Easy Indian Mushroom Curry Recipe (Mushroom Masala)

Easy-to-make, step-by-step Indian Mushroom Curry Recipe or Mushroom Masala for both beginners and seasoned cooks, offering a delightful combination of earthy mushrooms cooked in onion, garlic, tomato, aromatic spices, and curd (yogurt).

 

Why This Indian Mushroom Curry Recipe?

The popularity of Indian food has risen tremendously over the last few decades because of its flavor infusion, spices, and nutritiousness. This is one such easy recipe that once you try it, will become your go-to version.

Perfect for weekdays or any day where you have 15-20 minutes to make a yummy meal.

It’s packed with nutrients, flavors, and even freezer-friendly + easier meal prep too.

Also, popularly known as ‘Mushroom Masala’ or ‘Khumb Masala’ (the traditional name of mushrooms) in India.

We have combined it with fresh peas for a sweeter flavor and texture along with earthy mushrooms and it makes it filling too.

Mushrooms are the star of this dish, whether you choose button mushrooms, cremini, or shiitake, their ability to absorb the rich spices makes them the perfect canvas for this Indian delight.

Mushrooms not only add a meaty quality to the curry but also contribute essential nutrients, making it a wholesome and satisfying meal.

Indian Mushroom Masala Curry Ingredients:

The beauty of this recipe lies in its simplicity and readily available ingredients. Here’s a quick overview of what you’ll need:

• Mushrooms, cleaned and sliced
• Peas, can be fresh or frozen
• Yogurt (curd)
• Onion, finely chopped
• Tomatoes, pureed
• Garlic, minced
• Ginger, grated
• Mustard Oil (kachi ghani tel), can use any light or olive oil too
• Fresh coriander leaves for garnish
• Water, if need be for a thinner curry

Spices:

• Cumin seeds
• Turmeric powder
• Coriander powder
• Cumin powder
• Red chili powder (adjust to taste)
• Garam masala OR Meat Masala (whichever is available)
• Salt to taste

How to Make Mushroom Masala:

We start by heating the mustard oil (if using) to the smoking point and then turning it off to cool down.

Gather all the ingredients close by, clean, chop, and get everything near the cooking range.

Heat the pan with oil and add onion, ginger – and garlic.

Saute for 2 minutes.

Add peas and saute for 2-3 minutes.

Now add mushrooms and saute till they are slightly cooked and brown.

Add the spices and saute again.

Add tomatoes, and yogurt and cook everything together.

If you want to make it a thin consistency curry, add 1/2 cup water.

Cook everything together for 5 more minutes and then turn off the heat.

Transfer to a serving bowl and garnish with freshly chopped cilantro.

Serve with a choice of sides.

Tips for Mushroom Masala or Indian Mushroom Curry:

Water:

If you noticed, we are not using much water or added water in this recipe as mushrooms in their inherent moisture begin to release, blending seamlessly with the spice blend.

This cooking process not only tenderizes the mushrooms but also allows them to absorb the rich flavors of the curry.

Patience is key here – a slow and steady cook ensures that every bite is infused with the essence of the spices.

Spices:

Since mushrooms are already rich in earthy flavors, we do not need to use many spices to bring out the flavor.

If you do not have regular Indian masala then you can even add any ‘Indian meat flavor seasoning’ or just garam masala (which is a mix of many Indian spices).

 

Yogurt/Curd:

This is a game-changer in the flavor combination here. When added adds a very creamy texture to the dish and helps uplift the taste.

But incase, you donot have yogurt, you can even add thick buttermilk with tsp of sugar or skip and use tomatoes.

Mushroom Masala Pairing & Storage:

So go ahead and try this Indian Mushroom Curry soon and delight your loved ones with another popular Indian dish.

You can pair it with rice, quinoa, Indian bread, dinner rolls, noodles, etc.

It can be served as an entree or as a side for any Indian-inspired meal.

Once made, it can stored in air-tight boxes and kept in the fridge for upto 2-3 days or you can freeze it for a week.

You can meal prep by chopping the mushrooms and storing in a ziploc in the fridge and keeping other veggies chopped in another ziploc. 

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Tried Our Recipe – AWESOME!!!

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