Mushroom Masala recipe with step by step photos and short video. Mushroom masala is a simple , easy and spicy gravy recipe made with button mushrooms , onions, tomatoes and spices.
This pairs well with roti / chapathi / phulka. As it takes only 30 minutes from start to finish , this recipe can be easily prepared by bachelors too.
This also can be packed for lunch box as it tastes good even after its cooled down .
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About this recipe
This version of flavorful Mushroom Masala gets all its taste from caramelized onions , black pepper powder and Yogurt.
There are many styles of making Mushroom but this is my own style . I always noticed Mushroom tastes very well , when onions are sautéed till golden brown.
And also pepper powder goes very well with mushroom . Hence I have added onions and my secret ingredient curds, which actually adds tastes to this recipe. Also to give that restaurant style finish , I temper mushroom masala with curry leaves , cashews and black pepper powder , this step alone will take dish to the next level.
This recipe of mushroom masala is very similar to the chicken ghee roast masala which I often make at home. All I can say about this recipe is , The state is somewhere between Mushroom masala and mushroom pepper dry. Call it with whichever name but all I can say is it tastes simply good.
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Some Balanced Meal Combos
With limited resources at home due to COVID-19 lockdown , I'm trying to cook something really delicious with available produce. So that people at home wouldn't get bored about eating healthy . A simple sauteed vegetable / vegetable gravy with simple dal fry , phulka / roti and a small cup of homemade curds or buttermilk is what I am cooking for lunch these days. No exotic curries in picture , its only humble desi food happening in kitchen. Trying to keep it simple and balanced as much as possible.
Here are the list of simple balanced meals that you can cook during lockdown with limited available resources / produces . My salad is always simple, its just combination of cucumber, carrot , tomato and onion with dash of salt and pepper , lime juice and coriander leaves.
- Methi Dal , Rice / Roti , Beetroot Egg Bhurji , salad, Homemade curds
- Palak Dal , Rice / Roti , Peanut Okra Stir Fry , Salad, Curds
- Dal Fry , Rice / Roti , Spring Onion Stir Fry ,Salad, Curds
- Matar Paneer , Jeera Rice ,Salad, Buttermilk
- Dal tadka , Roti /Phulka , Mushroom Masala , Salad Curds
- Egg Curry with steamed rice/ jeera rice, salad
- Mixed vegetables dal kichadi , papad , amla / turmeric pickle , curds
- Rajma Masala with steamed rice, Palak Paneer bhurji , butter milk
- Dal Makhani with roti/ rice, Peanut salad , butermilk
Step by step directions to make Mushroom Masala
Heat oil in a pan / kadai , add cumin seeds when it splutters add chopped green chilies.
Now add ginger and garlic paste and saute till , raw smell goes off.
Add 1 sprig curry leaves and sliced onions, turmeric powder .
Saute till onions turns light golden color.
Add in chopped tomatoes and saute for 3-4 minutes , till tomatoes turns soft.
Add red chilli powder , coriander powder , garam masala and jeera powder, mix well everything.
Whilst wash mushroom , slice and add to the above mixture.
Gently saute for 2-3 minutes , add salt and sugar .
Mix well everything , cover with a lid and cook on medium heat for 5-6 minutes.
Open the lid and mix well .
Keep on low heat , add curds and mix well everything.
Allow it to blend well with spices and cook on low heat for 2-3 minutes.
Add ¼ cup of water , mix well .
Continue to cook further till specks of oil is seen on top.
Whilst , heat 1 tablespoon ghee / clarified butter in a seasoning pan. Add cashews and curry leaves, allow cashews to turn light golden and curry leaves turn crisp. Turn off the heat and add black pepper powder and mix well.
Pour temper over mushroom masala. Add chopped coriander leaves , mix well everything and turn off the stove.
Serve mushroom masala with onion rings, lemon wedges alongside roti / phulka.
Recipe Card
Mushroom Masala
Ingredients
- 200 grams Button Mushroom
- 2 no's Onion , Medium Size , sliced
- 1 no Tomato , chopped
- 1 teaspoon Green Chili , Finely Chopped
- 6 Garlic cloves , big , minced or ¾ tablespoon garlic paste
- 1 inch Ginger crushed to paste or ¾ tablespoon ginger paste
- 1 Curry leaves , sprig
- 1.5 tablespoon Oil
- ½ teaspoon Jeera / cumin seeds
- ¼ teaspoon Turmeric powder
- ½ teaspoon Red chilli powder
- 1 teaspoon Coriander powder
- ½ teaspoon Garam masala powder
- ½ teaspoon Jeera powder
- 1 teaspoon Salt or as required
- ¼ teaspoon Sugar
- ⅓ cup Curds
- ¼ cup Water
- 2 tablespoon Coriander leaves , chopped
To Temper
- 1 tablespoon Clarified Butter/Ghee
- 2 Sprigs of Curry leaves
- 1 tablespoon Cashews
- ½ tablespoon Black Pepper powder
Instructions
- Heat oil in a pan / kadai , add cumin seeds when it splutters add chopped green chilies.
- Now add ginger and garlic paste and saute till , raw smell goes off.
- Add 1 sprig curry leaves and sliced onions, turmeric powder and saute till onions turns light golden color.
- Add in chopped tomatoes and saute for 3-4 minutes , till tomatoes turns soft.
- Add red chilli powder , coriander powder , garam masala and jeera powder , mix well everything.
- Whilst wash mushroom , slice and add to the above mixture.
- Gently saute for 2-3 minutes , add salt and sugar .
- Mix well everything , cover with a lid and cook on medium heat for 5-6 minutes.
- Open the lid , keep on low heat , add curds and mix well everything.
- Allow it to blend well with spices and cook on low heat for 2-3 minutes.
- Add ¼ cup of water , mix well and continue to cook further till specks of oil is seen on top.
- Whilst , heat 1 tablespoon ghee / clarified butter in a seasoning pan.
- Add cashews and curry leaves, allow cashews to turn light golden and curry leaves turn crisp.
- Turn off the heat and add black pepper powder and mix well.
- Pour temper over mushroom masala.
- Add chopped coriander leaves , mix well everything and turn off the stove.
- Serve mushroom masala with onion rings, lemon wedges alongside roti / phulka.
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