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Mushroom masala curry is a delicious versatile recipe packed with flavours. This is an easy-to-make, low-calorie curry that pairs best with any flatbread.
This mushroom masala curry is vegan, gluten-free, beginner-friendly recipe.
About Recipe
Mushroom masala is an everyday kind of curry that is very simple, quick and easy to make.
This mildly spiced curry is made with white button mushrooms in onion-tomato paste. You will need basic pantry staples to make this curry.
Though we are not going to add any cream still this curry gets a nice soft creamy texture due to the onions.
This is such a versatile curry that you can easily tweak it to customize it according to your preference.
At home, we make this curry for our weekly dinner menu and serve it along with chapati or phulka.
Many a time, just to oomph up the nutritional value I like to add green peas, and spinach which makes this curry very tasty.
This mushroom masala curry makes an incredibly comforting meal for a weeknight dinner.
All we need to do is make the onion paste, add spices and mushrooms and cook till done.
So to sum it up, this Mushroom Masala Curry is
- Vegan & Gluten-Free
- Incredibly Delicious
- Low In Calories
- Versatile Curry
- Easy-To-Make
Recipe Video
lngredients
Mushrooms – To make this curry, we will need 200 grams of button mushrooms. We need to wash mushrooms to get rid of dirt and chop them into bite-size pieces.
Vegetables – To make the base masala for this gravy, we will need onions that we will cook and blend into a paste. We will also need finely chopped tomatoes to make the curry.
Spices & Herbs – Spices enhance the taste of this mushroom masala, we will need ginger, garlic, and green chillies along with some powdered spices like coriander powder, gram masala powder, red chilli powder, and turmeric powder.
Seasonings – We will season this curry with salt.
Oil – We will require 4 tablespoons of oil to cook.
Variations
Instead of mushrooms, you can add other vegetables like green peas, green beans, carrots, potatoes, and babycorns or you can also add paneer or tofu.
To make it more rich and creamy, you can add a tablespoon of cashew paste or cream.
Serving Suggestions
This creamy mushroom masala is best served with chapati or tava paratha. It also tastes good with jeera rice or vegetable pulao (pilaf).
Storage Options
This curry stays good for 2-3 days in the refrigerator. Reheat before serving.
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Step-by-Step Mushroom Masala Curry With Pitcures
How to make Mushroom Masala Curry
- Wash and cut button mushrooms into bite-size pieces.
- Heat oil in a pan, add sliced onions.
- Saute onions for 3 minutes.
- Add ginger, garlic and green chillies.
- Saute onions till they are dark golden brown in colour. Make sure not to burn them.
- Keep the flame medium to high.
- This is how we want the onions to be. This will bring that nice brown colour to this curry.
- Transfer the onions into a plate and keep aside to cool down.
- Once cooled, transfer them into a blender and using half cup water blend the onions to a fine paste.
- Onion masala for mushroom curry is ready.
- Heat 2 tablespoons of oil. Add chopped tomatoes.
- Cook tomatoes till they soften. Slightly mash them using the back of the spatula.
- Add the onion paste and saute for 5-7 minutes till oil separates from the masala.
- Add coriander powder, garam masala powder, red chilli powder and turmeric powder.
- Add salt to taste.
- Mix spices with the masala and cook for another 2 minutes.
- Add the chopped mushrooms and mix.
- Add hot boiling water for the gravy.
- At first, add a little water as mushrooms tend to release their water.
- Later, add water as per the gravy you prefer. Cover & cook mushrooms till they soften.
- Lastly, garnish with fresh coriander leaves.
- Mushroom Masala is ready.
- Serve hot with roti, paratha or jeera rice.
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Recipe Card
Mushroom Masala Curry | Vegan Mushroom Curry Recipe
Ingredients
- 200 grams White Button Mushrooms
- 1 Tomato, finely chopped
- 2 Onions, sliced
- 4-5 cloves Garlic
- 1 inch Ginger
- 2 Green Chillies
- 1 tablespoon Coriander Powder
- 1 tablespoon Garam Masala Powder
- 1 teaspoon Red Chilli Powder
- 1/2 teaspoon Turmeric Powder
- Salt to taste
- 2 tablespoons Coriander Leaves, finely chopped
- 4 tablespoons Oil
- Hot boiling water for gravy
Instructions
- Wash and cut button mushrooms into bite-size pieces.
- Heat oil in a pan, add sliced onions. Saute onions for 3 minutes.
- Add ginger, garlic and green chillies.
- Cook onions till they are dark golden brown in colour. Make sure not to burn them. Keep the flame medium to high.
- Transfer the onions to a plate and keep aside to cool down.
- Once cooled, transfer them into a blender and using half cup water blend the onions to a fine paste.
- Onion masala for mushroom curry is ready.
- Heat 2 tablespoons of oil. Add chopped tomatoes.
- Cook tomatoes till they soften. Slightly mash them using the back side of the spatula.
- Add the onion paste and saute for 5-7 minutes oil separates from the masala.
- Add coriander powder, garam masala powder, red chilli powder and turmeric powder. Add salt to taste.
- Mix spices with the masala and cook for another 2 minutes.
- Add the chopped mushrooms and mix.
- Add hot boiling water for the gravy.
- At first, add little water as mushrooms tend to release their water.
- Later, add water as per the gravy you prefer. Cover & cook mushrooms till they soften.
- Lastly, garnish with fresh coriander leaves. Mushroom Masala is ready.
- Serve hot with roti, partha or jeera rice.
