Mushroom Masala Curry | Indian Mushroom Gravy

Mushroom Masala is a delectable Indian curry recipe with succulent earthy mushrooms cooked in creamy tomato based sauce seasoned with aromatic spices. It can be paired with flatbreads like paratha, naan or even steamed rice for a filling wholesome meal. 

With this easy, quick masala mushroom recipe, you can effortlessly make restaurant style cream velvety gravy at home. Apart from mushrooms, you can also add other veggies like peas (matar), onion, shallots, capsicum, coloured bell peppers or spinach etc to it.

Mushroom Gravy Ingredients:

Mushrooms: You can use white button mushrooms, portobello 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 mushroom rice, risotto, mushroom pasta, noodles, soup or appetisers like garlic mushrooms or stuffed mushrooms 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.

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 graavy 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.

Youtube Video:

I have also shared a youtube video for this Indian mushroom curry recipe. If you like it, don’t forget to like or subscribe 🙂

• Prep Time: 10 minutes
• Cook Time: 20 minutes

Ingredients:

• Mushrooms – 200 g (7 oz.)
• Oil / Ghee – 2 tsp
• Cumin seeds / Jeera – 1 tsp
• Ginger Paste – 1 tsp
• Garlic Cloves (minced) – 2 to 3
• Onion (finely chopped) – 1 medium
• Tomatoes – 2 medium
• Salt – 1 tsp (to taste)
• Red Chilli Powder – 1/2 tsp (to taste)
• Turmeric / Haldi – 1/2 tsp
• Coriander Powder / Dhaniya – 1/2 tsp
• Black Pepper (crushed)- 1/4 tsp
• Cashews – 1/4 cup
• Water – 1 cup
• Garam Masala – 1/3 tsp
• Kasuri Methi / Dried fenugreek leaves – 1 tsp
• Coriander / Cilantro (chopped)- For garnishing

(Note: Coconut milk or fresh cream can also be used in this recipe but they are optional)

Directions:

Step 1:

Rinse the mushrooms while scrubbing to get rid of any dirt. Spread them on a kitchen towel and pat dry. Slice them to get medium thick slices. Keep aside.

Step 2:

Heat oil or ghee in a pan. Add cumin (jeera) and sauté for 15-20 sec. Add onions and cook them till they turn pink in colour.

Step 3:

Add ginger, garlic and sauté for 1 min. Puree the tomatoes in a blending jar and add them along with salt, red chilli powder, turmeric, coriander powder & black pepper. Cook on medium-low flame till the masala starts releasing the fat and becomes slightly glossy. Keep stirring in between. In the mean time, let’s proceed to next step.

Step 4:

Soak cashews in hot water for 10-15 min. Discard the water in which they were soaked and transfer to a blending jar along with 1/3 cup water. Blend well to get cream like consistency.

Step 5:

Once the masala mix starts releasing the fat, add this cashew cream to it and mix well for 1-2 min.

Step 6:

Add sliced mushrooms & mix gently. Let them cook in it for 1-2 min on low flame. Add 1/4 cup water and cover the pan with a lid. Simmer for 5-6 min.

Step 7:

Open the lid. Add 1/4 cup to 1/3 cup water more, depending on how thick or thin you want the gravy. Mix gently and let the mushrooms simmer for another 5-6 min in open pan. The gravy will eventually thicken up and gain cream like consistency.

Step 8:

Turn off the heat. Add garam masala and kasuri methi. To make it creamier, you can add 1/4 cup coconut milk or fresh cream. Mix gently. Taste and adjust salt or seasoning as per your liking.

Transfer mushroom curry to a serving bowl. Garnish with coriander or cilantro. Enjoy with paratha, naan or steamed rice.

Tips:

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.

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(6 votes, average: 4.83 out of 5)

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