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    Whisk Affair » Recipes » Dal & Curries » Veg Curries » Mushroom Masala

    Published: Apr 11, 2019 | Last Updated On: May 17, 2020 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Mushroom Masala

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    Make Restaurant Style Mushroom Masala Curry at home using the basic ingredients. This Indian Curry will definitely win your heart and make you crave for more. Here is how to make Mushroom Masala Recipe at home. #Indian #Curry #Mushroom #Recipe

    Make Restaurant Style Mushroom Masala Curry at home using the basic ingredients. This Indian Curry will definitely win your heart and make you crave for more. Here is how to make it at home.

    Mushroom Masala Curry served in a bowl.

    Mushroom masala is a popular North Indian dish that you will find on every Indian restaurant’s menu.

    What if I tell you that you can make this delicious recipe at home? Yes, this is what is said.

    It is an easy-to-make, fuss-free recipe. I am sure all the ingredients that you will need for this recipe will be available in kitchen and you might be using them on a daily basis.

    Make sure you use fresh mushrooms to get the best flavor.

    This tomato-onion based gravy is mildly spicy and pairs well with paratha, tandoori roti, rice or any other Indian bread.

    You can make the gravy thick as per your liking. It can be made as a main dish for vegetarian lunch or dinner or as a side dish with non-vegetarian meal.

    How to make it?

    To make this curry, heat oil in a pan. Once the oil is hot, add cloves, black peppercorns, green cardamom and black cardamom in it and fry for a few seconds. 

    Once your kitchen fills with the aromas, add chopped onions and fry until they turn translucent. Now add ginger garlic paste and fry until onion turns golden brown. 

    Once onions brown, add grated tomatoes and tomato puree and cook for 2-3 minutes.

    Add coriander powder, red chilli powder, turmeric powder, garam masala powder, black pepper powder and salt and fry until oil starts to separate from the sides. 

    As your onion-tomato base is ready, add chopped mushroom and capsicum cubes and mix well.

    Cover the pan and cook the curry on low heat for 10-12 minutes. Stir once or twice in between. If the curry is too dry, add some water to it.

    Add lemon juice and mix well. Serve hot with any Indian bread.

    This masala gravy can be used to make many dishes. You can replace mushrooms with paneer, soya chunks, or kofta. 

    It has the perfect blend of spices that add the perfect amount of heat and make it a delicious dish. 

    Variations

    Baby Corn

    You can choose to add baby corn to make mushroom baby corn masala. It adds to the flavor and the dish becomes more flavorful.

    You can make it a dry dish as a starter or a gravy based side dish. To make a rich gravy, you can add cashew nut paste to it too.

    Matar

    Mushroom Matar is another North Indian delicacy that you will find on every restaurant’s menu.

    It is one of the famous and yummiest gravies that pairs well with rice, roti, paratha or butter naan.

    With winter peas in full swing, add some to this gravy.

    Paneer

    Paneer is a inseparable to Indian cuisine and you can literally add it to anything you make in the kitchen and this curry is an exception.

    Add a few paneer cubes to Mushroom Masala Curry to give a twist.

    Shahi

    To make a shahi or a rich version of mushroom masala, add some khoya along with tomatoes and make the gravy richer. You can also add some fresh cream once the curry is done. 

    A paste of cashew nuts, poppy seeds and almonds will also make the gravy richer.

    You might also like

    Punjabi Chole

    Paneer Butter Masala

    Dal Makhani

    Step by Step Recipe

    Heat oil in a pan.

    Oil heating in a pan.

    Once the oil is hot, add cloves, black peppercorns, green cardamom and black cardamom in it and fry for  a few seconds.

    Whole spices added in the pan.

    Add onion and fry until it turns translucent.

    Onion added in the pan.

    Add ginger garlic paste and fry until onion turns golden brown.

    Ginger garlic paste added in the pan.

     Now add tomato and tomato puree and cook for 2-3 minutes.

    Tomato and tomato puree added in the pan.

    Add coriander powder, red chilli powder, turmeric powder, garam masala powder, black pepper powder and salt and fry until oil starts to separate from the sides.

    Spice powders added in the pan.

    Add mushroom and capsicum and mix well.

    Mushroom and capsicum added in the pan.

    Cover the pan and cook the curry on low heat for 10-12 minutes.

    Pan covered.

    Stir once or twice in between. If the curry is too dry, add some water to it. Add lemon juice and mix well. Serve hot with any Indian bread.

    lemon juice added in ready mushroom masala.

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Make Restaurant Style Mushroom Masala Curry at home using the basic ingredients. This Indian Curry will definitely win your heart.

    Mushroom Masala Recipe

    Make Restaurant Style Mushroom Masala Curry at home using the basic ingredients. This Indian Curry will definitely win your heart.
    4.60 from 20 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 4 people
    Calories: 158kcal
    Author: Neha Mathur

    Ingredients 

    • 3 tablespoon Vegetable Oil
    • 2-3 Clove
    • 5-6 Black Peppercorns
    • 2 Green Cardamom
    • 1 Black Cardamom
    • 1 cup Onion (Chopped)
    • 2 teaspoon Ginger Garlic Paste
    • 1 cup Tomato (Grated)
    • ¼ cup Tomato Puree
    • 2 teaspoon Coriander Powder
    • 2 teaspoon Kashmiri Red Chilli Powder
    • 1 teaspoon Turmeric Powder
    • ½ teaspoon Garam Masala Powder
    • ½ teaspoon Black Pepper Powder
    • Salt to taste
    • 300 g Mushroom (Chopped)
    • 1 Capsicum (Cubed)
    • 1 tablespoon Lemon Juice
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    Instructions

    • Heat oil in a pan.
    • Once the oil is hot, add cloves, black peppercorns, green cardamom and black cardamom in it and fry for a few seconds.
    • Add onion and fry until it turns translucent.
    • Add ginger garlic paste and fry until onion turns golden brown.
    • Add tomato and tomato puree and cook for 2-3 minutes.
    • Add coriander powder, red chilli powder, turmeric powder, garam masala powder, black pepper powder and salt and fry until oil starts to separate from the sides.
    • Add mushroom and capsicum and mix well.
    • Cover the pan and cook the curry on low heat for 10-12 minutes.
    • Stir once or twice in between.
    • If the curry is too dry, add some water to it.
    • Add lemon juice and mix well.
    • Serve hot with any Indian bread.

    Notes

    You can add paneer, baby corn etc to this curry if you wish to.

    Nutrition

    Calories: 158kcal | Carbohydrates: 14g | Protein: 4g | Fat: 11g | Saturated Fat: 8g | Sodium: 37mg | Potassium: 584mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1745IU | Vitamin C: 52.7mg | Calcium: 28mg | Iron: 1.8mg
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    • Shahi Paneer Korma is a Mughlai-style paneer dish where paneer cubes are cooked in rich onion-based gravy. This Indian curry is rich and creamy and goes well with Indian bread (vegetarian, gluten-free).
      Mughlai Shahi Paneer Korma

    Reader Interactions

    Comments

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      Recipe Rating




    1. chicken curry recipe

      March 05, 2019 at 8:50 am

      5 stars
      Matar mushroom SUCH A Mouthwatering recipe, thank you for sharing in a perfect manner.

      Reply
      • Neha Mathur

        March 05, 2019 at 12:32 pm

        Thnx 🙂

        Reply
    2. Johnson

      December 14, 2019 at 3:33 am

      5 stars
      Nice recipe, going to try it with mattar and paneer added too.

      Reply
      • Neha Mathur

        December 15, 2019 at 11:29 am

        That will be great 🙂

        Reply
    3. Sajid

      May 04, 2020 at 2:32 pm

      You are great mam

      Reply
      • Neha Mathur

        May 06, 2020 at 3:53 am

        🙂

        Reply
    4. Manjari

      June 15, 2020 at 3:11 pm

      5 stars
      Its awesome.. I can’t tell you how much I loved it

      Reply
      • Neha Mathur

        June 16, 2020 at 1:32 am

        Happy to know!

        Reply
    5. Saskia

      July 01, 2021 at 4:02 pm

      Hi! Looks amazing, but I don’t have any black cardamom. Am I able to substitute for something else or even leave this out? Thanks so much!

      Reply
      • Neha Mathur

        July 03, 2021 at 3:41 am

        You can skip adding it.

        Reply
        • Saskia

          July 03, 2021 at 4:09 pm

          Awesome, thank you so much! Can’t wait to make and more importantly eat this!

          Reply
    6. Naga

      November 14, 2022 at 2:23 am

      5 stars
      came out with very good taste!.

      Had to add little over 1 cup water to cook

      Reply

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