Mushroom Masala is a delectable Indian curry recipe where juicy succulent mushrooms are cooked in tomato based gravy seasoned with aromatic spices. This mushroom gravy goes well with hot chapatis, naan or steamed rice. It is such a quick, easy and flavour packed mushroom recipe that you would want to make it again & again.
It is a vegan recipe as no dairy is used in making it. To make this mushroom curry restaurant style, I have used cashews which gives its a smooth velvety texture. However if you wish you can also use some low fat cream or coconut milk instead of cashews.
This masala mushroom curry recipe is:
- Vegan (Dairy free)
- Gluten Free
- Prepared in less than 30 min!!
I have used button mushrooms in making this gravy as these are most commonly available in India. 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 as they tend to become soggy really soon, thus ruining their texture.
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, pasta, noodles, soups and casseroles etc. Because of their juicy texture they are often used as meat substitute too in many recipes.
If you are a mushroom lover like me, then you would also love Garlic Butter Mushrooms recipe (made in air fryer) which makes for a great snack or appetizer.
I have also shared a youtube video for this mushroom masala recipe. If you like it, don’t forget to like or subscribe 🙂
Watch here:
More vegetarian / vegan main course recipes you might like:
- Dal Palak (Spinach Lentil)
- Dal Fry (Yellow Lentil Curry)
- Shahi Paneer
- Paneer Bhurji (Scrambled Paneer)
List of Ingredients:
- Mushrooms- 200 grams
- Cooking Oil- 2 tsp
- Cumin seeds (Jeera)- 1 tsp
- Chopped Onion-1
- Ginger Paste- 1 tsp
- Crushed Garlic- 2 to 3 cloves
- Tomatoes- 2
- Salt- 1 tsp ( to taste)
- Red Chilli Powder- 1/2 tsp
- Turmeric (Haldi)- 1/2 tsp
- Coriander Powder (Dhaniya)-1/2 tsp
- Crushed Black Pepper- 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
- Chopped Coriander- For garnishing
Notes :
1. Clean the mushrooms well before washing.
2. I have used both red chilli powder and crushed black pepper in this mushroom recipe. You can adjust the spiciness as per your taste.
3. As this is vegan mushroom masala recipe, I have done the cooking in oil and used cashew cream to make the gravy creamy. If you don’t want to use cashews, you can use some low fat cream or coconut milk.
4. Variations : You can also add some peas, spinach or capsicum chunks in this recipe.
5. If you want to add protein in this mushroom curry, feel free to add some tofu or paneer cubes.
Directions:
Step 1:
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.
Step 2:
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.
Step 3:
Add ginger paste, crushed garlic to the above pan and sauté for a minute. Puree the tomatoes 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.
Step 4:
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.
Step 5:
Once the masala mix has started releasing the fat, add this cashew cream to it and mix well for 1-2 minutes.
Step 6:
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.
Step 7:
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.Â
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 (optional). Enjoy with chapatis, naan or a bowl of steamed rice.
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Looks very appetising – I will give it a go!
Thanks. Hope you will like it 🙂