Mushroom Masala Recipe (How to make Punjabi Mushroom Masala Curry)
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5 from 4 votes

Punjabi Mushroom Masala Recipe

US measuring cups are used (1 cup = 240 ml)
Course Main Course
Cuisine North Indian, Punjabi
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2 servings
Author Kanan


For cashew paste:

  • 6-7 Cashew nuts
  • ¼ cup Water Warm,

Ingredients for mushroom masala:

  • 2 tablespoons Oil
  • 2 Cloves
  • ½ inch Cinnamon stick
  • 2 Green cardamoms
  • 1 Bay leaf
  • 2 teaspoons Cumin seeds
  • ½ cup 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



  • 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.

Making mushroom masala recipe:

  • 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 information is a rough estimate for 1 serving
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