Mushroom Masala Recipe: Mushroom Masala is a delectable Punjabi dish featuring tender button mushrooms cooked in a rich and aromatic onion-tomato gravy. This easy one-pot curry bursts with flavors, making it a perfect companion for rice or Indian flatbreads. Whether you’re a mushroom enthusiast or looking for a new vegetarian recipe, this dish promises to impress!
What Makes This Mushroom Masala Special?
This Mushroom Masala recipe stands out for its depth of flavor and simplicity. The caramelized onion paste forms the base of the gravy, while the addition of yogurt adds a creamy tanginess. Unlike many other curries, this recipe doesn’t use nuts, making it light yet incredibly flavorful. It’s a versatile dish that pairs beautifully with rice, roti, or naan.
Ingredients: Mushroom Masala Recipe
For the Curry Base:
- Mushrooms: 200–250 grams, cleaned and sliced
- Onion-Ginger-Garlic Paste: Made with ¾–1 cup onions, 1 tsp each of chopped ginger and garlic
- Tomato Puree: ½ cup fresh or packaged
- Fresh Yogurt: 4 tbsp, whisked
- Whole Spices: Cumin seeds, bay leaves, cardamom, cinnamon, cloves, mace
- Ground Spices: Turmeric, red chili powder, coriander powder, and garam masala
- Kasuri Methi: ½ tsp, crushed
- Fresh Coriander Leaves: For garnish
For Cooking:
- Oil: 3 tbsp
- Water: ¾ cup, adjust for consistency
- Salt: To taste
How to Make Mushroom Masala Recipe
- Preparation:
- Rinse and slice mushrooms. Prepare onion-ginger-garlic paste and tomato puree using a blender. Whisk yogurt until smooth.
- Sauté the Spices:
- Heat oil in a pan and add whole spices like cumin, bay leaves, and cardamom. Sauté until aromatic.
- Cook the Onion Paste:
- Add the prepared onion-ginger-garlic paste and sauté on medium heat until golden and caramelized.
- Add Tomato Puree and Spices:
- Stir in tomato puree, turmeric, red chili powder, and coriander powder. Sauté until oil begins to separate, indicating the masala is cooked.
- Cook Mushrooms:
- Add sliced mushrooms and mix well. Lower the heat and stir in whisked yogurt. Simmer for a few minutes.
- Add Water and Simmer:
- Pour in water to achieve the desired consistency. Cover and simmer for 18–20 minutes until the mushrooms are tender and the gravy thickens slightly.
- Final Touches:
- Add garam masala and crushed kasuri methi for a burst of flavor. Garnish with fresh coriander leaves and serve warm.
Serving Suggestions: Mushroom Masala Recipe
Mushroom Masala pairs perfectly with:
- Rice Options: Steamed rice, jeera rice, or pulao
- Flatbreads: Roti, naan, paratha, or dinner rolls
- Side for Biryani: Works as a delightful side dish for biryanis
Storage Tips
- Refrigerate leftovers in an airtight container for 1–2 days.
- Reheat in a pan, adding a splash of water if the gravy thickens.
FAQs about Mushroom Masala Recipe
Can I make this recipe vegan?
Yes, you can replace yogurt with cashew cream or coconut milk for a vegan-friendly version.
Can I use other types of mushrooms?
Absolutely! Cremini or portobello mushrooms can be used, but ensure they’re fresh for the best flavor.
How can I make the gravy richer?
Add 1–2 tablespoons of heavy cream or cashew paste at the end for a creamier texture.
Can I skip the kasuri methi?
While kasuri methi adds a unique flavor, you can omit it if unavailable. A small pinch of fenugreek powder can work as a substitute.
Is it okay to freeze Mushroom Masala?
Yes, you can freeze the curry for up to a month. Thaw and reheat it gently, adding water if needed to adjust the consistency.
Savor the rich flavors of this Mushroom Masala, a comforting dish that’s easy to prepare and perfect for any meal. Give it a try and make your meals extra special!