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Mushroom masala recipe which is spicy Indian mushroom curry, in a serving bowl.
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5 from 1 vote

Mushroom Masala Recipe

Mushroom Masala Recipe is rich, creamy and superbly flavorful Indian Mushroom curry. You can prepare it within 20 minutes. This is a highly adaptable Vegan Indian curry full of rich umami flavors.
Prep Time5 minutes
Cook Time15 minutes
Course: Curry
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 people
Calories: 78kcal
Cost: $5

Equipment

Ingredients

  • 1 (16 oz. ) mushrooms I used cremini mushroom
  • cup tomatoes
  • 1 cup onion I used red onion slices
  • 4-5 cloves garlic minced
  • 2 inch Ginger minced
  • 1 Tablespoon cooking oil
  • ½ teaspoon cumin seeds
  • 4-5 fresh curry leaves or 1-2 bay leaves optional
  • ½ teaspoon Turmeric Powder
  • 1 teaspoon garam masala
  • ½ teaspoon Kashmiri red chili powder adjust per spice tolerance
  • 1 teaspoon Cumin powder
  • 1 teaspoon coriander powder
  • ½ teaspoon Salt adjust per taste

Optional Garnishes

  • 1 Tablespoon lemon juice
  • 1 teaspoon Kasuri Methi
  • ¼ cup Cilantro leaves

Instructions

How to Make Mushroom Masala Recipe on Stove Top

  • Heat oil in a large skillet. Add cumin seeds and let them sizzle on medium low heat. Then add curry leaves (or bay leaf ) and let them sizzle. Mix in Turmeric powder, red chili powder, coriander powder, cumin powder and garam masala and sauté for a minutes. This tadka brings out the depth of aroma of the spices.
  • Add sliced onions. Sprinkle some salt and sauté till they brown and caramelize. Add minced ginger and garlic and sauté couple more minutes.
  • Add chopped tomatoes. Continue to sauté till tomatoes release water and become mushy.
  • Add sliced mushrooms and let them brown. Mushrooms release water as they cook. If the curry starts to splutter, then cover with a lid allowing for some space for the steam to pass. On a low to medium heat simmer the mushroom masala for 10 minutes or until the mushrooms are tender.
  • Mushroom masala is ready. Drizzle some lemon juice over it. Sprinkle kasuri methi and cilantro leaves on top. Serve warm and enjoy !

How to make Mushroom Masala in Instant Pot

  • Press sauté and turn on Instant pot. Once it displays hot, add oil. Once oil warms up, add cumin seeds and curry leaves, and let it splutter.
  • Add sliced onions, sprinkle some salt and Sauté for 2 to 3 minutes, stirring occasionally. Add chopped tomatoes and all the spices and herbs. Sauté well for 3 minutes.
  • Add sliced mushrooms and mix well. Add ½ cup of water and de-glaze the pot. Make sure nothing is stuck at the bottom.
  • Turn off saute mode Of your Instant Pot. Close the lid. Press the Manual button. Set the time for 5 minutes under high pressure with the pressure valve set to sealing. Once cooking time is done, quickly release the pressure.
  • Open the lid. Mix everything well. Mushroom Masala in Instant Pot is ready. Drizzle some lemon juice over it. Sprinkle kasuri methi and cilantro leaves on top. Serve warm and enjoy !

Notes

Adjust the texture and consistency of the curry (gravy) as per your preference. Mushroom releases water when cooked so I do not use much extra water while cooking so that the mushroom gravy is thick and creamy. If you want it pourable, add ¼ cup water while cooking.
Store the leftovers in the refrigerator for up to 5 days. Warm the mushroom masala gravy before serving.
Indian curry dinners are served with roti, paratha, phulka, or steamed rice. I like to add side of freshly cut onions, lemon wedges and green chili. Pickles and chutney are also great accompaniments.

Nutrition

Serving: 1cup | Calories: 78kcal | Carbohydrates: 10g | Protein: 2g | Fat: 4g | Sodium: 300mg | Potassium: 331mg | Fiber: 2g | Sugar: 4g | Vitamin A: 817IU | Vitamin C: 18mg | Calcium: 36mg