Mushroom Masala is a delectable Indian curry recipe where succulent mushrooms are cooked in creamy tomato based sauce seasoned with aromatic spices. This mushroom gravy goes well with paratha, naan or steamed rice.
This masala mushroom recipe is easy, quick to make and you will get restaurant style creamy velvety gravy. You can even make its own variation by adding peas (matar), onion or capsicum (bell peppers) along with mushrooms. It is :
- Gluten Free
- Easy to make
- Gets ready in just 30 min!!
Mushroom Gravy Ingredients:
Mushrooms: You can use white button mushrooms, portbello or shiitake mushrooms as per your liking. I have used button mushrooms here as they are easily available where I live.
Mushrooms are low in calories and loaded with lots of vitamins & antioxidant. I love the versatile ways these can be used in various recipes like curries, risotto, pasta, noodles, soups and casseroles etc. Because of their juicy texture they are often used as meat substitute too in many recipes.
Before using mushrooms make sure to wash them well under running water to get rid of all the dust or soil particles. Never leave the mushrooms in water for long as they tend to become soggy really soon, thus ruining the texture.
Onion and Tomatoes: The base of the gravy is made with garlic, onion and tomatoes. Always go with ripe red tomatoes for making curries to get maximum flavour and colour.
Spices: Spices like garam masala, coriander powder, turmeric powder, black pepper, red chilli powder add so much flavour and aroma to the gravy. If you like less spicy food, you can reduce the quantity of red chilli powder and adjust it later after tasting.
Cooking Oil: You can use any cooking oil of your choice like sunflower, olive or avocado oil.
Is this mushroom gravy vegan?
Yes, it is completely vegan. Instead of heavy cream I have used cashew cream, which is made by blending soaked cashews with water. It makes the gravy thick as well as imparts richness to it. If you want to make it nut free, you can replace it with coconut milk.
Masala Mushroom Variations:
Mushroom Mutter Masala: Mutter or peas goes very well with mushrooms in this recipe. You can add around 1/2 to 3/4 cup frozen or fresh peas in the curry.
Capsicum Mushroom Curry: You will find this variations in many restaurant’s menu. Capsicum, also known as bell peppers, add crunchy texture to mushroom curry. Cut them into cubes and sauté before adding in gravy.
Onion Mushroom Gravy: Mushrooms and onion compliment each other’s taste. You can add sautéed shallots or cubed onion in mushroom gravy for added texture and taste.
This creamy vegan masala curry tastes so good that it can be used in other recipes too. Instead of mushrooms, sometimes I add paneer or tofu cubes to it to make paneer masala or tofu masala.
I have also shared a youtube video for this Indian mushroom curry recipe. If you like it, don’t forget to like or subscribe 🙂
More vegetarian or vegan main course recipes you might like:
- Aloo Gobi
- Dal Palak (Spinach Lentil)
- Dal Fry (Yellow Lentil Curry)
- Shahi Paneer
- Chana Masala (Indian Chickpea Curry)
- Mushrooms- 200 grams (7 oz.)
- Cooking Oil- 2 tsp
- Cumin seeds (Jeera)- 1 tsp
- Medium Onion (chopped)-1
- Ginger Paste- 1 tsp
- Garlic Cloves (minced)- 2 to 3
- Medium Tomatoes- 2
- Salt- 1 tsp ( to taste)
- Red Chilli Powder- 1/2 tsp (to taste)
- Turmeric (Haldi)- 1/2 tsp
- Coriander Powder- 1/2 tsp
- Black Pepper (crushed)- 1/4 tsp
- Cashews-1/4 cup
- Hot Water-1/3 cup
- Water-1 cup
- Garam Masala-1/3 tsp
- Kasuri Methi (Dried fenugreek leaves)-1 tsp (optional)
- Chopped Coriander- For garnishing
Wash & scrubs the mushrooms in a water bowl. Transfer them on a kitchen towel and scrub once again to get rid of dirt or dust. Chop off the mushrooms into slices. Keep these aside.
Heat oil in a pan. Add cumin (jeera) and sauté them for 15-20 seconds. Add chopped onions and cook them till they turn pink in colour.
Add ginger paste, crushed garlic to the above pan and sauté for a minute. Puree the tomatoes in a blending jar and add them along with salt, red chilli powder, turmeric (haldi), coriander powder (dhaniya) and crushed black pepper. Let this masala mix cook on medium low flame till it starts releasing the oil on sides of pan. In the mean time, let’s proceed to next step.
Soak cashews in hot water for 10-15 minutes. Discard the water in which they were soaked and transfer to a blending jar. Add 1/3 cup water to it and blend well to get cream like consistency.
Once the masala mix has started releasing the fat, add this cashew cream to it and mix well for 1-2 minutes.
Add sliced mushrooms, mix gently and let the mushrooms saute in this mix for 1-2 minutes on low flame. Add 1/4 cup water and cover the pan with a lid. Let the mushrooms cook for 5-6 minutes.
After 6-7 minutes, open the lid & you will notice how mushrooms have released their moisture in pan. Add 1/4 cup to 1/3 cup water more, depending on how thick or thin you want the gravy.
Mix gently (in order to not break the mushroom pieces) and let the mushrooms cook for another 5-6 minutes in open pan on low flame. The gravy will eventually thicken up and gain cream like consistency.
Switch off the gas, add some garam masala and kasuri methi to it. Mix gently & transfer this hot piping mushroom curry in a serving bowl. Garnish with some fresh coriander leaves or cilantro. Enjoy with chapatis, naan or a bowl of steamed rice.
1. Both garam masala and ‘kasuri methi’ are aromatics and therefore added towards the end of recipe. If you don’t have kasuri methi, you can skip adding it.
2. After adding mushrooms to gravy, be gentle while mixing to avoid breaking them.
3. You can easily store leftover mushroom masala in an airtight container for 1-2 days in fridge. As gravy tends to thicken with time, add some water before reheating. You can reheat it in a pan on stovetop or in microwave.
If you are a mushroom lover like me, then do check out other mushroom recipes too :
- Mushroom Rice
- Stuffed Mushrooms
- Cream of Mushroom Soup
- Garlic Mushrooms (in air fryer)
- Béchamel Sauce Pasta with Mushrooms
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