Mushroom Masala is a humble curry that is quite enjoyable with Indian bread and plain steamed rice. The earthy mushrooms, fresh tomatoes, potatoes, and aromatic spices work together quite well to make this dish sing in flavors. It is quite easy to prepare and gets whipped up in just 20 minutes.
Mushroom Masala Recipe
Whether it is the curry or the mushroom that draws you to this recipe, you will not be disappointed in the flavors. Being able to make this in a short time also makes it a great easy vegan or vegetarian meal to add to your menu.
If you need more vegan or vegetarian recipes, you might also like this classic Russian cabbage soup or these German potato dumplings. Both are great additions to your menu!
What is the Best Mushroom to Use?
You can truly use any mushroom you prefer, but this is typically made with a basic button mushroom. You can use baby Bella mushrooms, portabello mushrooms, cremini mushrooms, or even shitake if you wanted an earthier flavor.
What Type of Potatoes Should I Use?
This recipe is great with any potato. You can easily use red potatoes, fingerlings, Yukon gold, or even russet potatoes. The most important part is to cut them into small pieces that will cook easily in the curry.
What Peas Should I Use?
I find this is best made with frozen green peas or fresh sweet peas. You should never make this with mushy peas or canned green peas as they are just not going to have the right texture.
Can I Make This Less Spicy?
If you need a more mild version of this dish, you can definitely make it less spicy. The onion paste adds a lot of flavors, so using the green chiles is important. If you prefer it less spicy, use only one green chile in the mixture.
In the main curry, you can leave out the dry red chiles as well as part of the red chile powder to lighten up the heat in this recipe. It can also be served with a bit of sour cream or plain yogurt for those who want to adjust on their own at the table.
What Should I Serve With Mushroom Masala Curry?
This curry is best served with your favorite Indian rice, Basmati rice, Jasmine rice, or brown rice. You can serve this as a side to other foods or alone with roti or naan on the side.
You can also serve this alone, with potatoes, pasta, or over toasted bread for a totally different style of meal. It is a versatile meal that could be used for breakfast, lunch, dinner, or a hardy side dish.
What Can I Use In Place of Garlic Ginger Paste?
You can use ½ teaspoon of each minced garlic and minced ginger in this recipe in place of the paste. If you aren't sure where to find it in your grocery store, it's typically with the refrigerated produce department.
How to Clean Mushrooms
Mushrooms naturally absorb water, so dunking them in water is not a great way to clean your mushrooms. The best way to clean mushrooms to add to a recipe is to simply use a damp paper towel to wipe any excess dirt off the outside of each mushroom.
Ingredients
- Onions
- Tomatoes
- Green chiles
- Olive oil
- Dry red chiles
- Cumin seeds
- Potatoes
- Ginger garlic paste
- Mushroom
- Peas
- Turmeric powder
- Red chili powder
- Coriander powder
- Cumin powder
- Garam masala
- Salt
- Black pepper
- Water
Optional garnish: coriander leaves and fresh cream or plain yogurt
Handy Kitchen Tools
- Mortar and pestle or food processor
- Cutting board
- Knife
- Large skillet or wok
- Measuring cups and spoons
- Wooden spoon
Mushroom Masala Recipe
Using a mortar and pestle, combine the onion, tomatoes, and green chiles until they are mashed into a paste. This can also be done with a food processor. Set aside.
In a large skillet or wok, add the oil and heat over medium-high heat.
Add the cumin seeds and cook for 1 minute until they begin to pop and crackle.
Then add the dry red chili and bay leaf. Stir to heat through.
Add the potatoes to the skillet and saute for 2 to 3 minutes until just starting to soften and brown.
Next, add in the ginger-garlic paste, stir with the other ingredients, and saute for 1 minute.
Add the mushrooms and peas and continue cooking, stirring regularly, for 2 to 3 minutes.
Next, add the onion paste you made earlier, and stir into the mixture so it combines completely.
Add the turmeric powder, red chile powder, coriander powder, garam masala, salt, and black pepper and stir to combine well coating everything. Cook for 2 to 3 minutes.
Add the water to the pot and stir, then bring the mixture to a boil over medium heat. Turn off heat and serve or add cornstarch or additional water to adjust to the thickness you prefer.
Serve over rice or with roti and garnish with fresh coriander leaves and cream or yogurt.
Tips for Storing Leftover Mushroom Masala Gravy
This is best served within 2 to 3 days. Store in an airtight container in the refrigerator. It can be frozen in a freezer storage container for up to 3 months. Thaw overnight in the refrigerator and heat in the microwave or on the stovetop before serving.
More Indian Recipes
If you want to add more yummy Indian recipes to your menu, we have some great options below. Filled with delicious flavors and easy-to-follow directions, this list has some of my personal favorite recipes!
- Chicken Kofta Korma (Indian Meatballs in Creamy Sauce)
- Indian Carrot Dessert - Gajar Ka Hawla
- Chicken Biryani
- Homemade Naan Bread
- Baked Kurkuri Bhindi Spicy Crispy Okra Recipe
Indian Mushroom Masala Curry Recipe
Equipment
- Mortar and pestle
- Large deep skillet or wok
- Wooden spoon
Ingredients
Onion Paste
- 1 large red onion
- 1 large tomato
- 2 green chiles
Mushroom Curry
- 1 tbsp Olive oil
- 2 dry red chiles
- 1 bay leaf
- 1 tsp Cumin seeds
- ½ cup potatoes cubed
- 1 tsp ginger garlic paste
- 2 cups mushrooms diced
- ½ cup peas
- 1 tsp Turmeric powder
- 1 tbsp red chili powder
- 1 tbsp coriander powder
- ½ tbsp cumin powder
- 1 tsp Garam masala
- 1 tbsp salt more or less to taste
- ½ tsp black pepper
- ½ cup water
For Garnish
- 1 tbsp coriander leaves
- 4 tbsp heavy cream or plain yogurt
Instructions
- Using a mortar and pestle, combine the onion, tomatoes, and green chiles until they are mashed into a paste. This can also be done with a food processor. Set aside.
- In a large skillet or wok, add the oil and heat over medium-high heat.
- Add the cumin seeds and cook for 1 minute until they begin to pop and crackle.
- Then add the dry red chili and bay leaf. Stir to heat through.
- Add the potatoes to the skillet and saute for 2 to 3 minutes until just starting to soften and brown.
- Next, add in the ginger-garlic paste, stir with the other ingredients, and saute for 1 minute.
- Add the mushrooms and peas and continue cooking, stirring regularly, for 2 to 3 minutes.
- Next, add the onion paste you made earlier, and stir into the mixture so it combines completely.
- Add the turmeric powder, red chile powder, coriander powder, garam masala, salt, and black pepper and stir to combine well coating everything. Cook for 2 to 3 minutes.
- Add the water to the pot and stir, then bring the mixture to a boil over medium heat. Turn off heat and serve or add cornstarch or additional water to adjust to the thickness you prefer.
- Serve over rice or with roti and garnish with fresh coriander leaves and cream or yogurt.
Notes
- If you are having low-carb meals, then mushroom masala goes well with cauliflower rice.
To add richness and luxury to the dish, you can add cashew paste to the base gravy.
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