Mushroom masala with step-by-step photos and a video recipe. Mushroom masala is a rich, thick and creamy mushroom curry made with white button mushrooms cooked in onion-tomato based gravy. A quick and easy restaurant-style dish that can be made easily at home. Perfect for busy weekends.
I love mushrooms; they have a delicate flavor and meaty texture. You can serve this creamy mushroom curry with Roti, Naan, or Jeera rice. It is a mildly spicy and flavorful dish from Indian cuisine.
Indian cuisine is famous for its vegetarian and non-vegetarian dishes. Here are some more vegetarian curries you might like Dhaba Style Paneer Masala, Restaurant-Style Dal Fry, and Shahi Paneer.
Table of Contents
About this recipe
In this recipe post, I am sharing how to make a restaurant-style Mushroom masala recipe. This is one of the easiest vegetarian curry recipes that I have shared on this website.
I have tried different recipes to make mushroom masala. But this recipe will give you the best mushroom curry.
To make this mushroom curry, start making the curry base with onion, ginger, and garlic, and spice it with basic Indian spices. Then add the tomato-cashew paste. It will give perfect creaminess to the curry then finish it with cream, and garam masala powder.
This mushroom masala curry has a rich, thick, and creamy texture similar to restaurant-style curries. It is so easy to prepare at home. You will love to make this dish again.
You may also like these other popular vegetarian curries from this website
Why You Need This Recipe
- Easy step-by-step instructions with a recipe video.
- This recipe is easy to customize. Check out the ingredient list below for alternative ingredients. You can add or skip the ingredients as per your taste.
- Make ahead recipe – You can cook it in advance. Store it in an airtight container in the refrigerator. Stays good for 2 days.
- Balanced flavor – This recipe is not too spicy like other Indian curries. The spiciness of the masala is perfectly balanced by the cashews and cream. This is the dish that your whole family can enjoy including the kids.
- Gluten-free
Ingredients and Substitutions
- Mushrooms – I have used white button mushrooms for this recipe. You can also use cremini mushrooms and shiitake mushrooms.
- Vegetables – Onion, ginger, garlic, and tomatoes. I have used red onions but you can substitute it with white onions too. Use fresh plum tomatoes, they make a great curry base. You can substitute fresh tomatoes with canned tomatoes.
- Whole spices – Cumin, cinnamon, green cardamom, and cloves. If you do not have all of these spices, add whatever you have on hand.
- Flavoring – turmeric powder, spicy red chili powder, Kashmiri red chili powder, coriander powder, cumin powder, and salt. I have used two different red chili powders. Kashmiri red chili powder gives a bright red color to the dish. And spicy red chili powder flavors the dish.
- Kasuri Methi – They are dried fenugreek leaves. It gives amazing flavor to the mushroom curry. You can purchase it online or in any Indian grocery store near you.
- Green Chilies – Skip if you do not prefer spicy foods or making them for kids.
- Cashews – This makes the curry thick and creamy. Do not skip it.
- Cream – This can be optional. I like to add it at the final stage of cooking. It gives a slight sweetness to the curry and makes it creamy. You can skip it. Do not make a huge difference in flavors.
- Oil– I have used sunflower oil for this recipe. You can use any neutral flavor cooking oil.
For the detailed list of ingredients & their measurements, please check out the recipe card below.
Tips to make the Best Mushroom Curry
- Clean the mushroom well. The mushroom needs to be cleaned well so there is no dirt or soil sticking to it. Gently rub the mushroom under running water to remove the soil sticking to it.
- Do not overcook the mushroom. Mushrooms cook quickly and if overcooked may become soggy.
- Be careful while adding water to the recipe. It is a semi-thick mushroom recipe and you have to use less water for cooking.
- If the gravy thickens after some time, add water to the gravy and reheat it.
Step by step instructions with photos
Preparations
- Clean the mushrooms – Put the mushrooms in a strainer or colander. Rinse them with running water by rubbing any soil or dirt off with your hands. Lay the mushrooms out on a clean kitchen towel and pat them dry. Trim off and discard any dry ends from the stems. Slice the mushrooms.
- Make a tomato-cashew paste – In a mixer/grinder jar, grind tomato and cashews to a fine paste. Do not add water while grinding it.
- Chop onion, ginger, and garlic. Keep it aside.
Making mushroom masala
- Heat a pan with 2 tsp of oil over medium-low heat.
- Add the whole spices and sauté for a few seconds until aromatic.
- Next, add onions and sauté until translucent.
- Add ginger and garlic and sauté until onions are golden.
- Add the spice powders and sauté for a minute. Be careful not to burn the spices.
- Now add mushroom and salt, and cook it for a minute.
- Add ¼ cup of water, and combine. Cover and cook for 2-3 minutes.
- Add the tomato-cashew paste, combine and cook until gravy comes to a boil.
- Cover and cook for 3-4 minutes. Taste and adjust the seasoning.
- Finally add cream, green chilies, garam masala, and Kasuri methi.
- Cover and cook it on low heat for 2 minutes.
- Restaurant-style mushroom masala is ready to serve.
FAQs
Yes, definitely they are. Mushrooms are a low-calorie food, packed with vitamins, minerals, and antioxidants. It lowers blood pressure and boosts the immune system.
Yes, you can. The cream is added in a small quantity. You can skip it. The curry gets its creaminess from cashews. The curry will be creamier without it too.
You can substitute cashews with almonds or melon seeds. If you are using almonds, soak them in water for 30 minutes. Peel off the skin and then use it.
Storage Suggestions
- Transfer the leftovers to an airtight container in the refrigerator. Stays good for 2 days. Reheat and serve.
Serving Suggestions
- Serve it with Roti/Naan or with Jeera rice, or steamed rice.
Variations that you can try
- Make Paneer Masala – Simply substitute mushroom with paneer. Add paneer while adding cream to the gravy. Delicious paneer masala is ready.
- Make it Vegan – Simply skip the addition of cream in the recipe.
- Add some green peas to make Mushroom Matar Masala.
If you make this recipe, please leave a comment and a starred review below.
And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, and YouTube!
Mushroom Masala (Mushroom Curry)
Equipment
- Deep bottom pan
Ingredients
- 200 grams white button mushrooms, sliced
- 4 tomatoes 350 grams
- 7 cashews
- 1 tsp cumin
- 1- inch cinnamon
- 2 green cardamoms (slightly open it before adding)
- 4 cloves
- 2 onions, finely chopped
- 2 tsp garlic, finely chopped
- 1 tsp ginger, finely chopped
- 1/2 tsp turmeric powder
- 1/2 tsp spicy red chili powder
- 1/2 tsp Kashmiri red chili powder optional
- 2 tsp coriander powder
- 1/2 tsp cumin powder
- Salt to taste
- 2 tsp cream optional
- 2 green chilies optional
Instructions
Preparations
- Clean the mushrooms – Put the mushrooms in a strainer or colander. Rinse them with running water by rubbing any soil or dirt off with your hands. Lay the mushrooms out on a clean kitchen towel and pat them dry. Trim off and discard any dry ends from the stems.
- Make a tomato-cashew paste – In a mixer/grinder jar, grind tomato and cashews to a fine paste. Do not add water while grinding it.
- Chop onion, ginger and garlic. Keep it aside.
Making mushroom masala
- Heat a pan with 2 tsp of oil over medium-low heat.
- Add the whole spices and sauté for a few seconds until aromatic.
- Next, add onions and sauté until translucent.
- Add ginger and garlic and sauté until onions are golden.
- Add the spice powders and sauté for a minute. Be careful not to burn the spices.
- Now add mushroom and salt, cook it for a minute.
- Add ¼ cup of water, combine. Cover and cook for 2 minutes.
- Add the tomato-cashew paste, combine and cook until gravy comes to a boil.
- Cover and cook for 3-4 minutes. Taste and adjust the seasoning.
- Finally add cream, green chilies, garam masala and kasuri methi.
- Cover and cook it on low heat for 2 minutes.
- Restaurant-style mushroom masala is ready to serve.
Video
Notes
- Clean the mushroom well. The mushroom needs to be cleaned well so there is no dirt or soil sticking to it.
- Do not overcook the mushroom. Mushrooms cook quickly and if overcooked may become soggy.
- Be careful while adding water to the recipe. It is a semi-thick mushroom recipe and you have to use less water for cooking.
- If the gravy thickens after some time, add little hot water to the gravy and reheat it.
Tried it. It tastes amazing.