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.
Servings 4
Calories 386kcal
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
- Use button mushrooms or cremini mushrooms to make this mushroom curry.
- To make vegan mushroom masala, use vegan cream instead of regular dairy cream.
- Full cream milk can also be used instead of cream but it will make the gravy thinner.
- Usually, the mushroom masala gravy is made slightly thick so don't add a lot of water to it.
- 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.
- 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.
- 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.
- 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