Mushroom Masala Recipe

5 from 1 vote

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.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Indian

Diet: Gluten Free, Vegetarian

Servings: people

Author: Neha Mathur

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)

US Customary - Metric

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.

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Nutrition