Mushroom Masala

Poonam Bachhav
Poonam Bachhav|
Last updated on Jan 18th
Mushroom Masala is a mildly spiced button mushroom curry which is an onion-tomato based gravy with a very simple and easy to follow recipe . I have also used capsicum also which complements the button mushrooms well. Adding some fresh cream makes the gravy creamy and rich.
  • Prep Time5Minutes
  • Cooking Time20Minutes
  • Serves2people

Recipe Ingredients

  • 200- 250 grams of Button Mushrooms
  • 1 large sized Green Bell Pepper
  • 1 large sized onion
  • 1 large sized tomato
  • 2-3 Garlic pods
  • 1/2 inch piece Ginger
  • 2 green chilies
  • 2-3 tbsp fresh Cream
  • 2 tbsp Oil
  • 1/4 tsp cumin seeds
  • 1/4 tsp Turmeric powder
  • 2 tsp Red Chilli powder
  • 1 tsp garam masala
  • 1/2 tsp crushed Kasuri Methi / dried Fenu greek leaves
  • Fresh Coriander leaves to garnish
  • Salt to taste

Recipe Preparation

  1. Wash the white button mushrooms under running water and pat it dry on a kitchen towel. Remove a bit of the base stock with a knife, then slice them and keep aside.
  2. Take the ginger, garlic and green chillies in a grinder jar and make a coarse paste. Similarly roughly chop the tomato and onion and grind to form a fine paste.
  3. In a pan, heat up oil on a medium heat and add the cumin seeds. Once they splutter add the green chilli, ginger and garlic paste. Saute for a while and add the onion-tomato paste .
  4. Saute this paste very well till the raw smell disappears. Now add in the turmeric powder, red chilli powder and garam masala powder.
  5. Mix well and saute until we can see oil releasing from the sides of the pan and then add in the sliced mushrooms and capsicum. Saute for 1 -2 minutes. Pour in a little water and salt, cover and cook until the mushrooms are cooked.
  6. Now stir in fresh cream and mix well, cook it for another 2-3 minutes. Lastly add the crushed kasuri methi, mix well and turn off the flame.
  7. Garnish with finely chopped coriander leaves and serve hot with chapati or jeera rice.
My Tip: Note to never soak the mushrooms in water as they tend to absorb more water and become soggy and spoil the taste of the dish. A dash of kasuri methi at the end makes the gravy more flavorful.