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–+ servings
White bowl filled with potato and mushroom curry
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Indian Mushroom Masala Curry Recipe

Make a delicious authentic mushroom masala curry recipe in under 30-minutes with this easy to follow recipe.
Course Side Dish
Cuisine Indian
Keyword Curry, Masala, Mushrooms
Prep Time 10 minutes
Cook Time 20 minutes
Servings 2
Calories 196kcal
Author Katie Hale

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.

Nutrition

Calories: 196kcal | Carbohydrates: 27.2g | Protein: 7.2g | Fat: 8.6g | Saturated Fat: 1.2g | Sodium: 3548mg | Fiber: 7.8g | Sugar: 9.3g