Mushroom Masala Recipe (Rich Indian Mushroom Curry)
Tender mushrooms simmered in a velvety, aromatic tomato-cream sauce bursting with warm Indian spices. This restaurant-quality vegetarian curry is indulgent, flavorful, and surprisingly easy to make at home.
Prepare the mushrooms
Clean 1 pound of mushrooms with a damp paper towel or soft brush to remove any dirt. Trim the stems if needed, then halve or quarter the mushrooms depending on their size. Set aside.
💡 Pro Tips:
- •Avoid washing mushrooms under running water as they absorb moisture and become soggy.
- •Uniformly sized pieces ensure even cooking.
Sauté the mushrooms
Heat 2 tablespoons of butter or ghee in a large skillet or pan over medium-high heat. Add the mushrooms in a single layer (work in batches if needed to avoid crowding). Cook for 5-6 minutes, stirring occasionally, until the mushrooms release their moisture, it evaporates, and they develop golden-brown edges. Transfer to a plate and set aside.
💡 Pro Tips:
- •Don't stir the mushrooms constantly - let them sit to develop a nice sear.
- •Crowding the pan steams the mushrooms instead of browning them.
Cook the aromatics and tomato base
In the same pan, add the remaining 1 tablespoon butter or ghee. Add 1 finely diced onion and cook for 4-5 minutes until softened and lightly golden. Add 3 cloves minced garlic and 1 tablespoon grated ginger. Cook for 1 minute until fragrant. Stir in 1 tablespoon tomato paste, 2 pureed or finely chopped tomatoes (or 1 cup canned crushed tomatoes), 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon garam masala, 1/2 teaspoon turmeric, 1/2 teaspoon chili powder, 1/2 teaspoon paprika, and 1 teaspoon salt. Cook for 5-6 minutes, stirring occasionally, until the tomatoes break down and the oil starts to separate from the masala.
💡 Pro Tips:
- •The oil separating from the sauce is a sign the masala is properly cooked.
- •Tomato paste adds depth and concentrated tomato flavor.
Create the sauce
Pour in 1/2 cup water or vegetable broth and stir well to loosen the masala. Bring to a gentle simmer and cook for 2-3 minutes. Stir in 1/2 cup heavy cream or coconut cream and mix until smooth and well combined. The sauce should be rich, creamy, and coat the back of a spoon.
💡 Pro Tips:
- •For a vegan version, use coconut cream instead of heavy cream.
- •Add more water if the sauce is too thick; simmer longer uncovered if too thin.
Combine mushrooms and finish
Return the cooked mushrooms to the pan and stir to coat them evenly with the sauce. Simmer for 3-4 minutes to allow the flavors to meld. If using, crush 1 teaspoon dried fenugreek leaves (kasuri methi) between your palms and sprinkle over the curry. Stir gently and cook for 1 more minute. Taste and adjust seasoning with more salt or garam masala if needed.
💡 Pro Tips:
- •Kasuri methi adds an authentic, slightly sweet and earthy flavor.
- •Don't skip this final simmer - it brings everything together.
Garnish and serve
Remove from heat and transfer the mushroom masala to a serving dish. Garnish with 2 tablespoons chopped fresh cilantro. Serve hot with steamed basmati rice or warm naan bread.
💡 Pro Tips:
- •A drizzle of cream on top before serving adds restaurant-style presentation.
- •This curry pairs beautifully with jeera rice (cumin rice) or garlic naan.
- Large skillet or deep pan
- Wooden spoon or spatula
- Knife and cutting board
- Measuring cups
- Measuring spoons
- Plate (for cooked mushrooms)
- 💡For a richer sauce, add an extra 2 tablespoons of cream and a tablespoon of butter at the end.
- 💡You can use a mix of mushroom varieties like shiitake, oyster, or portobello for more complex flavor.
- 💡Leftover mushroom masala can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if it has thickened too much.
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