Mushroom Masala is a common dish in my house!
This easy to prepare one pot mushroom curry comes together in less than 20 minutes and makes a satisfying spiced mushroom gravy weeknight meal.
Learn how to make Mushroom Masala at home with the step by step instructions and recipe further below:
Mushroom Masala is a comfort dish to unwind after a long day at work and will give you a homely feeling on a wet rainy day.
The creamy yogurt based curry with a slight tang and including delicious spices, will find a place in your heart, guaranteed!
This is a dish that I make when I am too tired to think of what to make or when I just want to immerse myself in home cooked flavors.
The Mushroom curry is also creamy nut free, gluten free vegetarian recipe.
As you know I love quick and easy and of course mouthwatering good Indian food dishes.
Sometimes a spice kick makes you feel alive, although remember, I am not a fan of spice bombs either.
The Mushroom Masala is spiced but not high in heat, you will enjoy each bite!
Ironically, the first time I came across a mushroom masala was at a wedding.
It wasn’t that tasty and rather liquid but I liked the idea of a mushroom curry that I started to imagine the right ingredients for a smashing recipe.
I like my curry creamy and not oily and this is exactly what this mushroom curry is all about.
You will need some of the basic spices to make this mushroom masala at home, such as chili, turmeric, coriander and cumin powder.
Also, a dollop of homemade inviting ginger garlic paste will give your curry another sexy flavor twist. In three words, comforting home food!
The Yogurt lends the curry a slight tang, however, when heating up yogurt for a curry, the yogurt might curdle.
BUT there is a trick to that!
Ginger (another reason to add ginger garlic paste) has the ability to keep the yogurt together so that it doesn’t curdle and so while adding liquid cream as well, you can achieve a velvet-textured yogurt curry.
The Mushroom Masala Curry is Nut-Free, Gluten-Free, and Vegetarian.
Serve it hot with homemade chapati/roti, nan, bread or just rice.
More vegetarian Indian one-pot weeknight meals 🥘
- Vegetable Korma
- Goan Dal Curry – Vegan Lentil Curry
- Paneer Korma
Dear Reader, have you tried the mushroom masala? Let us know how you liked it in the comment section further below!
Mushroom Masala Recipe
Ingredients
- 1-2 Tablespoons Oil
- 1 Onion chopped
- 1 Tomato diced
- 1/4 Teaspoon Chili Pepper Powder or Cayenne Pepper
- 1/2 Teaspoon Turmeric Powder
- 1 Teaspoon Cumin Powder
- 1 Teaspoon Coriander Seed Powder
- 1 Tablespoon Ginger + Garlic
- 8.8 ounces Mushrooms
- 1 Tablespoon Tomato Paste optional
- 2 Tablespoon Water
- pinch Salt to taste
- 2 Tablespoon Yogurt
- 2 1/2 Tablespoon Cream
- Cilantro to garnish, aka Coriander, chopped
Instructions
- Heat up the oil in a pan and fry first the onion translucent then add the tomato. Stir-fry short and continue to add in the chili powder, turmeric powder, cumin powder, coriander powder and the ginger garlic paste. Stir fry for a minute.
- Now add the mushrooms and stir-fry for 2 minutes. You can add the tablespoon of tomato paste at this point, it helps in thickening the curry.
- Pour in the water, throw in a pinch of salt, mix the content well and cook for about 5 minutes on a slower heat, while stirring occasionally, until the mushrooms are soft.
- Lower the heat and add the Yogurt to the mixture and the cream too, at the same time. Mix the content well and let it cook on slow heat for another 1-2 minutes so that the flavors can incorporate well.
- Garnish with freshly chopped coriander and serve hot with rice, roti or simply with bread.
Ivy says
This is amazing!! I haven’t served it yet and I’m eating it from the pot.. best recipe I’ve found in ages. Thank you very much 😊
Helene Dsouza says
Thanks for your feedback Ivy! 🙂
KW says
One of the worst Indian dishes I’ve ever prepared. Will not be trying anything else from this site. I shouldn’t have followed the recipe…
Helene Dsouza says
Hi there,
I’m sorry to read that you didn’t like the curry. If you have any further feedback on what went wrong on your end, please feel free to share it with us.
Madhu says
Yay, I didn’t have any cream with me but mom told it was only for consistency, otherwise it turned out amazing!
Helene Dsouza says
Madhu thanks for your feedback! Next time try it with Cream, I do prefer it with cream and yes your mom is right the cream helps the consistency but also the flavor. 🙂
Janet says
Delicious!!! I’ve never had a mushroom curry before, but the earthiness of their flavour goes beautifully with the light creaminess of the sauce. Will definitely make this again. Thanks!
Helene Dsouza says
Hi Janet, Thanks for taking the time and leaving a feedback. I am glad to read that you enjoy the mushroom masala as much as I do. 🙂
rasakama says
I looove mushroom and this dish looks super delicious ! I have never used yogurt in my mushroom curry before and I think that yogurt gives a very creamy texture to the curry. Thanks for the recipe.
cheri says
HI Helene, Indian food is one of my favorites. Love, love this mushroom curry. Pinned!
Yvonne Ferguson says
My first visit here, and I a delighted to find this mouth-watering recipe! Can’t wait to try it! Love cooking from many countries. Taught cooking for 5 yrswhile I lived in Japan, and 3 yrs. in London. Love trying foods from many countries. Thank you for your posting!
Helene Dsouza says
Hi Yvonne,
Glad to have you around. I think you will enjoy this flavorful easy curry, however we will be awaiting your feedback on the recipe. 🙂
easyfoodsmith says
The curry is indeed lovely…creamy and light. Love such curries especially during summers.
Kitchen Belleicious says
I bet the yogurt just makes this dish so great. the creamy and slightly tangy flavor. It looks amazing
Purabi Naha | Cosmopolitan Currymania says
Helene, I love these kind of recipes and these can’t get any simpler. Like you, even I believe that it is good to post less, but quality recipes, rather than posting recipes which you find in plenty in every other website. Loved this mushroom curry: I will make it this way sometime. Love the yogurt and cream combo: it rocks in Indian curries!
Sissi says
What a wonderful idea! How come I have never thought of a mushroom curry… With yogurt I like the idea even more. Thank you for inspiration!
Ramona says
In Sri Lanka we cook with more coconut milk… but I must try yogurt as the creamer in my curry next. I love this recipe. 🙂
minnie@thelady8home says
Why worry Helene? You are in our hearts, and even if you post once a year, we will come. I have been in the same boat, especially after starting to work full time. But I still love to go around and see what’s happening with my friends, it’s such a special world, but not as frequently as I would like. So life happens. The curry looks gorgeous btw. Simple recipe done really well.
Eha says
Have winter kits coming up with a plethora of various mushrooms at the moment so ne’er a better moment for a somewhat different recipe 🙂 ! Thanks!! Have not used mushrooms in this a very interesting way before :)!
Maureen | Orgasmic Chef says
A mushroom curry sounds heavenly! I’m so glad you’re okay and I can only imagine what you two have been getting up to.
mjskit says
Would definitely prefer quality over quantity. I love the quality of this curry! We’ve been trying to eat more and more vegetarian meals, so I can see making a meal out of this by pouring it over rice. Thanks for sharing Helene!
Rosa says
Mouthwatering delicious!
Cheers,
Rosa
John@Kitchen Riffs says
This looks so good — really nice dish. I wouldn’t worry about not posting often — when you do post, it’s always quality stuff. I much prefer that over quantity. Anyway, thanks for this.
Padaek says
This looks and sounds lovely! I love mushrooms, although I don’t think I’ve had it in an Indian curry like this before. The addition of yogurt and the ginger and garlic paste sounds delicious. Thank you. 🙂