A simple yet popular dish on every Indian restaurant menu is the mushroom masala. Lightly spiced in a creamy tomato-yogurt gravy in less than 20 minutes. It makes a perfect side dish or as 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 a big fan of mushrooms in our home and you can tell from the number of mushroom dishes 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 a very 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 very versatile as well; you can have it as a side dish along with other meat dishes or you can serve it as a main dish for a vegetarian menu.
- It can be eaten with any Indian bread such as chapati or naan as well as 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 too. 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 the purpose of simplicity I use curry powder. This is a very simple and easy spice mix found in most supermarkets these days. I make my own and you can find my curry powder recipe here.
- Garam masala - this is the Indian exotic spice blend that works well in many Indian dishes even some sweet dishes. You can make this at home and here's my recipe for you to try - Homemade Garam Masala Spice Mix.
- Tomato paste - You can use whole tomatoes but it makes the dish very saucy. Overcooking the dish can make the mushrooms very limp, so the paste works the best. You can of course still use fresh tomatoes just cook it down before you add the mushrooms
- Fresh herbs - Most Indians use cilantro and so do I. Having said that if you don't like or have cilantro please go ahead and use parsley.
Step by step instructions
- Wipe mushrooms with a damp cloth. You can chop the mushrooms or keep the small size ones whole as I have done here.
- Add 1 tablespoon 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 mins). 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.
- In the same saute pan, on medium-low heat, add the remaining oil, 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 ¼ to ½ cup water and bring to a boil.
- Adjust the consistency of gravy - adding a few tablespoons of water if necessary.
Pro tip - If serving it as a side dish or with chapati and naan, I like to keep it dry. But when serving over rice it is nice to have some gravy.
- Sprinkle with fresh herbs, cilantro, or parsley.
Frequently asked questions
This mushroom masala will keep in the refrigerator for about 4 to 5 days. You can even freeze it for up to a month.
Yes, you can omit or substitute the yogurt with coconut cream.
It is very important to buy mushrooms from a good source like a grocer or supermarket. Never buy from an amateur who may or may not know to identify mushrooms correctly.
It is also important to clean mushrooms thoroughly. The best way to clean mushrooms is a damp kitchen cloth or paper towel. Wipe them well and remove any dirt that may be stuck to them. Never soak mushrooms in water, they are like a sponge and can absorb water. If the mushrooms are really dirty you can rinse them in cold water just long enough to clean them.
Quick and Easy Indian Curry in 15 minutes or
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Baked Tandoori Fish in 15 minutes
Quick Prawn Rice aka Indian Prawn Pilau in 15 minutes or
Quick Indian Butter Chicken in Just 15 minutes and
Cilantro Lemon Chicken in just 15 minutes
I always serve them alongside my Indian meat dishes such as Tandoori chicken, lamb curry, beef curry, Chicken curry, meatball curry. You can also serve them alongside vegetable dishes such as my mixed bean sprouts, lentil curry, black bean curry, kidney beans curry
This curry would be great with any Indian bread, such as chapati or naan. Our family's favorite is garlic butter naan or vegetable pilaf. When I’m looking for a low-carb option, I eat cauliflower rice. The no-fuss cauliflower rice works great for me in place of steamed rice. My kids love the turmeric cauliflower rice or my mustard dill cauliflower rice.
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- 1 lb (450 g) Mushrooms 1 lbs
- 2 tablespoon Cooking oil canola, peanut
- ½ cup Onion Chopped (1small)
- 1 teaspoon Fresh Garlic minced (1 small)
- 1 teaspoon Fresh Ginger grated (¼ inch piece)
- 1 teaspoon Tomato paste
- 1 tablespoon Curry Powder up to 2 tbsp
- 2 tablespoon Yogurt (or coconut cream)
- 1 tablespoon Lemon juice
- ½ teaspoon Garam masala (optional)
- ½ cup Fresh herbs (cilantro or parsley)
- Wipe mushrooms with a damp cloth. You can chop the mushrooms or keep the small size ones whole as I have done here
- Add 1 tablespoon 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 mins). 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.
- In a saute pan on medium-low heat, add the remaining oil, saute onions, garlic, and ginger, until the onions are translucent; about 2 minutesPro 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 fragrantPro 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 ¼ to ½ cup water and bring to a boil.
- Adjust the consistency of gravy - adding a few tablespoons of water if necessary.Pro tip - if serving as a side dish or with chapati and naan like to keep it dry. But when serving over rice it is nice to have some gravy.
- Sprinkle with fresh herbs, cilantro, or parsley.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you