Mushroom Masala

Mushroom masala is a simple yet popular dish on every Indian restaurant’s menu. It is lightly spiced and cooked in a creamy tomato-yogurt gravy in less than 20 minutes. It makes a perfect side dish or a main course for a vegetarian feast.

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If you have been to an Indian restaurant, I bet you have eaten mushroom masala. We are big fans of mushrooms in our home, and you can tell from the number of mushroom dishes we have, from stuffed mushrooms to quiches.

Why make this dish?

• If you like simple and easy, this is for you. It’s packed with flavor and an impressive dish to serve guests or as a family meal.
• It takes only 20 minutes to prepare, and you don’t need a whole variety of Indian spices, just a good Indian curry powder and garam masala from the nearest supermarket.
• It’s also very versatile; you can serve it as a side dish along with other meat dishes or as a main dish for a vegetarian menu.
• It can be eaten with any Indian bread, such as chapati or naan, or over simple steamed white rice.

Ingredients and substitutes

•  Mushrooms – White button mushrooms are easily found and perfect for this dish. I have tried making this dish with other mushrooms, such as brown chestnut, champagne, crimini, and chanterelles. My favorite is to get a mix of mushrooms. However, I would not recommend mushrooms such as shitake, porcini, or oysters, as these have a very strong flavor unless you like these strong flavors when mixed with Indian spices.
• Curry powder – For simplicity, I use curry powder. This is a very simple and easy spice mix found in most supermarkets. I make my own, and you can find my curry powder recipe here. 
• Garam masala – This is an exotic Indian spice blend that works well in many Indian dishes, including some sweet dishes. You can make it at home, and here’s my recipe for Homemade Garam Masala Spice Mix.
• Tomato paste – You can use whole tomatoes, but they make the dish very saucy. Overcooking the dish can make the mushrooms very limp, so the paste works best. Of course, you can still use fresh tomatoes. Just cook them down before you add the mushrooms.
• Fresh herbs – Most Indians use cilantro, and so do I. However, if you don’t like or have cilantro, please go ahead and use parsley.

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Step-by-step: Mushroom Masala

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• Wipe mushrooms with a damp cloth. You can chop the mushrooms or keep the small-sized ones whole, as I have done here.
• Add 1 tbsp of oil to a saute pan and add mushrooms. Sprinkle some salt and cook mushrooms on medium-high until they release their juices and dry again (about 3 to 5 minutes). Remove from the pan and set aside.
  Pro tip – It is important to cook on medium-high so all the moisture evaporates. Otherwise, the mushroom will get soggy.

Saute

• In the same saute pan, on medium-low heat, add the remaining oil and saute onions, garlic, and ginger until the onions are translucent, about 2 minutes.
  Pro tip – Keep the heat on medium-low. Otherwise, the garlic and ginger can burn easily.
• Then, add the tomato paste and curry powder. Saute for another minute until fragrant.
  Pro tip – If necessary, add a few tablespoons of water to prevent the spices from burning.

• Add yogurt and the garam masala. Followed by the mushrooms and lemon juice. Season with salt and pepper.
  Pro tip – If the mushrooms are dry, you can add 1/4 to 1/2 cup water and bring to a boil.
• Adjust the gravy’s consistency- add a few tablespoons of water if necessary.
  Pro tip – I like to keep it dry when serving it as a side dish or with chapati and naan. But when serving it over rice, it is nice to have some gravy.
• Sprinkle with fresh herbs, cilantro, or parsley.
• Enjoy!

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