Mushroom Masala is a North Indian-style mushroom curry in which mushrooms are simmered in a fragrant, spicy onion-tomato gravy. This easy recipe brings the bold, rustic flavors of a Punjabi dhaba into your kitchen—simple to prepare and ideal for weeknight dinners or special gatherings.
More mushroom ideas you might enjoy: Mushroom Omelette, Mushroom Fried Rice, Hungarian Mushroom Soup, and Roasted Mushroom Tapenade.
I first tasted mushroom masala at a small Punjabi dhaba while on a road trip. The rich, aromatic gravy and hot tandoori rotis left a lasting impression. I recreated the dish at home and refined the technique until the flavor matched that memory. Try this version for a comforting, restaurant-quality curry at home.
About Mushroom Masala
Mushroom Masala is a hearty North Indian curry featuring earthy mushrooms cooked in a spiced onion-tomato masala. The dish balances warm whole spices with ground spices, yogurt for a slight tang, and kasuri methi for a final aroma.
It’s quick enough for a weekday meal yet flavorful enough for guests. This recipe is naturally gluten-free and can be made vegan by swapping regular yogurt for a plant-based alternative.
Why You’ll Love This Recipe
Quick & Easy: Ready in about 30 minutes.
One-Pan Cooking: Less cleanup and concentrated flavors.
Flexible: Adjust the spice level or add vegetables like peas or corn.
Healthier than Takeout: Creamy texture without excess oil or cream; add cream if you prefer richer gravy.
Good for Meal Prep: Keeps well in the fridge for 3–4 days, or freeze for longer storage.
Ingredients
Mushrooms: Button mushrooms are used here, but cremini or portobello work too.
Whole spices: Cloves, black peppercorns, green cardamom, and black cardamom add depth.
Ground spices: Coriander powder, Kashmiri red chili powder, turmeric, garam masala, black pepper, and salt.
Other key ingredients: Oil, chopped onion, ginger-garlic paste, pureed tomatoes, plain yogurt (or vegan yogurt), green chilies, green bell pepper, lime juice, kasuri methi, and fresh cilantro.
How To Make Masala Mushroom
Heat 4 tablespoons oil in a pan over medium-high heat.
When the oil is hot, add 2–3 cloves, 5–6 black peppercorns, 2 green cardamoms, and 1 black cardamom. Fry briefly for 4–5 seconds until fragrant.
Add 1 cup chopped onions and sauté, stirring often, until they turn translucent—about 4–5 minutes.
Stir in 2 teaspoons ginger-garlic paste and cook until the onions are golden brown, 6–8 minutes.
Add 1 cup pureed tomatoes, 1/4 cup plain yogurt, and 2–3 slit green chilies. Cook for 2–3 minutes to combine.
Mix in 2 teaspoons coriander powder, 2 teaspoons Kashmiri red chili powder, 1/2 teaspoon turmeric, 1/2 teaspoon garam masala, 1/2 teaspoon black pepper powder, and 1/2 teaspoon salt. Cook until oil begins to separate from the masala.
Add 300 g mushrooms (coarsely chopped) and 1/2 green bell pepper, diced. Stir to coat the mushrooms in the masala.
Lower the heat to medium-low. Cover and simmer the curry for 18–20 minutes, stirring occasionally so the mushrooms cook evenly.
If the curry reduces too much while cooking, add a splash of water to reach your desired consistency. Once the mushrooms are tender, stir in 1 tablespoon lime juice and 1 tablespoon kasuri methi (dried fenugreek leaves).
Taste and adjust salt if necessary.
Garnish with 2 tablespoons chopped cilantro and serve hot.
Pro Tips
Don’t soak mushrooms under running water; they absorb moisture and can become soggy. Wipe or quickly rinse and pat dry instead.
For a thicker, smoother gravy, blend the onion-tomato mixture before adding the mushrooms.
If you want richer, creamier curry, stir in a little heavy cream or coconut cream at the end.
Serving Suggestions
Serve Mushroom Masala with Indian breads such as phulka, paratha, or naan. It also pairs well with steamed rice or fragrant jeera rice. Add a cooling raita and a simple salad to complete the meal.
Storage Suggestions
Store the curry in an airtight container in the refrigerator for 3–4 days. Reheat gently in a pan or microwave, adding a splash of hot water if the sauce has thickened. You can freeze the curry for up to a month—thaw and reheat before serving.
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Mushroom Masala Recipe
Ingredients
- 4 tablespoons oil
- 2–3 cloves
- 5–6 black peppercorns
- 2 green cardamoms
- 1 black cardamom
- 1 cup chopped onions
- 2 teaspoons ginger-garlic paste
- 1 cup pureed tomatoes
- 1/4 cup plain yogurt (or vegan yogurt)
- 2–3 green chilies, slit
- 2 teaspoons coriander powder
- 2 teaspoons Kashmiri red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon black pepper powder
- 1/2 teaspoon salt (or to taste)
- 300 grams mushrooms, thickly chopped
- 1/2 green bell pepper, diced
- 1 tablespoon lime juice
- 1 tablespoon kasuri methi
- 2 tablespoons chopped cilantro
Instructions
- Heat oil in a pan over medium-high heat.
- Add the whole spices and fry for 4–5 seconds until aromatic.
- Sauté onions until translucent, about 4–5 minutes.
- Stir in ginger-garlic paste and cook until onions turn golden, 6–8 minutes.
- Add tomato puree, yogurt, and green chilies; cook for 2–3 minutes.
- Add ground spices and salt; cook until the oil separates from the masala.
- Add mushrooms and bell pepper, mix well to coat with the masala.
- Reduce heat to medium-low, cover, and simmer for 18–20 minutes, stirring occasionally.
- If the curry becomes too dry, add a little water. Finish with lime juice and kasuri methi, then adjust salt to taste.
- Garnish with chopped cilantro and serve hot.