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Creamy mushroom masala curry

Published: Feb 15, 2021 · Modified: Dec 6, 2023 by Vandana Chauhan. This post may contain affiliate links.

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Collage of two images of creamy mushroom curry.
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Mushroom masala is a delicious Indian-style creamy mushroom curry that is full of flavors. It is made by cooking mushrooms in a smooth onion tomato gravy flavored with Indian spices and balanced with cream. This easy dish can be prepared in just 35 minutes.

Creamy mushroom curry served in a black wok.

If delicious Indian curries tempt you and you are a mushroom lover too then today's easy mushroom masala curry recipe is just for you.

It's also one of my favorite vegetarian curries because it's very easy to make, tastes delicious, always turns out great, and is loved by everyone.

This easy mushroom curry is made by cooking mushrooms in a smooth onion tomato base which is flavored with warm Indian spices and their heat is balanced with cream.

Jump to:
  • What goes in mushroom masala curry?
  • Ingredient notes and substitute suggestions
  • How to make(step-by-step instructions)?
  • Making a vegan version of mushroom masala recipe
  • Serving mushroom masala
  • Storing, freezing, and reheating tips
  • Meal prep tips
  • Recipe tips, tricks, and variation suggestions
  • Frequently asked questions
  • More easy Indian mushroom recipes
  • More mushroom recipes from around the world
  • Recipe

What goes in mushroom masala curry?

To make masala mushroom recipe you will need the ingredients shown below:

Ingredients required to make mushroom masala

Ingredient notes and substitute suggestions

  • Mushrooms: Use white button mushrooms. They are the best for most Indian mushroom recipes. If that's not available cremini is the second-best option. Fresh mushrooms are the best for Indian recipes but if you don't have them, canned button mushrooms can be used too.
  • Onion: Preferably red onion.
  • Tomato: Use a red juicy fully ripe tomato.
  • Green chilies: Adding chilies is optional, if you don't like spicy food, skip it.
  • Ginger and garlic: I have sauteed fresh ginger garlic with onion and tomatoes and then made a paste with them. You can also use ginger-garlic paste instead.
  • Fresh cilantro: Most Indian savory dishes are incomplete without fresh cilantro (coriander leaves). If you don't like the taste of cilantro, skip it but don't replace it with parsley in Indian recipes. Parsley doesn't go well with Indian flavors.
  • Cream: Cream balances the heat of spices in this mushroom curry. I have used full cream, you can also use light cream or half and half depending on how rich you want to make your curry. Vegans may use plant-based creams.
  • Powdered spices: I have used basic Indian powdered spices like coriander powder, garam masala, kasoori methi, red chili powder, and turmeric powder. You can also add cumin powder and curry powder.
  • Whole spices: The whole spices used in this curry are bay leaf, cumin seeds, black cardamom, green cardamom, black peppercorns, and cloves. It's fine if you don't have 1 or 2 of these spices, use whichever Indian spice you have. However, if you like Indian food and planning to cook it often, I would suggest keeping these spices in your pantry. They not only make your food more flavorful but are good for your health too. You can buy all the powdered as well as whole spices from any Indian or Middle Eastern grocery store. They are easily available online too.
  • Cooking oil: Use mustard oil, vegetable oil, or canola oil. Non-vegans may also use ghee or butter.

Other ingredient details and nutritional information are shared in the recipe card.

How to make(step-by-step instructions)?

To make this easy mushroom masala recipe, just follow the easy step-by-step instructions given below:

Collage of images of steps 1 to 6 of mushroom masala curry recipe.

Step 1: Heat around ½ a tablespoon of oil in a pan. Add chopped onion, garlic, and ginger.

Step 2: Cook until the onion starts turning brown.

Step 3: Add chopped tomato, green chilies, and a dash of salt.

Step 4: Cover the pan and cook until the tomatoes turn mushy. Turn off the heat and allow the mixture to reach room temperature.

Step 5: Transfer the onion-tomato mixture to a grinding jar.

Step 6: Grind to make a smooth paste. Keep it aside.

Collage of images of steps 7 to 12 of mushroom masala curry recipe.

Step 7: Heat the remaining oil in a pan. Add cumin seeds, bay leaf, black peppercorns, cloves, green, and black cardamom. Saute for a few seconds or until the spices become fragrant.

Step 8: Add the onion tomato paste.

Step 9: Add the remaining salt, turmeric powder, coriander powder, and red chili powder.

Step 10: Mix and cook for around 5 minutes.

Step 11: Add chopped mushrooms.

Step 12: Mix everything.

Collage of images of steps 13 to 18 of mushroom masala curry recipe.

Step 13: Cover the pan.

Step 14:  Cook covered until the mushrooms are nicely cooked. If the mushroom gravy is too thick, add a little water and cook for a few minutes.

Steps 15 and 16: Add cream and stir continuously for about a minute.

Step 17: Add crushed kasoori methi and garam masala.

Step 18: Mix and cook for another minute.

Your delicious creamy mushroom curry is ready to be served.

Mushroom masala in a black bowl with chapati and herbs in the background

Making a vegan version of mushroom masala recipe

To make vegan curry, follow the same recipe but replace dairy cream with a plant-based cream, full-fat coconut milk, or cashew cream

To make cashew cream at home, soak around ⅓ cup of cashew nuts in warm water for around 10-15 minutes. Put the soaked cashew nuts into a grinding jar along with some water and grind to make a smooth paste.

Use this cashew paste instead of cream to make vegan mushroom curry.

Serving mushroom masala

Serve mushroom masala hot. Indian curries taste the best when served hot and that's how they are served in India.

You can enjoy it with any Indian bread like roti, naan, or paratha. This creamy curry also goes well with plain steamed rice, jeera rice, or pulao.

Storing, freezing, and reheating tips

To store, transfer the leftover mushroom masala to an airtight container and refrigerate. It will be fine for up to 3 days.

It also freezes well. To freeze, put it in a batch-size, freezer-safe container and keep in the freezer. It will be fine for around 3 months.

To reheat, if the curry is frozen, thaw it first. Then transfer to a microwave-safe container, microwave for a minute, stir, and microwave again until evenly heated.

Otherwise, transfer to a pan, add a splash of water, cover the pan, and reheat on the stovetop on low heat until heated well. Keep checking and stirring in between.

Meal prep tips

If you want to do some meal planning for this dish to save time on the day you want to serve it, prepare the sauce by following the steps till step 10 (step-by-step instructions shared above) i.e. cooking the powdered spices with the sauce.

Allow the paste to reach room temperature then store it in an airtight container. It will be fine in the fridge for 3-4 days. For a longer shelf life, add some vinegar or extra oil to the paste.

You can also make the sauce in bulk and freeze it in small batch size, freezer-safe containers for 3 months.

When you want to enjoy mushroom masala, just heat the sauce in a pan, add chopped mushrooms, and follow the remaining steps of the recipe. Your dish will be ready in just 10 minutes.

Recipe tips, tricks, and variation suggestions

  1. Use button mushrooms or cremini mushrooms to make this mushroom curry.
  2. To make vegan mushroom masala, use vegan cream instead of regular dairy cream.
  3. Full cream milk can also be used instead of cream but it will make the gravy thinner.
  4. Usually, the mushroom masala gravy is made slightly thick so don't add a lot of water to it.
  5. If you don't like whole spices in your gravy, tie them in a small clean muslin cloth before adding them to the oil. Once the dish is ready remove the spices tied in the muslin cloth. The spices will leave their flavors in the curry but you won't get bothered by the spice pieces in your mouth.
  6. Don't skip kasoori methi and garam masala in this Indian mushroom curry. These spices give a very nice and unique flavor to the dish.
  7. You can also use the sauce of this curry to make other similar dishes by replacing mushrooms with paneer, potatoes, cauliflower, or any other vegetable of your choice.

Frequently asked questions

Can cream be skipped in this recipe?

Though cream helps in balancing the heat of mushroom masala and gives it a smooth creamy texture, if you don't like cream and prefer a spicier mushroom curry, just skip adding the cream. It will become a delicious spicy mushroom curry.

What is kasoori methi?

Dried fenugreek leaves are called kasoori methi. It is used as a spice in Indian cuisine and it has a very nice unique smoky flavor. Use it in moderation otherwise your dish will turn bitter.

More easy Indian mushroom recipes

If you enjoyed this delicious mushroom masala curry and want to try more easy Indian-style mushroom recipes then don't miss to check out the following links:

  1. Matar mushroom
  2. Kerala style pepper mushrooms
  3. Mushroom curry with coconut milk

More mushroom recipes from around the world

And, if you want to try different mushroom recipes from around the world then the following recipes are worth checking out:

  1. Stir-fried tofu with bean sprouts and mushrooms
  2. Garlic butter mushrooms
  3. Vegan mushroom soup
  4. Mushroom rice
  5. Easy mushroom noodles
  6. Thai stir-fried mushrooms
  7. Mushroom tom yum soup
  8. Mushroom potato soup
  9. Mushroom enchiladas
  10. Mushroom barley soup
  11. Mushroom ricotta pasta
Creamy mushroom masala served in a black wok with chapati in the background

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Recipe

Mushroom masala curry served in a black wok with chapati and herbs in the background

Creamy mushroom masala curry

Mushroom masala is a delicious Indian-style creamy mushroom curry that is full of flavors. It is made by cooking mushrooms in a smooth onion tomato gravy flavored with Indian spices and balanced with cream. This easy dish can be prepared in just 35 minutes.
4.89 from 17 votes
Print Pin Rate
Course: Main Course
Cuisine: Indian, North Indian
Diet: Gluten Free, Vegetarian
Prep Time: 10 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 35 minutes minutes
Servings: 4
Calories: 386kcal
Author: Vandana Chauhan

Equipment

  • 1 Food processor or grinder
  • 1 Pan with a lid
  • 1 Spatula
  • Knife and chopping board

Ingredients

  • 250 grams button mushrooms chopped into bite size pieces
  • 1 large red onion roughly chopped
  • 1 large tomato roughly chopped
  • 2-3 large garlic cloves roughly chopped
  • 1 inch ginger piece roughly chopped
  • 1-2 green chili peppers roughly chopped
  • ¼ cup chopped cilantro for garnishing
  • ¼ cup cream dairy or non-dairy
  • ½ teaspoon cumin seeds
  • 3 green cardamoms
  • 1 black cardamom
  • 1 bay leaf
  • 3-4 black pepper corns
  • 2 cloves
  • ½ tablespoon coriander powder
  • ½ teaspoon red chili powder
  • ⅛ teaspoon turmeric powder
  • ¼ teaspoon garam masala
  • ¼ teaspoon kasoori methi
  • Salt to taste
  • 1 tablespoon any cooking oil with neutral flavor

Instructions

  • Heat around ½ a tablespoon of oil in a pan. Add onion, garlic, and ginger. Cook until the onion starts turning brown.
  • Add chopped tomato, green chilies, and some salt. Cover the pan and cook until the tomatoes turn mushy. Turn off the heat and allow the mixture to reach room temperature.
  • Put the cooked onion tomato mix into a grinding jar or food processor and make a smooth paste.
  • Heat the remaining ½ a tablespoon of oil in a pan. Add cumin seeds, bay leaf, pepper, cloves, green, and black cardamom. Saute for a few seconds or until the spices become fragrant.
  • Add onion tomato paste, remaining salt, turmeric powder, coriander powder, and red chili powder. Mix and cook for 5-6 minutes.
  • Add chopped mushrooms, mix, and cover the pan. Cook until the mushrooms are cooked well. If the gravy is too thick add some water to get the desired consistency and cook for another 2-3 minutes.
  • Add cream and stir continuously for about a minute.
  • Add kasoori methi and garam masala. Mix everything and cook for a minute. Turn off the heat.
  • Garnish with chopped cilantro. Serve hot with roti, naan, or rice.

Video

Notes

  1. Use button mushrooms or cremini mushrooms to make this mushroom curry.
  2. To make vegan mushroom masala, use vegan cream instead of regular dairy cream.
  3. Full cream milk can also be used instead of cream but it will make the gravy thinner.
  4. Usually, the mushroom masala gravy is made slightly thick so don't add a lot of water to it.
  5. If you don't like whole spices in your gravy, tie them in a small clean muslin cloth before adding them to the oil. Once the dish is ready remove the spices tied in the muslin cloth. The spices will leave their flavors in the curry but you won't get bothered by the spice pieces in your mouth.
  6. Don't skip kasoori methi and garam masala in this Indian mushroom curry. These spices give a very nice and unique flavor to the dish.
  7. You can also use the sauce of this curry to make other similar dishes by replacing mushrooms with paneer, potatoes, cauliflower, or any other vegetable of your choice.
  8. More recipe tips and tricks are shared in the post above, please follow them to make this recipe.

Nutrition

Calories: 386kcal | Carbohydrates: 37g | Protein: 14g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 82mg | Sodium: 75mg | Potassium: 1540mg | Fiber: 11g | Sugar: 13g | Vitamin A: 2491IU | Vitamin C: 37mg | Calcium: 165mg | Iron: 5mg
Tried this recipe?Tag me on instagram #greenbowl2soul

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Reader Interactions

Comments

  1. Stephen Anderson

    March 13, 2023 at 6:29 am

    5 stars
    Just made this dish today. Really wonderful! Thank you!

    Reply
    • Vandana Chauhan

      March 13, 2023 at 7:55 am

      Thanks Stephen, happy to know that you enjoyed the dish.

      Reply
  2. Anshika Juneja

    February 25, 2022 at 2:07 pm

    I love mushroom Masala with thick gravy, with the exotic flavors. It's looks so delicious and yummy. I make exactly the same way. I'm definitely making this tomorrow for my family.

    Reply
    • Vandana Chauhan

      February 25, 2022 at 6:53 pm

      Thanks Anshika.

      Reply
  3. Hayley Dhanecha

    January 28, 2022 at 10:40 pm

    5 stars
    Whenever we make mushroom recipe, we thank the staff of American Airlines, long story will share sometimes 🙂 This mushroom masala is a delightful curry that I love to indulge with hot phulkas. Creamy yet packed with robust flavours.

    Reply
    • Vandana Chauhan

      January 29, 2022 at 7:29 am

      Thank you Hayley. I would love to hear the American airlines story that you mentioned in your comment.

      Reply
  4. Pavani

    January 27, 2022 at 10:18 pm

    5 stars
    My kids love mushrooms and I am always looking for new recipes. This mushroom masala looks so delicious and I am sure my kids will love this. Thanks for sharing!!

    Reply
    • Vandana Chauhan

      January 28, 2022 at 12:32 pm

      Thanks Pavani.

      Reply
  5. Sandhya Ramakrishnan

    January 27, 2022 at 8:24 pm

    5 stars
    My boys love mushroom and this recipe was so loved by both of them. I have not cooked much with mushrooms and this recipe was very easy to follow.

    Reply
    • Vandana Chauhan

      January 28, 2022 at 12:33 pm

      Thank you.

      Reply
  6. Lata Lala

    January 25, 2022 at 9:29 pm

    5 stars
    My family is mushroom lover and I make many varieties out of mushrooms. Your recipe looks so tempting, and it has turned perfect & creamy.

    Reply
    • Vandana Chauhan

      January 25, 2022 at 9:55 pm

      Thanks Lata.

      Reply
  7. Mayuri Patel

    January 25, 2022 at 2:39 am

    5 stars
    Vandana I love mushroom masala, it is my all time favourite. Love to have it with naan or rice. Your preparation is so creamy and super tempting. Whenever I buy mushrooms can only think of using them for pasta or make mushroom masala.

    Reply
    • Vandana Chauhan

      January 25, 2022 at 11:37 am

      Thanks Mayuri.

      Reply
4.89 from 17 votes (11 ratings without comment)

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Hi! Thanks for stopping by my blog. My name is Vandana Chauhan and I am on a mission to explore vegan/ vegetarian recipes from around the world. I am delighted to welcome you to join me on this exciting journey.

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