Mushroom Masala
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Mushroom Masala

👤 3 servings medium 🌍 Indian facebook.com ↗

Mushroom Masala is a comforting North Indian classic that brings together earthy depth and rich, homely character in every bite. Widely enjoyed across bustling dhabas and everyday kitchens, this dish features mushrooms with a naturally meaty texture that soak up layers of bold, warming flavours. With its hearty feel and gentle spice, it strikes a perfect balance between indulgence and simplicity, making it a beloved choice for those seeking something wholesome and rooted in traditional Indian cooking.

VegetarianTraditional

Ingredients

  • 450 g button mushrooms
  • 0.5 tsp turmeric powder
  • 0.5 tsp salt
  • boiling water
  • 4.5 tbsp oil
  • 6.5 garlic cloves
  • 2 green chilles
  • 1 large onion
  • 2 tomatoes
  • 40 g cashew nuts
  • 1 tsp turmeric powder
  • 1 tsp Kashmiri red chilli powder
  • 0.5 salt
  • 2 tsp cumin seeds
  • 1 onion
  • 3 tsp ginger and garlic paste
  • 2 tsp turmeric powder
  • 1 tsp Kashmiri red chilli powder
  • 2 tbsp coriander powder
  • 2 tomatoes
  • 50 g butter
  • 50 ml cream
  • 2 tbsp coriander
  • warm water
  • salt

Instructions

  1. Prepare the mushrooms by cleaning 450g button mushrooms and blanching them in boiling water with 0.5 tsp turmeric powder and 0.5 tsp salt
  2. Heat 4-5 tbsp oil in a pan and add 6-7 peeled garlic cloves, 2 roughly cut green chilles, and 1 large roughly cut onion
  3. Add 2 roughly cut tomatoes and 40g soaked cashew nuts to the pan
  4. Add 1 tsp turmeric powder, 1 tsp Kashmiri red chilli powder, and 0.5 tsp salt to create a paste-like mixture
  5. In a separate pan, heat oil and temper with 2 tsp cumin seeds
  6. Add 1 finely diced onion and cook until softened
  7. Add 3 tsp ginger and garlic paste and cook for a minute
  8. Add 2 tsp turmeric powder, 1 tsp Kashmiri red chilli powder, and 2 tbsp coriander powder
  9. Add 2 finely chopped tomatoes and cook until the tomatoes break down
  10. Blend the first mixture (garlic, chilles, onion, tomatoes, cashew nuts) into a smooth paste
  11. Add the blended paste to the second pan with the spices and tomatoes
  12. Add the blanched mushrooms to the pan
  13. Stir in 50g cold diced butter and 50ml cream
  14. Add warm water as needed to achieve desired consistency
  15. Season with salt to taste and garnish with 2 tbsp chopped coriander
  16. Simmer until the mushrooms are cooked through and flavours are well combined

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