Mushroom Masala is a versatile dish that contains an explosion of flavors from earthy mushrooms, slightly tangy tomatoes, and aromatic spices. The intense flavors are balanced with homemade cashew cream. Ready in less than 20 minutes and tasty to the last bite, this curry is sure to earn you the crown of Masterchef at your next Indian dinner.

As a food enthusiast, I cook and entertain a lot and often have guests who prefer vegetarian food. I'm always looking for vegetarian options that can compete with the absolute favorites Butter Chicken or Chicken Tikka Masala. Everyone loves my vegetarian Mushroom Masala and it completes my vegetarian repertoire.

This mushroom curry is braised in an onion and tomato-based sauce, perfectly seasoned with turmeric, red chili, Garam Masala and garnished with dried fenugreek leaves.

I add mild-tasting white mushrooms, which are rich in vitamin B, and intensify their flavors after cooking in the rich sauce.

I'm happy to share this Indian mushroom recipe with you and am sure it will be added to your own list of Indian vegetarian recipes.

Why we love this Mushroom Masala

• Ready in less than 20 minutes.
• No-fail recipe.
• Great vegan dish and ready in a flash.
• Naturally gluten-free.
• Very easy to make nut-free by replacing cashew cream with coconut cream or heavy cream.

Health Benefits of Mushrooms

• All edible mushrooms are a good source of B vitamins and powerful antioxidants that support the immune system and prevent damage to cells and tissue.
• White mushrooms are one of the few non-animal sources of vitamin D.
• Mushrooms can help lower cholesterol and protect the heart by maintaining healthy blood pressure and circulation.

Growing up in India, Mushroom Masala was a treat we only enjoyed in restaurants, as mushrooms were not so readily available in markets. I think that made the dish something special, and I always wanted to perfect it in my own kitchen.

The preparation of Mushroom Masala is so straightforward that I now cook it several times a month. My family enjoys Mushroom Masala with piping hot Chapatis and steamed rice and leftovers are rarely left. I prefer to buy the large pack of fresh white mushrooms available at the supermarket, but you can also use other mushrooms. For example, replace the white mushrooms with cremini mushrooms, as they also work well in this recipe.

Ingredients for 4 people

• 500 g white mushrooms, rinsed, dried, and sliced
• 2 tbsp ghee or neutral oil for the vegan version
• 1 large sweet onion, finely chopped
• 2 tsp ginger paste
• 2 tsp garlic paste
• ¾ cup strained tomatoes or 2 fresh ripe red tomatoes, pureed
• ½ tsp ground turmeric
• 1 ½ tsp red Kashmiri chili powder
• ½ tsp garam masala
• 1 tsp salt
• ⅓ cup cashew nuts
• 1 tbsp kasoori methi (dried fenugreek leaves)
• 1 ¼ cup water
• chopped coriander leaves for garnish
   

Instructions

Soak the cashew nuts in ½ cup of warm water for 10 minutes and set aside. Drain all the water and blend the cashew nuts with ¼ cup of water to obtain a smooth paste and reserve.

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Add ginger and garlic and sauté for 30 seconds. Add tomato puree, turmeric, red chili powder, Garam Masala, salt, mushrooms, and ½ cup of water and mix well. Cover and cook over medium heat for 10 to 15 minutes, or until the mushrooms are cooked.

Kasoori Methi (dried fenugreek leaves), stir in cashew paste and chopped coriander.

Hot Mushroom Masala with Chapatis / Parathas or rice. Add a serving of Kachumber (Indian cucumber and tomato salad) for a delicious meal.

Tips

• Rub the dried fenugreek leaves between your palms to obtain a coarse powder. This helps to release the herb's aroma and it mixes well with the curry.
• Variations – Stir in green peas to make Mushroom Matar Masala, or add some spinach to make Mushroom Palak Masala.

I look forward to hearing from you...

...if you like my blog, my recipes inspire you, and your curiosity for Indian cuisine has been awakened. 

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