Restaurant Style Mushroom Masala Recipe | Kitchenstagram
Mushroom Masala is a comforting Indian curry that highlights the earthy goodness of mushrooms combined with a fragrant onion-tomato base and warming spices. The creamy, mildly tangy gravy balances the robust flavours beautifully, making it a dish that feels both homely and indulgent at the same time.
What makes this curry stand out is its versatility. It can be prepared quickly in under 30 minutes, whether you choose to make it in a stovetop pan or a pressure cooker, which makes it an excellent option for busy weeknights. Despite its simplicity, the dish never fails to impress when swerved at family gatherings or special dinners.
The star ingredient- mushrooms, brings a unique texture and umami depth to the curry. They soak up the spices, turning soft and juicy as the simmer in the flavourful gravy. While button mushrooms are the most common choice, you can also prepare this curry with cremini or oyster mushrooms for a slight variation in taste and bite.
Beyond taste, mushrooms bring a wealth of nutrition to the table. They’re naturally rich in protein, fiber and vitamin D, making them a valuable addition to vegetarian diets. With their meaty texture, they’re a fantastic alternative for anyone cutting back on meat but still craving satisfying flavours.
This dish pairs well wit almost everything- soft rotis, fluffy naans or plain steamed rice. For a more festive touch, try it with jeera rice, vegetable pulao or biriyani. It also goes surprisingly well with pav (soft bread rolls), making it a delightful fusion-style meal.
Why you’ll love this recipe?
Quick & Convenient: Whips up in just 20 minutes, making it a lifesaver for weeknight meals.
Diet-Friendly: Naturally gluten-free and easily made vegan with cashew paste instead of curd.
Versatile: Turn it into Mushroom Matar Masala with peas or Mushroom Palak Masala with spinach for extra variety.
Perfect Pairing: Goes wonderfully with Jeera Rice, chapati or roti- ideal as a cozy family dinner or a party dish.
Flexible Cooking Options: Can be prepared both on stovetop and in the instant pot with equal ease.
Reliable Favorite: Flavourful, wholesome and impressive enough for guests while still simple enough for everyday cooking.
How to clean mushrooms?
To clean mushrooms, skip rinsing them under water- these fungi absorb moisture easily and can become soggy. Instead, gently brush off any visible dirt using a dry paper towel or soft-bristled brush or with wheat flour, toss the mushrooms in wheat flour, pick each and gently rub it to remove any kind of dirt and dust. Most mushrooms sold in stores are cultivated in controlled environments, so they’re usually quite clean and only need light surface cleaning. If you must rinse them, do so briefly and dry immediately. Avoid soaking to preserve their firm texture and enhance their flavour during cooking.
Ingredients needed for Mushroom Masala:
Mushrooms: White Button, cremini, baby bella or even portobello mushrooms all work beautifully. Mix and match for depth of flavour. Slice them thin for quicker cooking or leave them chunky for a meatier bite.
Onion, Ginger & Garlic: A base of finely chopped onions combined with fresh ginger-garlic paste brings the signature Indian curry flavour. Homemade paste is best, but store-bought works in a pinch.
Curd: Curd adds rich, creamy, smooth consistency and burst of flavours to the gravy.
Tomatoes: Pick juicy, ripe tomatoes for natural sweetness and tang. Canned tomatoes can be swapped in for convenience without compromising taste.
Spices: A touch of turmeric, Kashmiri chili powder and coriander powder create warmth and colour, adjust the heat level as per your liking. Whole spices like bay leaf, green cardamom, clove and cinnamon adds a depth of flavour to the dish.
Oil: Any neutral oil can be used.
Cilantro: Freshly chopped leaves add brightness and a fresh finishing touch.
Serving Suggestions:
Pair Mushroom Masala with warm phulkas, butter naan or flaky lachha parathas for a hearty meal. I also goes wonderfully with plain basmati rice, lemon juice or vegetable pulao. To balance the richness, serve alongside raita, onion-tomato salad or a chilled yogurt dip.
Storage Tips:
Store your mushroom masala properly to keep its flavours intact. In the refrigerator, place it in a sealed container and i will remain good for up to 3 days. Warm it up gently on the stovetop or microwave before serving.
Ingredients
200 gm Button Mushroom
4 tbsp Oil
1 no. Bay Leaf
1 no. Green Cardamom
2 nos. Clove
1/2 inch Cinnamon, broken
2 nos. Onion, finely chopped
1 tbsp Green Chili, minced
1 tbsp Ginger-Garlic paste
1 tsp Turmeric powder
2 nos. Tomato, finely chopped
4 tbsp Curd
1 tsp Coriander powder
1 tsp Kashmiri Red Chili powder
Salt to taste
Handful Fresh coriander, chopped
Preparation
- Step 1: Toss the mushrooms in wheat flour, pick each and gently rub it to remove any kind of dirt and dust. Then slice them and set aside.
- Step 2: In a pan heat 1 tbsp Oil and add the sliced mushrooms and fry them until golden. Set aside.
- Step 3: In the same pan add 3 tbsp oil and add bay leaf, green cardamom, cloves and cinnamon, allow them to splutter.
- Step 4: Then add chopped onion and fry for 8-10 minutes or until golden brown.
- Step 5: Add minced green chili and sauté for few minutes. Then add ginger-garlic paste and sauté for 2-3 minutes.
- Step 6: Add turmeric powder and sauté for few minutes. Then add chopped tomato and cook until mushy.
- Step 7: In a bowl, combine curd, coriander powder and Kashmiri chili powder and add to the pan. Sauté for 3-4 minutes or until oil separates..
- Step 8: Add fried mushrooms, water and salt to taste, stir to combine. Cook on medium-low heat for 8-10 minutes. Then add fresh coriander and stir to combine. Turn off the heat.
- Step 9: Serve hot with rice, paratha or naan. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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- Step 7: To serve, in a glass add ice cubes, mango syrup, black salt, prepared masala, mix well. Then add ice cold water, mix well.