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Mushroom Masala Recipe
Mushroom Masala is a spicy gravy that tastes very good with roti, chapathi and rice. It is cooked with mushrooms in onion tomato base with some roasted spices. The gravy comes out rich, thick and flavorful. You can even pack it with chapathi for lunchbox. It pairs well with idli, dosa and idiyappam too if you like to try with breakfast.
Mushroom cooks very fast and takes in the masala very well. The ground masala paste gives nice thickness and the curry turns out tasty without too much effort. I feel it is one of the easiest curries you can try when you want something different from regular dal or sambar.
[feast_advanced_jump_to]About Mushroom Masala
Mushroom masala is a very common curry in many Indian homes and restaurants. The gravy is made with onion, tomato and a blend of roasted spices. This freshly ground masala gives depth and strong flavor which you don't get from readymade powders. Mushroom is added at the end so it stays soft but juicy, and not mushy.
The texture is medium thick, you can make it more dry or more saucy as per your choice. It has slight tang from tomato, sweetness from onion and heat from chili. This dish has roasted coconut with spices gives a nutty taste and nice aroma. The curry is not very heavy yet it feels rich and satisfying.
There are many different versions of mushroom curry. Some use cream or cashew paste for richness, some keep it very light without coconut. You can also mix in vegetables like peas, capsicum or even paneer along with mushroom. But this simple masala version is very homely and goes well with rice as well as roti.
I make this often on busy evenings because mushrooms need very less cooking time. The roasting and grinding part takes only few minutes but I feel that is what makes the curry stand out. It is filling, flavorful and everyone at home likes it.
Mushroom Masala Ingredients
- Mushroom - I have used fresh button mushrooms, cleaned and sliced. It cooks fast and takes masala flavor very nicely.
- Onion - I have used onion for sweetness and base of the curry. When sautéed well it gives nice body to gravy.
- Tomato - I used ripe tomato for tangy taste and also for color, it help balance the spice a bit.
- Spice powders - I have added red chili and garam masala powder, they give heat and aroma. You can also reduce or increase chili as per your own taste.
- Fresh coriander leaves - For garnish and little flavor at the end. You can skip if not available but it adds nice freshness.
- Coconut - I used fresh coconut roasted along with spices. This makes the gravy thick and little rich.
- Whole spices - I have used coriander seeds, fennel seeds, pepper, cinnamon, clove, cardamom and dry red chili. They are roasted and ground to paste. This adds strong aroma and gives restaurant type taste.
- Tempering items - I used oil, kalpasi, curry leaves and garlic for tempering. This adds good base flavor before onion and tomato. You can skip kalpasi if you don't have.
Why This Recipe Works
- This recipe uses freshly ground paste which gives more flavor than ready powders.
- Mushroom cooks fast so whole dish ready in less time.
- Gravy is spicy, tangy and creamy all together.
- It can be served with rice, chapathi, dosa or even idiyappam.
- You can also adjust spice level and consistency very easily.
How to make Mushroom Masala Step by Step
1.Take all(except coconut)the ingredients listed under 'to roast and grind' in a pan roast for few minutes until slightly golden then add coconut.
2.Fry till golden brown. Transfer this to a mixer jar, add little water and grind it to a fine paste. Set aside.
3.Heat oil add kalpasi, curry leaves, garlic and saute for few minutes. Then add onion and sauté till transparent then add tomatoes.
4.Saute till mushy, let the raw smell leaves. Now add the masala paste.
5.Cook for few minutes then add required salt. Cook in low flame until it comes like a thick mass.
6.Take clean mushroom, add red chili powder, garam masala powder mix well and add it, Mix well. Cook for few minutes, it will leave out water.
7.Now add little more water and cook till it becomes like a sauce.
Serve with rice / roti.
Expert Tips
- Cleaning mushroom - I usually wipe mushrooms with damp cloth, washing in water too much make it soggy.
- Roasting masala - I roast spices till golden then add coconut. This adds good flavor and thickness to curry.
- Adjusting consistency - You can add little more water for gravy or less water to make it semi dry. Both taste good.
- Spice level - I used medium spice. You can reduce red chilli or pepper if you want it mild.
- Adds ons - You can also add vegetables like capsicum, corn, baby corn to the the gravy.
Serving and Storage
Serve this with chapathi, roti, naan or rice. It also tastes good with dosa or idiyappam. Leftover can be kept in fridge for one day. Reheat with little water before serving as gravy become thick after cooling.
FAQS
1.Can I skip coconut?
Yes you can, but coconut give nice body to gravy. You can replace with little cashew paste.
2.Can I prepare masala in advance?
Yes you can roast and grind masala and keep in fridge for one day. Use when need.
3.Which mushroom is best?
I have used button mushroom, it is common and works well. Any fresh mushroom can be used.
4.Can I add vegetables also?
Yes you can add peas, capsicum or even paneer along with mushrooms.
5.Is this curry very spicy?
I used medium spice. You can adjust chilli powder and pepper as per your taste.
If you have any more questions about this Mushroom Masala Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
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📖 Recipe Card
Mushroom Masala Recipe
Ingredients
- 1 cup mushroom
- 1 medium sized big onion
- 2 medium sized tomato
- 1 teaspoon red chilli powder
- ½ teaspoon garam masala powder
- 1 tablespoon coriander leaves
- water as required
- salt to taste
To roast and grind:
- 1 heaped tablespoon coconut
- ½ tablespoon coriadner seeds
- 1 teaspoon fennel seeds
- ½ teaspoon pepper corns
- 2 nos red chillies
- ¼ inch cinnamon
- 1 no clove
- 1 no cardamom
To temper:
- 2 teaspoon oil
- ¼ teaspoon kalpasi
- 1 tablespoon garlic finely chopped
- few curry leaves
Instructions
- Take all(except coconut)the ingredients listed under 'to roast and grind' in a pan roast for few minutes until slightly golden then add coconut.
- Fry till golden brown. Transfer this to a mixer jar, add little water and grind it to a fine paste. Set aside.
- Heat oil add kalpasi, curry leaves, garlic and sauté for few minutes.
- hen add onion and sauté till transparent then add tomatoes.
- Sauté till mushy, let the raw smell leave. Now add the masala paste.
- Cook for few minutes then add required salt.
- Cook in low flame until it comes like a thick mass.
- Take clean mushroom, add red chili powder, garam masala powder mix well and add it. Mix well. Cook for few minutes, it will leave out water.
- Now add little more water and cook till it becomes like a sauce.
- Serve Mushroom Masala with rice / roti.
Notes
- Cleaning mushroom - I usually wipe mushrooms with damp cloth, washing in water too much make it soggy.
- Roasting masala - I roast spices till golden then add coconut. This adds good flavor and thickness to curry.
- Adjusting consistency - You can add little more water for gravy or less water to make it semi dry. Both taste good.
- Spice level - I used medium spice. You can reduce red chilli or pepper if you want it mild.
- Adds ons - You can also add vegetables like capsicum, corn, baby corn to the the gravy.
Nutrition
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