mushroom gravy recipe, mushroom curry recipe, mushroom gravy recipes
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4.84 from 36 votes

mushroom masala

mushroom curry recipe - easy and delicious curry recipe of punjabi style mushroom masala.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: main course, side dish
Cuisine: north indian, punjabi
Servings: 3 to 4
Calories: 187kcal
Author: Dassana Amit


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


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.


Calories: 187kcal | Carbohydrates: 10g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 32mg | Potassium: 372mg | Fiber: 2g | Sugar: 4g | Vitamin A: 340IU | Vitamin C: 7.7mg | Calcium: 50mg | Iron: 1mg