushroom Curry with Punjabi flavors is really a breeze.
Mushrooms are one of those ingredients that are full of proteins and Vitamin D. But a lot of people have an aversion towards it. So, I hope with this Punjabi style Mushroom Curry, some of you may actually develop a liking for mushrooms.
The onion paste is caramelized, which gives a deeper, richer flavor in the gravy. I also add some fresh Curd (yogurt) which makes the gravy a bit creamy, with a smooth consistency and a burst of flavors in it.
You can use any neutral flavored oil to make this Mushroom Curry. Other than these, there’s a bunch of whole spices like cumin seeds, Indian bay leaf (tej patta), cinnamon, green cardamom, cloves, mace and black cardamom (optional) added in it.
Along with these spices, there are some basic ground spices too, like turmeric powder, red chili powder, coriander powder and garam masala powder added to this recipe of Mushroom Masala. The touch of crushed dried fenugreek leaves at the end also makes it lovely.
There are no nuts like cashews and almonds in this Punjabi style recipe of Mushroom Curry. Thus, the gravy does not have a thick and creamy consistency.
Instead, it is incredibly flavorful, light and can be easily poured on steamed rice. You can also have it with some soft dinner rolls (pav), roti or paratha.
Most often, I use this Mushroom Masala gravy base with slight modifications to make other vegetable or paneer bhuna masala. For another protein rich curry, you can also check this Soya Chunks Curry and Soya Chaap Recipe that I make on occasions.
One thing that you must keep in mind before beginning to make this recipe is that, you have to rinse and clean the mushrooms very well with water.
Since there’s a lot of dirt that can be sticking to the mushrooms. So, it is essential to clean them well, wipe them dry and then use for this or any other recipe.
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.
2. In a grinder or blender, take ¾ to 1 cup chopped onions, 1 teaspoon chopped ginger and 1 teaspoon chopped garlic.
3. Grind to a smooth and fine paste, without adding any water.
4. Remove this paste with a spoon or spatula in a bowl. Set aside.
Make Tomato Puree
5. In the same jar, add ½ cup tightly packed chopped tomatoes.
6. Make a smooth puree, without adding water. Set the prepared tomato puree aside.
No need to blanch tomatoes before pureeing. If using packaged puree, then add ⅓ cup tomato puree.
7. Whisk 4 tablespoons fresh curd (yogurt) until smooth and set aside.
Make Onion Tomato Masala
8. Heat 3 tablespoons oil in a pan and add the following whole spices:
- ½ teaspoon cumin seeds
- 2 small or 1 medium to large tej patta
- ½ inch cinnamon
- 1 black cardamom
- 2 green cardamoms
- 3 cloves
- 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 or if you do not like its flavors.
9. Sauté the spices for some seconds until they become fragrant.
10. Lower the heat, and add the prepared onion paste.
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.
12. On low to medium heat, stirring often, continue to sauté until the onion paste starts reducing.
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.
14. Now, add the prepared tomato puree. Combine well.
15. Add the spice powders:
- ¼ teaspoon turmeric powder
- ½ teaspoon red chili powder (or cayenne pepper)
- 1 teaspoon coriander powder
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.
Add Mushrooms
17. Add the sliced or chopped white button mushrooms.
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.
Note: 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.
19. As soon as you add yogurt, mix very well.
20. Simmer on low to medium heat for 2 to 3 minutes.
Make 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.
22. Season with salt as required.
23. Stir and mix very well.
24. Cover the pan with a lid.
25. On low to medium heat, simmer the Mushroom Curry for 18 to 20 minutes or until the mushrooms are cooked and the curry has thickened a bit.
You should also see some oil specks on top.
26. Lastly, add ¼ teaspoon garam masala powder and ½ teaspoon crushed dried fenugreek leaves (kasuri methi). Stir the gravy well.
At this step, for some richness, you can add 1 to 2 tablespoons heavy cream.
27. Lastly, add 2 tablespoons chopped coriander leaves and mix.
28. Serve Mushroom Masala hot or warm.
Serving & Storage Suggestions
If you like, you can garnish the Mushroom Curry with some coriander leaves while serving. Then, enjoy it with steamed rice, jeera rice or pulao.
It also goes very well as a side gravy dish with a Dum Biryani. Or you can relish this curry with Roti, Paratha, Butter Naan, bread or dinner rolls (Pav). In the above photo, it is served with a simple fragrant Capsicum Rice.
The leftover Mushroom Masala can be refrigerated for a day. Simply warm the gravy in a pan, before serving. If the gravy has thickened too much, then add a few tablespoons of water to thin the consistency.
Expert Tips
- Mushrooms: Good alternatives for button mushrooms for this recipe are shiitake mushrooms and cremini mushrooms.
- Cooking Mushrooms: I have directly cooked the mushrooms when making the curry. If you prefer, sauté the mushrooms separately in oil and add them later to the gravy once its cooked.
- Tomatoes: You can make fresh tomato puree for this recipe, or use a readymade packaged one too. You can use ½ cup crushed canned tomatoes instead of fresh tomatoes.
- Vegetables: Increase the nutrition quotient of this dish by adding ½ to 1 cup of other vegetables like green peas, carrots, broccoli, cauliflower and bell pepper.
- Black cardamom: If you don’t have it, then skip adding it in the recipe. But its better to add as it imparts a smoky flavor to the dish.
- Yogurt: Make sure to use whole milk curd (yogurt), and not the one made with toned milk or low-fat milk. Using these may result in splitting, while being cooked.
FAQs
How can I make the curry spicier?
To make a spicy curry, add more green chilies or a bit of crushed black pepper or red chili powder as per your preference.
How do I make a Vegan Mushroom Curry?
Make a vegan curry by adding any nut yogurt, almond yogurt or skipping the yogurt completely.
How can I thicken the gravy?
To thicken, simmer the curry uncovered for a few minutes to let excess water evaporate. You can also add a few cashew or almond paste or Coconut Milk or cream to thicken and enrich the gravy.
Is this dish gluten-free?
Yes, this mushroom masala recipe is naturally gluten-free since it is made without asafetida which usually contains gluten.
Step by Step Photo Guide Above
Mushroom Masala Recipe (Punjabi Mushroom Curry)
Ingredients
For onion paste
- ¾ to 1 cup or (100 grams) onions – chopped
- 1 teaspoon or 1 inch ginger – chopped
- 1 teaspoon or 4 to 5 medium-sized cloves of garlic – chopped
For tomato puree
- ½ cup or (70 grams / 2 small to medium-sized) tomatoes – tightly packed & chopped 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 – or add as needed
- salt as required
- ¼ teaspoon Garam Masala
- ½ teaspoon dried fenugreek leaves (kasuri methi), crushed
- 2 tablespoon coriander leaves – chopped, (cilantro)
Instructions
Preparation
- Rinse in a water a few times or wipe dry the mushrooms. Slice off a part of the base stalk. Next slice or chop the mushrooms and set aside.
- In a grinder or blender, take the chopped onions, ginger and garlic. Grind to a smooth and fine paste without adding any water.
- Remove the onion paste with a spoon or spatula in a bowl and keep aside.
- In the same jar, add the chopped tomatoes and make a smooth puree. There is no need to blanch the tomatoes before pureeing. Set the prepared tomato puree aside.
- In a small bowl, whisk curd (yogurt) until smooth and keep aside.
Making onion & tomato masala
- 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 or 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 through.
- 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. Mix well.
- Add the ground spice powders – turmeric powder, red chilli powder and coriander powder.
- Mix well and sauté until you see oil releasing from the sides of the onion and tomato masala. The masala paste will also look glossy and thick.
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 on a low heat.
- Simmer on a low to medium-low heat for 2 to 3 minutes.
- Next add water and 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 and cooked well.
- 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.
Serving suggestions
- While serving you can garnish Mushroom Curry with some chopped 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 pair it with roti, paratha, naan, bread or dinner rolls (pav).
Storage
- The leftovers can be refrigerated for a day. 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
- Mushrooms: If you do not have button mushrooms – portobello, cremini, or shiitake mushrooms are good substitutes.
- Veggies: Add ½ to 1 cup of vegetables like cauliflower, peas, carrots, broccoli, or bell peppers.
- Vegan option: Use almond or any nut-based yogurt, or skip the yogurt entirely.
- Tomatoes: You can substitute ½ cup canned crushed tomatoes with fresh tomatoes.
- Gravy consistency: For a thicker curry, simmer longer; for a thinner one, add some more water.
- Spice level: Adjust chilli powder and green chillies to suit your taste.
Nutrition
Mushroom Masala recipe from the archives was first published on July 2015.
Thanks
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.
Hey Dassana,
How are you? Tried this recipe and it turned out to be delicious! Paired with ghee-smeared phulkas and a simple cucumber-carrot salad, it was an utterly satisfying meal. Thank you! ????????
Regards,
Neeti
hi neeti, i am good. hope the same for you. thanks for this lovely feedback. glad to know. thanks for the rating too.
I just made this recipe and it is delicious. It’s the best of many mushroom curries I’ve tried over the years
thanks a lot mary for this lovely review. so glad to read it. thanks for the rating too.
Thank you ma’am for such a great recipes and blog. I always prefer only your recipes on internet, I wish you would post non-veg recipes too.
thank you sanskruti. glad to read your feedback. happy cooking.
I am very grateful to you for sharing your cookery.
This is authentic and I’m going to make Mushroom Masala today. I will be using your recipes again because they are amazing!
thanks a lot. i hope the mushroom masala recipes went well for you.
Hi Dassanna.. I have tried many of your recipes and everything has been super hit. But this punjabi mushroom turned out bad. In the sense mushrooms were not getting cooked even after 1 hour.. I added curd for first time in mushroom.. Before this all my mushroom curries used to be delicious.. Can you tell me where I went wrong.. As far as I m concerned mushrooms were of good quality.
hi sripriya, this issue could be due to the quality of mushrooms. this is a really delicious mushroom curry. curd gives a nice taste to the curry. so the mushrooms not getting cooked is not due to the curd. the amount of curd added is also less. next time you can even saute or fry the mushrooms separately in oil and then add.
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.
So Good! Ty!
The method with pics was easy to follow, easier than a video!
Good job!
thankyou so much jason 🙂
All ur recipes r really amazing.thnx mam
welcome and thankyou gautam 🙂
Made this many times now because its so delicious! thank you for sharing and keep up the great work : )
thankyou so much tanusha 🙂
I am a big fan of ur recipes, have tried many but never actually left a comment about them ( they all turned out really nice, I will say) but today while trying mushroom curry I had thought that if it will come out nice then I’ll surely leave a comment n guess what it did 🙂 All ur recipes r really amazing though being a woman n a mum I make a little changes here and there but still love ur recipes. Thanks a ton for sharing ur amazing n easy to make recipes with us.
Regards,
Nisha
Houston, Texas.
very pleased to know this and thankyou for your kind and encouraging words 🙂 nisha also you are welcome. god bless you guys.
Vegrecipesofindia is just awesome… I have tried so many recipes from this site and all have turned out to be lip smacking..the description with images make it so easy..thank you so much
thanks much sophia 🙂
Your recipe is excellent . Perfectly describe each and every thing.its so nice . Keep it up .
thankyou so much abhimanyu 🙂
What a lovely blog this is..!!!! I always look for this blog whenever I want to try something new. The way you present the recipies is awesomely impressive. And my dishes always turn out just like how you show in the pictures. Simply Love you!!!!!
pleased to know this ramya 🙂 thankyou so much for your positive words and god bless you.
Hi yours all recipes are mind blowing. I like so much. Thanks for the recipe.
welcome sheetal and thankyou 🙂
It was nice having mushroom curry.. i made it myself. Thanks for such an elaborated descriptuon for preparing dis one.
welcome sumit and thankyou for your kind words 🙂
Your website is like bible for me in the kitchen…. Always loved your recipes and clicks…..
Well….. I have been making curd based gravies but people say that curd shouldn’t be heated/cooked which is why we add curd only to cool rice when eating curd rice….. So I switched to adding beaten curd after the curry has cooled down to room temperature.
What is your valuable opinion ?
thanks priya. even i have heard this about curd. but then we have been making kadhis from so many years now and the curd is cooked in it. in some punjabi gravies also curd is added. and yes there are many recipes which involve heating of curd. heating kills the beneficial bacteria in the curd and thus it not as healthy as it was before heating. my opinion is that eat what suits you. if you feel heating curd has given rise to some trouble in the body, then avoid it. people have different constitutions and one should eat what suits one.
I love this recipe and your website, your dishes are delicious! One question….about using the whole spices (cloves, cardamom, etc)….what is your recommendation for removing them once ready to eat? Would you recommend wrapping them in a cheesecloth or something for easy removal?
thanks lisa. in that case, when you saute the spices and when they become fragrant then you remove them that time.
I just love all ur recipes…..so thank u
welcome always priyambada 🙂
Hii I tried this recipe. . Its so tasty.. for the first time im making mushrooms at home.. its yummy. Thanks.
vanita pleased to know you liked the mushroom curry recipe. do try more mushroom dishes as they are healthy and easy to cook 🙂 and you are welcome.
Can we substitute curd with something else?
skip the curd. you can add a few drops of lemon juice towards the end.
Good recipe …made it yesterday , tasted really nice ..even though i dislike mushrooms but the recipe was worth a try . I also added some frozen green peas . Was particularly delicious with hot rotis !
thanks for the positive feedback sanjukta. even peas can be added in the gravy.
I wanna try dis one..
Nicely explained, Today My Mother Cook this mushroom curry recipe mushroom masala recipe today, it is a good recipe in tastes delicious. It is guaranteed method of fast cooking and does retain the nutritive value of mushroom curry recipe mushroom masala. Its Usually saves time in cooking mushroom curry recipe mushroom masala,
thanks abhi for your positive review.
Thanks for the recipe. It was easy to make in less time. As my husband loves mushrooms, he really enjoyed the meal. I am very regular viewer of your website , I keep trying the different dishes. Every time they turn out good :).
welcome leela. glad to know this.
Hi Dassana,
How are you? Tried your mushroom curry and jeera rice recipes last night and they turned out delicious! ☺ In fact, the very first time I cooked mushrooms was when I tried mushroom fried rice last week and it was so amazing. I think the tip of adding celery really took the dish to another level. Thanks a lot for all these fantastic recipes!
I also want to tell you that you’ve inspired me so much that my entire approach towards cooking and maintaining my kitchen has changed. Now, I’m making curd and breads at home, soon planning to make masala powders and idli-dosa batter too. My family members are so thrilled with all the lovely dishes ( all your recipes, of course) that appear on the dining table that we’ve not eaten out in the last few months!
Thank you so much, dear Dassana. May God shower you with his blessings. Always remain happy and healthy!
thats so nice and good to know neeti. i am glad 🙂
thanks for your kind wishes too.
Can i substitute any other vegetable instead of mushroom because i dont eat mushroom. Any suggestions?
hi riya, you can make the same curry with mix vegetables like cauliflower, peas, potatoes, french beans and carrots. just boil the veggies first and then add them in the gravy towards the end and simmer for 3 to 4 minutes.