Mushroom masala recipe | How to make restaurant style mushroom masala at home

Mushroom masala recipe with step by step photos and a video. This mushroom masala recipe is easy to make and tastes delicious.

Try this mushroom masala recipe, it tastes better than the mushroom gravy that you get in restaurants 🙂

What is the Mushroom Masala?

Mushroom masala is basically a mushroom gravy, that is rich, thick, creamy and mildly spicy. It tastes awesome and you can make it easily at home.

This mushroom gravy can be served with Roti/Naan(Indian Bread). Even you can serve it with veg fried rice too.

You might also like some popular Indian veg gravies from this website:

1. Kashmiri Dum Aloo
2. Paneer Masala
3. Mirchi ka Salan
4. Shahi Paneer 

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Mushroom masala recipe

Easy to make restaurant style mushroom masala at home.

Course Main

Cuisine Indian

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 4 people

Calories 105kcal

Author Preeti Nayak

Ingredients

• 200 gram Button Mushroom
• 3 Tomatoes
• 3 Green chilies
• 1/4 Cup Cashews
• 1 tsp Cumin seeds
• 2 tsp Coriander powder
• 1/4 tsp Turmeric powder
• Salt to taste
• 1 tsp Garam masala powder
• 1 tsp Kashmiri red chili powder
• 2 Onions chopped
• 2 tsp Ginger garlic paste
• 2 tsp Fresh Cream
• a few Coriander leaves

Instructions

Preparations to be done to make mushroom masala:

• Clean and chop the mushroom. Keep it aside.
• Grind tomato, cashews and green chili to a fine paste.
• Chop two onions and keep it aside.

How to make mushroom masala

• Heat 2 tsp oil in a pan over medium heat.
• Once the oil is heated, add mushrooms and stir-fry for 2 minutes.
• Now add salt and 1/4 cup water. Cook on low flame for 15 minutes till mushrooms are done.
• Take another pan. Heat 2 tsp oil and add cumin seeds.
• Once it splutters, add chopped onions. Saute until light brown
• When the onions are light brown add ginger garlic paste.
• Cook it until onions are golden brown. Then add little water.
• Add turmeric powder, Kashmiri red chili powder, and coriander powder. Mix everything well.
• Saute until oil released from it.
• Next add the paste of tomato, cashew, and green chili. Mix it well.
• Cook until oil is released from the gravy and it starts to leave the sides of the pan.
• Keep stirring in between so that the masala/paste should not get burnt.
• Once the masala starts to leave the sides of the pan, add the cooked mushrooms. Add water to adjust the consistency of the gravy.
• Taste the gravy and add salt if required.
• Add Garam masala powder, cream and coriander leaves. Cover and cook for 2 minutes.
• Mushroom masala is ready. Serve mushroom masala with Roti/Naan.

Video

Notes

1. Wash/Clean the mushrooms before chopping it.
2. Do not overcook the Mushroom.
3. Cook the cashew paste until it starts to leave the pan.
4. The gravy becomes thick after some time, add a little hot water and reheat the gravy.
5. Adjust the spice powder as per your taste.

How to make Mushroom Masala

Preparations:

1. Grind tomato, cashews and green chili to a fine paste. Soak cashews in normal water for 10 minutes before grinding. It helps the cashews to grind properly and you will get a smooth paste.
2. Chop two onions and keep it aside.

3. Clean and chop the mushroom. Keep it aside.

Making the mushroom masala:

1. Heat 2 tsp oil in a pan.
2. Once the oil is heated, add mushrooms and stir-fry for 2 minutes.
3. Now add salt and 1/4 cup water. Cook on low flame for 15 minutes till mushrooms are done.

4. Take another pan. Heat 2 tsp oil and add cumin seeds.
5. Once it splutters, add chopped onions. Saute till light brown.
6. When the onions are light brown add ginger garlic paste.

7. Cook it till onions are golden brown. Then add little water.
8. Add turmeric powder, Kashmiri red chili powder, and coriander powder. Mix everything well.
9. Saute till oil released from it.

10. Next add the paste of tomato, cashew, and green chili. Mix it well.
11. Cook till oil is released from the gravy and it starts to leave the sides of the pan.
12. Keep stirring in between so that the masala/paste should not get burnt.

13. Once the masala starts to leave the sides of the pan, add the cooked mushrooms. Add water to adjust the consistency of the gravy.
14. Taste the gravy and add salt if required.

15. Add Garam masala powder, cream and coriander leaves. Cover and cook for 2 minutes.
16. Mushroom masala is ready.

17. Serve mushroom masala with Roti/Naan (Indian Bread).

Cooking Tips:

1. While cleaning the mushroom clean it under slow running water or you can use a damp paper tissue to remove the dirt over it.
2. Also, you can sprinkle some all purpose flour over it and then rinse it under water. This also helps in cleaning the mushrooms.
3. I cut the mushroom in 4 parts but you can also slice it.
4. While cooking the mushrooms always keep an eye on it so that it should not get overcooked or else it will not taste good.
5. The water in which the mushrooms are cooked is full of flavors, so do not discard it. Use it while making the gravy.
6. While cooking the cashew paste, it will take around 15-20 minutes but cook it till it is completely cooked and is not sticking to the sides of the pan.
7. This mushroom gravy thickens further with the time.
8. If the gravy thickens after some time, add little hot water to the gravy and reheat it.
9. You can make the same gravy and instead of adding mushrooms, you can add paneer/cottage cheese or even you can add boiled vegetables. The gravy tastes awesome.

Please leave your valuable suggestions, feedback or any query related to the recipe in the comment box. If you make this recipe in any other way, do share your tips and suggestions to make it better. Till then enjoy your day………Happy Cooking 🙂