Mushroom Masala Recipe
Mushroom Masala is a North Indian style mushroom curry where mushrooms are cooked in a spicy onion-tomato gravy. Make it at home using my easy recipe.
Here are some more mushroom recipes that you may like: Mushroom Omelette, Mushroom Fried Rice, Hungarian Mushroom Soup, and Roasted Mushroom Tapenade.
I still remember the first time I tried mushroom masala—it was at a small Punjabi dhaba during a road trip. The rich, spicy, and aromatic gravy paired with hot tandoori rotis was unforgettable.
I tried the recipe as soon as we came home, and although it wasn’t the best at first, I perfected my own version over time. Now, it turns out just as flavorful as the one we had at the Dhaba. Do try this recipe.
About Mushroom Masala
Mushroom Masala is a rich and flavorful North Indian style curry made with earthy mushrooms simmered in a spiced onion-tomato-based masala gravy.
This dish is perfect for weeknight dinners yet rich enough to be served at gatherings and parties.
Why You’ll Love This Recipe
Easy & Quick: Ready in under 30 minutes.
One-Pot Dish: Less mess, more flavor.
Customizable: Adjust the spice level or add other veggies like peas or corn.
Better than a Restaurant: Rich, creamy texture without excess oil or cream.
Perfect for Meal Prep: Stores well for 3–4 days.
Naturally gluten-free and can be easily made vegan by replacing dairy yogurt with vegan yogurt.
Ingredients
Mushrooms – They are the star ingredients of this recipe. I used button mushrooms, but you can also use cremini or portobello.
Whole Spices like cloves (laung), black peppercorns (kali mirch), green cardamoms (hari elaichi), and black cardamom (badi elaichi) give this mushroom masala curry a lovely flavor.
Spice Powder – You will need some basic Indian spices like coriander powder, Kashmiri red chili powder, turmeric powder, garam masala powder, black pepper powder, and salt.
Others – You will also need oil, onion, ginger garlic paste, tomatoes, plain yogurt (dahi, curd), green chilies, green bell pepper (capsicum), lime juice, kasuri methi, and cilantro (fresh coriander leaves) to make this mushroom masala recipe.
How To Make Masala Mushroom
Heat 4 tablespoon oil in a pan over medium-high heat.
Once the oil is hot, add 2-3 cloves, 5-6 black peppercorns, 2 green cardamoms, and 1 black cardamom to it and fry for 4-5 seconds.
Add 1 cup chopped onions and cook until they turn translucent (4-5 minutes), stirring frequently.
Add 2 teaspoon ginger garlic paste and cook until the onions turn golden brown (6-8 minutes).
Add 1 cup pureed tomato, ¼ cup plain yogurt, and 2 -3 green chilies (slit in half) and cook for 2-3 minutes.
Add 2 teaspoon coriander powder, 2 teaspoon Kashmiri red chilli powder, ½ teaspoon turmeric powder, ½ teaspoon garam masala powder, ½ teaspoon black pepper powder, and ½ teaspoon salt, and cook until the oil starts to separate from the sides.
Add the 300 g mushrooms (thickly chopped) and ½ green bell pepper (cut into small cubes) and mix well.
Reduce the heat to medium-low.
Cover the pan and cook the curry for 18-20 minutes, stirring occasionally.
If the curry gets dry while cooking, then add some water to it.
Add 1 tablespoon lime juice and 1 tablespoon kauri methi and mix well.
Check for salt and add more if needed.
Garnish with 2 tablespoon chopped cilantro and serve hot.
Pro Tips By Neha
Avoid washing mushrooms under running water for too long—they absorb water and turn soggy.
If you prefer a thicker gravy, blend the onion-tomato masala before adding mushrooms.
Add some heavy cream at the end of cooking for a richer and creamier curry.
Serving Suggestions
Serve this delicious mushroom curry with Indian bread such as phulka, paratha, naan, etc.
You can also serve it with steamed rice or jeera rice.
Serve a raita and salad on the side for a complete meal.
Storage Suggestions
Mushroom Masala Curry can be stored in an airtight container in the refrigerator for 3-4 days. Reheat in a pan or microwave until nicely hot before serving. Add some hot water when reheating if the curry has thickened after refrigeration.
You can also freeze it for upto a month. Thaw, reheat, and serve.
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Mushroom Masala Recipe
Ingredients
- 4 tablespoons oil
- 2-3 cloves (laung)
- 5-6 black peppercorns (kali mirch)
- 2 green cardamoms (hari elaichi)
- 1 black cardamom (badi elaichi)
- 1 cup chopped onions
- 2 teaspoons ginger garlic paste
- 1 cup pureed tomatoes
- ¼ cup plain yogurt (dahi, curd)
- 2-3 green chilies (slit in half)
- 2 teaspoons coriander powder
- 2 teaspoons Kashmiri red chili powder
- ½ teaspoon turmeric powder
- ½ teaspoon garam masala powder
- ½ teaspoon black pepper powder
- ½ teaspoon salt (or to taste)
- 300 grams mushrooms (thickly chopped)
- ½ green bell pepper (capsicum) (cut into small cubes)
- 1 tablespoon lime juice
- 1 tablespoon Kasuri methi
- 2 tablespoons chopped cilantro (fresh coriander leaves)
Instructions
- Heat oil in a pan over medium-high heat.
- Once the oil is hot, add cloves, black peppercorns, green cardamoms, and black cardamom to it and fry for 4-5 seconds.
- Add onions and cook until they turn translucent (4-5 minutes), stirring frequently.
- Add ginger garlic paste and cook until the onions turn golden brown (6-8 minutes).
- Add tomato, yogurt, and green chilies and cook for 2-3 minutes.
- Add coriander powder, Kashmiri red chilli powder, turmeric powder, garam masala powder, black pepper powder, and salt, and cook until the oil starts to separate from the sides.
- Add the mushrooms and bell pepper (cut into small cubes) and mix well.
- Reduce the heat to medium-low.
- Cover the pan and cook the curry for 18-20 minutes, stirring occasionally.
- If the curry gets dry while cooking, then add some water to it.
- Add lime juice and kauri methi and mix well.
- Check for salt and add more if needed.
- Garnish with chopped cilantro and serve hot.
My family just loved this recipe, and I make it several times while hosting at home.