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.
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.
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 paste without adding any water.
4. Remove this paste with a spoon or spatula in a bowl. Set this ground onion-ginger-garlic paste aside.
5. In the same jar, add ½ cup tightly packed chopped tomatoes.
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.
7. Whisk 4 tablespoons fresh curd (yogurt) until smooth and set aside.
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.
9. Sauté the spices until they become aromatic.
10. Lower the heat and add the ground onion-ginger-garlic 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 a 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 chilli powder (or cayenne pepper) and 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.
Sauté 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.
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 a low to medium heat for 2 to 3 minutes.
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.
22. Season with salt as required.
23. Stir very well.
24. Cover the pan with a 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.
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.
27. Then add 2 tablespoons chopped coriander leaves. Stir.
28. Serve mushroom masala hot or warm.
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.
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?
- 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.
- Add onion paste and sauté stirring non-stop until the onion paste turns golden.
- Add the tomato puree, ground spices and mix well.
- Sauté until the masala becomes glossy, thickens and you see oil releasing from the sides.
- Add in the 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. Do a quick pressure release after 3 minutes.
- Sprinkle dried fenugreek leaves, garam masala powder and coriander leaves. Mix and serve hot.
More Curry Recipes!
Potato Recipes
Brinjal Recipes
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Mushroom Masala | Mushroom Curry
By Dassana Amit
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
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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.
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.