mushroom masala recipe | mushroom curry recipe

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mushroom gravy recipe, mushroom curry recipe, mushroom gravy recipes

mushroom curry recipe - easy and delicious curry recipe of punjabi style mushroom masala.

4.89 from 18 votes
total time:
50minutes

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.

mushroom curry recipe, mushroom masala recipe

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

4.89 from 18 votes
Prep Time:20 mins
Cook Time:30 mins
Total Time:50 mins
mushroom curry recipe - easy and delicious curry recipe of punjabi style mushroom masala.
mushroom gravy recipe, mushroom curry recipe, mushroom gravy recipes
Course:main course,side dish
Cuisine:north indian,punjabi
Servings:3 to 4
Calories:187kcal

INGREDIENTS FOR mushroom masala

(1 CUP = 250 ML)

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.
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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.

mushroom for mushroom curry recipe

2. in a grinder or blender, take ¾ th to 1 cup roughly chopped onions, 1 tsp chopped ginger and 1 tsp chopped garlic.

onions for mushroom curry recipe

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

paste for mushroom curry recipe

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

paste for mushroom curry recipe

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

tomatoes for mushroom curry recipe

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.

puree for mushroom masala recipe

7. whisk 4 tbsp fresh curd/yogurt till smooth and keep aside.

curd for mushroom curry recipe

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.

spices for mushroom curry recipe

9. saute the spices till they become aromatic.

spices for mushroom curry recipe

10. lower the flame and add the ground onion-ginger-garlic paste.

paste for mushroom curry recipe

11. stir the paste. if the paste splutters then cover the pan with a lid allowing for some space for the steam to pass.

paste for mushroom masala recipe

12. on a low to medium flame stir often and continue to saute till the onion paste starts reducing.

paste for mushroom masala recipe

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.

paste for mushroom masala recipe

14. now add the tomato puree. stir.

puree for mushroom masala recipe

15. add the spice powders – ¼ tsp turmeric powder, ½ tsp red chilli powder and 1 tsp coriander powder.

spices for mushroom masala recipe

16. stir and saute till you see oil releasing from the sides of the onion-tomato masala.

making mushroom masala recipe

making mushroom curry

17. add the sliced or chopped white button mushrooms.

mushroom for mushroom masala recipe

18. lower the flame and add the beaten curd/yogurt.

curd for mushroom masala recipe

19. as soon as you add yogurt, stir very well.

making mushroom masala recipe

20. simmer the mushroom curry on a low to medium flame for 2 to 3 minutes.

making mushroom masala recipe

21. then add ¾ cup water or as required.

water for mushroom masala recipe

22. season with salt.

salt for mushroom masala recipe

23. stir very well.

stir mushroom masala

24. cover the pan with a lid.

making mushroom masala recipe

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.

making mushroom masala recipe

26. lastly add ¼ tsp garam masala powder and ½ tsp of kasuri methi, crushed. stir mushroom curry well.

mushroom curry recipe, mushroom masala recipe

27. then add 2 tbsp chopped coriander leaves. stir.

mushroom curry recipe, mushroom masala recipe

28. serve mushroom masala with rotis, parathas, naan or even rice or veg pulao.

mushroom curry recipe, mushroom masala recipe


namaste, i am dassana

dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.

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61 comments/reviews

  1. 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.

  2. 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.

    • 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.

    • 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.

  3. 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.

  4. 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.

  5. 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!!!

  6. 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.

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