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76 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. 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,
    Neeti5 stars

  3. I just made this recipe and it is delicious. It’s the best of many mushroom curries I’ve tried over the years5 stars

  4. 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.

  5. 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!5 stars

    1. 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.

      1. 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.

  6. 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!5 stars

    1. 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.

  7. 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.

  8. Hi Dassana, Pls let me know whether there is any compilation in book form. Would like to buy. 5 stars

    1. 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.

  9. I have tried this recipe first time and it turns out very delicious. Thanks for sharing this mushroom recipe.5 stars

    1. 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.

  10. 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.5 stars

  11. 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 stars

  12. 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!!!5 stars

  13. 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!5 stars

    1. 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.

  14. Made this many times now because its so delicious! thank you for sharing and keep up the great work : )5 stars

  15. 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.

  16. 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 much5 stars

  17. Your recipe is excellent . Perfectly describe each and every thing.its so nice . Keep it up .

  18. 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!!!!!

  19. It was nice having mushroom curry.. i made it myself. Thanks for such an elaborated descriptuon for preparing dis one.

  20. 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 ?5 stars

    1. 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.

  21. 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?

  22. Hii I tried this recipe. . Its so tasty.. for the first time im making mushrooms at home.. its yummy. Thanks.

    1. 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.

  23. 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 !4 stars

  24. 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,5 stars

  25. 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 :).5 stars

  26. 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!5 stars

  27. Can i substitute any other vegetable instead of mushroom because i dont eat mushroom. Any suggestions?

    1. 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.