Mushroom Masala Recipe (Punjabi Mushroom Curry)

mushroom masala curry garnished with a coriander sprig in a white bowl.

4.93 from 69 votes

Mushroom Masala Recipe (Punjabi Mushroom Curry)

A flavorful Punjabi style Mushroom Masala made with tender mushrooms, onions, tomatoes, and a blend of aromatic spices and herbs. This easy and satisfying curry features a rich, comforting gravy that’s perfect for soaking up with roti, naan, or rice. Ideal for both everyday meals and special occasions, it comes together quickly and offers deep, well-balanced flavors and tastes.

Prep Time20

Cook Time30

Total Time50

Course: Main Course, Side Dish

Cuisine: North Indian, Punjabi

Diet: Gluten Free, Vegetarian

Difficulty Level: Moderate

Servings:

Calories: 190kcal

Author: Dassana Amit

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)

US Customary - Metric

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