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    Home » Curries

    Mushroom Masala

    Published: Feb 24, 2017 · Last Modified: Aug 22, 2022 by Kanan Patel / 12 Comments

    Jump to Recipe Pin Recipe

    Punjabi Mushroom Masala Recipe - EASY curry recipe where white button mushrooms are simmered in spicy, slightly creamy onion tomato gravy.

    Mushroom Masala garnished with cilantro.

    This gravy has usual Punjabi flavors. As you can see it is made from onion, tomato and few basic spices just like any other north indian gravy dish.

    To make it slightly creamy, I have added cashew paste. So this is the Vegan mushroom dish.

    Instead of cashew paste you can add heavy cream or half and half. Or you can skip this entirely to make it on healthier side. Either way it tastes good.

    At home we prefer with plain paratha. But this can be served with rice or pulao too.

    Step By Step Photo Instructions:

    1) Start by soaking the cashew nuts in the warm water for 15 minutes. Meanwhile prep rest of the ingredients and chop the veggies.

    2) After the soaking time, make the smooth paste out of it and remove it to the same bowl. In the same grinder puree the tomatoes.

    paste made from soaked cashews

    3) Heat the oil in a pan on medium heat. Once hot add whole spices (cloves, cinnamon stick, green cardamom and bay leaf). Saute for 30-40 seconds or till you get the nice aroma of the spices.

    4) Then add cumin seeds and let them sizzle.

    adding whole spices to hot oil

    5) Add chopped onions and sprinkle little salt. Mix well.

    6) Cook them till onions get soft and light pink in color.

    cooking chopped onions

    7) Then add ginger paste and garlic paste.

    8) Mix and cook for 40-60 seconds or till the raw smell of ginger garlic goes away.

    cooking ginger garlic paste

    9) Now add pureed tomatoes.

    10) Also add slit green chili and mix.

    adding tomato puree

    11) Let it simmer. If it splutters a lot then partially cover with the lid and continue cooking. Once it stops spluttering you can cook uncovered. Do stir occasionally.

    12) Cook till all the moisture evaporates and it becomes like a thick paste. Oil may starts to ooze out from the sides.

    cooking tomato mixture till thick

    13) Now add remaining salt, turmeric powder, cumin powder, coriander powder and red chili powder.

    14) Mix and cook for a minute.

    adding spice powders

    15) Now add chopped mushrooms.

    16) Mix well and cook for a minute.

    adding chopped mushrooms

    17) Now add water to make gravy consistency. Add little less water as mushrooms will leave their own water.

    18) Mix properly.

    adding water to make gravy

    19) Cover with the lid and continue cooking.

    20) Cook till mushrooms are soft and tender. It took me around 10 minutes. Do stir once or twice in between.

    Cover and cook till mushrooms are soft

    21) Now add cashew paste.

    22) Mix well and bring it to a simmer.

    adding cashew paste

    23) Then add garam masala and kasoori methi.

    24) Mix well and cook for a minute. Then turn off the stove.

    adding garam masala and kasoori methi

    25) Lastly sprinkle chopped coriander leaves

    26) Mix well and it is ready to serve.

    garnished with cilantro

    Serving suggestion: Serve this Punjabi mushroom masala with roti, paratha, naan or lachha paratha. It goes well with plain steamed rice or mild flavored pulao e.g. matar pulao

    Mushroom masala in a bowl with a garnish of cilantro.

    Check out more mushroom recipes
    Mushroom curry
    Palak mushroom
    Matar mushroom
    Kadai mushroom  
    Mushroom fried rice

    Did you try this punjabi mushroom masala recipe? I’d love to hear about it! Leave a review in the comment section below.

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Mushroom Masala Recipe (How to make Punjabi Mushroom Masala Curry)
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    Mushroom Masala

    4.86 from 7 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    EASY curry recipe with white button mushrooms. This goes perfect with roti, paratha or plain rice, pulao.
    Author: Kanan
    Course: Main Course
    Cuisine: North Indian,Punjabi
    Calories: 242kcal
    Servings 2
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    • 6-7 Cashew nuts
    • ¼ cup Warm water
    • 2 tablespoons Oil
    • 2 Cloves
    • ½ inch Cinnamon stick
    • 2 Green cardamoms
    • 1 Bay leaf
    • 2 teaspoons Cumin seeds
    • ½ cup Red onion finely chopped
    • 1 teaspoon Ginger paste or freshly grated or crushed
    • 1 teaspoon Garlic paste or freshly grated
    • 2 small Tomato or 1 cup pureed
    • 1 Green chili slit
    • Salt to taste
    • ¼ teaspoon Turmeric powder
    • 1 teaspoon Coriander powder
    • ½ teaspoon Cumin powder
    • ½-1 teaspoon Red chili powder
    • 130 grams or 2 cups Mushrooms I have used white button mushrooms, chopped
    • ½ - ¾ cup Water
    • ½ teaspoon Kasoori methi (Dried fenugreek leaves)
    • ½ teaspoon Garam masala
    • 1 tablespoon Cilantro or coriander leaves finely chopped

    Instructions 

    • Soak the cashew nuts in the warm water for 15 minutes.
    • Meanwhile prep rest of the ingredients and chop the veggies.
    • After the soaking time, make the smooth paste out of it and remove it to the same bowl.
    • In the same grinder puree the tomatoes and keep it aside.
    • Heat the oil in a pan on medium heat.
    • Once hot add whole spices (cloves, cinnamon stick, green cardamom and bay leaf). Saute for 30-40 seconds or till you get the nice aroma of the spices.
    • Then add cumin seeds and let them sizzle.
    • Add chopped onions and sprinkle little salt. Mix well. Cook them till onions get soft and light pink in color.
    • Then add ginger paste and garlic paste. Mix and cook for 40-60 seconds or till the raw smell of ginger garlic goes away.
    • Now add pureed tomatoes and slit green chili.
    • Let it simmer. If it splutters a lot then partially cover with the lid and continue cooking. Once it stops spluttering you can cook uncovered. Do stir occasionally.
    • Cook till all the moisture evaporates and it becomes like a thick paste.
    • Now add remaining salt, turmeric powder, cumin powder, coriander powder and red chili powder. Mix and cook for a minute.
    • Now add chopped mushrooms. Mix well and cook for a minute.
    • Now add water to make gravy consistency. Add little less water as mushrooms will leave their own water. Mix properly.
    • Cover with the lid and continue cooking.
    • Cook till mushrooms are soft and tender. It took me around 10 minutes. Do stir once or twice in between.
    • Now mix in cashew paste and bring it to a simmer.
    • Then add garam masala and kasoori methi. Mix well and cook for a minute. Then turn off the stove.
    • Lastly sprinkle chopped coriander leaves and serve.

    Nutrition

    Calories: 242kcal | Carbohydrates: 19g | Protein: 6g | Fat: 18g | Saturated Fat: 2g | Sodium: 1270mg | Potassium: 743mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1198IU | Vitamin C: 25mg | Calcium: 55mg | Iron: 3mg
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.

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    1. Mirandamom

      February 12, 2021 at 10:30 pm

      Truly delicious!5 stars

      Reply
      • Kanan Patel

        February 15, 2021 at 9:21 am

        Thank you.

        Reply
    2. Sri

      August 08, 2020 at 11:27 am

      Loved ur recipe .it was very tastt when I made it.. my 5 yr old loved those aromatic mushrooms clinged in the gravy

      Reply
      • Kanan Patel

        August 10, 2020 at 9:42 am

        very glad that you and kid liked the curry.
        Thank you for the feedback Sri.

        Reply
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    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

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