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    Home » Indian Recipes

    Mushroom Masala

    Published: Sep 21, 2021 · Modified: Jan 2, 2025 by Deepti · This post may contain affiliate links · 4 Comments

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    Jump to Recipe Print Recipe

    This one-pot Mushroom Masala Recipe is a super easy mushroom recipe bursting with the flavors of Indian spices. Can you believe all that gathers in less than 15 minutes?

    mushroom masala recipe best

    This Mushroom Masala Recipe is a stove-top curry recipe of white button mushroom flavored with onion, garlic, capsicum, and tomatoes. Mushroom Lovers will surely love this recipe. It's absolutely a vegan version of the Kadai Paneer.

    Simmered on slow flame, blended with green chilly and Indian aromatic spices, this mushroom recipe is a comfort meal with rice and chapati.

    The stove-top method of cooking goes back to ancient times and I love the steel wok (kadai) for making fresh vegetables. The dry Indian vegetables taste immensely great when made in an Iron Kadai. The slow cooking process ensures that every time we stir, the iron from the utensil gets absorbed in the vegetable. I don't suggest pressure cooking for this recipe. 

    Team this Indian-style Mushroom vegetable with the Indian Roti or jeera rice.

    If you like mushrooms, you may check popular mushroom recipes from the blog: Mushroom Stir Fry Recipe, Mushroom Soup Without Cream, Mushroom Spinach Soup, and Mushroom Matar Without Onion Garlic.

    Jump to:
    • Ingredients Overview
    • How To Make Mushroom Masala With Steps
    • Variations
    • Instant Pot Mushroom Masala
    • Expert Tips
    • What To team With Mushroom Masala Curry
    • FAQs
    • Mushroom Masala

    Ingredients Overview

    This recipe makes use of locally available veggies and Indian Spices. The blend of roughly chopped vegetables with spices makes it an authentic Indian vegetable.

    Read Recipe Card for the exact measurements.

    ingredients for the vegetable
    raw veggies before chopping
    • Mushrooms: Mushrooms are the main ingredient and Fresh Mushrooms work best.  I have used white button mushrooms in this dry recipe. You may use any locally available variety like shiitake or Portobello without any changes to the recipe. Other vegetables that can be used in place of mushrooms are cauliflower, Paneer, Baby Corn, Baby potatoes, and Tofu.
    • Onion: Red onions work best as they are a blend of mild spicy and sweet flavors. You may use shallots or white onions too. One may also use spring onions. They are crunchy and their green stem is super healthy.
    • Garlic: Mushroom vegetable is incomplete without the flavor of garlic. I have added freshly grated garlic. Spring garlic would work well. You may use garlic paste too.
    • Capsicum: Bell peppers of any color suit mushroom recipe always as they are the show stealers.
    • Tomato- Fresh ripe tomatoes work best. You may use tomato puree as well.
    • Mustard Oil: I love dry masala vegetables cooked slowly in mustard oil. Coconut oil or sesame oil is a great substitute. You may use any other vegetable oil, olive oil, or almond oil.  
    • Green Chili: Spicier the better is a vegetable for me. Adjust the chilly quantity as my definition of spicy need not match yours. Start with less and gradually increase.
    • Indian Spices: A blend of red chilli powder, turmeric powder, cumin seeds, Garam masala, Kasoori Methi, (coriander powder) Dhaniya powder, and Amchur (dry mango powder). If you don't have dry mango powder, you may add 1 teaspoon lemon juice. You may add bay leaf, Dried red chili, and other Indian whole spices as well.

    How To Make Mushroom Masala With Steps

    Step 1 Wash, Dry and Chop

    Wash, dry, and chop the veggies. If you have time, you may wash and dry mushrooms a day in advance in the sun and they won't be soggy. If you don't wash mushrooms, you may clean them with a damp cloth. Here, In India, we prefer to wash every vegetable before use.

    Slice onions, chop tomatoes and bell pepper (I have used capsicum) mushrooms, green chili, garlic.


    mushroom masala ingredients chopped veggies spices

    Step 2 Temper Veggies in Oil

    In a  wok, heat mustard oil on full flame till it changes from dark yellow to transparent color. If you are using any other oil, this step is not required. Hot oil is okay to start with. 

    Add cumin, onions, and garlic. Saute for 2-3 min on slow flame or till onions are transparent. Add capsicum and a little salt. Cover with a lid for better cooking.

    garlic in oil for mushroom masala
    onions in oil for mushroom masala
    capsicum onion in wok for making mushroom masala

    Step 3 Add Tomatoes

    Once the capsicum becomes soft, add spices and tomatoes. Cover with lid and cook till tomatoes are mushy and the whole mixture binds in a smooth creamy gravy.

    add spices to cooked onion capsicum for mushroom masala
    tomatoes added to onion capsicum

    Step 4 Add Mushrooms

    Once the tomatoes are done, add mushrooms and mix well. Cooking Mushrooms would leave the water and shrink. Let the water be absorbed by cooking with a lid on a slow flame.

    add mushroom to sauteed onion tomato gravy
    almost cooked mushroom

    Step 5 Serve It

    The Mushroom Masala is ready! Serve it hot with rice or chapati and enjoy!

    mushroom masala recipe

    Variations

    • Mushroom Masala Gravy: To make this vegan mushroom masala gravy, you may add coconut milk or soak cashew nuts and blend to make creamy cashew paste.
    • Mushroom Tikka: If you love Indian appetizers, you will surely love our delicacy of Tikkas. Tikkas are curd and gram flour marinated chunks of vegetables smothered with Indian spices and then baked or cooked on a grill top. One of the popular is Paneer Tikka from my blog.
    • Add Another Protein: Mushroom Stir Fry with paneer or Tofu.

    Instant Pot Mushroom Masala

    Start by sautéing onions, garlic, and ginger in the Instant Pot, then add spices like cumin, coriander, and turmeric. Toss in sliced mushrooms and diced tomatoes before sealing the pot. Pressure cook for just a few minutes until the mushrooms are tender. Finish with a dollop of cream or coconut milk for richness and garnish with fresh cilantro.

    Expert Tips

    • Add Spices on simmer to avoid a burnt taste.
    • Spices shall be always added after onion directly in oil.
    • Cover with a lid to let all veggies gradually leave the water. This water helps in cooking veggies quickly. You may add a little salt after the onion too.
    • Don't soak mushrooms in water as they would become soggy and lose all their texture.

    What To team With Mushroom Masala Curry

    Being an Indian, I love teaming mushrooms with Parathas or Chapati along with fresh salad, curd/raita, or a lentil/dal. This is a healthy lunch or dinner one may choose to have for weight loss or lifestyle change!

    • Jeera Rice
    • Plain Paratha
    • Ragi Roti or Paratha
    • Vegan Fried Rice

    FAQs

    Do we need to boil mushroom before cooking?


    Normally soaking mushrooms in water leaves them soggy. It's not necessary to boil the mushrooms but maybe washed under tap and pat dry with a cloth or keep them in sun before using.

    How long should a mushroom be cooked?


    Normally, mushrooms take about 5-10 min to cook when put in wok/ Kadai. They take about 3 min to leave moisture and then start getting tender gradually.

    How many calories in a mushroom curry?


    This dry mushroom masala curry has about 112 calories per serving. If you add grated tomatoes to make a curry, add another 30 calories per serving.

    You may also like:

    Other Mushroom Recipes from the blog:

    Vegan Mushroom Matar

    Mushroom Soup Without Cream


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    mushroom masala recipe

    Mushroom Masala

    This one-pot Mushroom Masala Recipe is an easy recipe of mushroom curry and is bursting with the flavors of Indian spices and can you believe all that gathers in less than 15 minutes?
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 10 minutes mins
    Total Time 15 minutes mins
    Course dinner, Dry veggies, lunch, meal, Vegetables
    Cuisine Indian, indian traditional
    Servings 4 people
    Calories 112 kcal

    Equipment

    • Kadai/ Wok

    Ingredients
      

    • 200 gm Mushroom can wash and dry in sun a day before
    • 2 large onions
    • 2-3 medium tomatoes
    • 2 medium capsicum
    • 5-6 cloves garlic
    • 1 large fresh green chily
    • 1 tablespoon Mustard oil
    • 1 teaspoon Jeera
    • ¼ teaspoon Heeng (Asoeftida) optional
    • 1.5 teaspoon Turmeric powder (Haldi)
    • 1 teaspoon Garm Masala
    • 2 tsp Red Chilly powder can reduce the spicyness
    • 1 teaspoon Coriander powder (dhaniya powder)
    • ½ tsp Amchur Powder can use lemon juice (1 tsp)
    • 1.5 teaspoon crushed kasoori methi leaves Kasoori methi are dried methi leaves
    • 1-2 sprig coriander leaves optional for garnishing
    • salt as per taste

    Instructions
     

    Gathering and chopping Ingredients

    • Gather all the ingredients.
    • Wash mushrooms and dry them in sun for few hours. this step can be done a day before or just in the morning you wish to make it.
    • Wash and Chop the other vegetables in the large chunks as mushroom masala becomes tasty with that. Garlic can be grated. Green chilly can be chopped in small or large pieces.

    Cooking the vegetable in Wok

    • Heat mustard oil in Kadai till it turns from dark yellow to light yellow. It takes 1-1.5 on full flame for 1.5 tablespoon of oil to be ready for cooking. Dont worry about the smoke. Make sure to open an window / door of the kitchen. Once it cools off, add Heeng, jeera, grated garlic.
    • Add chopped onions and green chillies. Cook on full flame for 1-2 min and then simmer.
    • Once onions are pink, you may add capsicum. If you like brwon onions, cook longer. You may cover with lid for better cooking.
    • Capsicum will leave a bit water and would turn to pale green and less crunchy. That's the time to add chopped tomatoes.
    • Add spices (except Amchur) along with salt and cover with lid. Toamtoes take about 3 min to cook on low flame.
    • Add Mushrooms to the cooked veggies. It would leave the water and gradually shrink in size. Cook for 2 min or till mushroom become tender.
    • Now mushrooms are almost done. You may add Amchur and garnish with coriander leaves.
    • The low-calorie Vegan mushroom masala dry is ready. Serve it with curd, chapati and salad! Enjoy this spicy treat!

    Notes

    • Add Spices on simmer to avoid burnt taste.
    • Spices shall be always added after onion directly in oil.
    • Cover by a lid to let all veggies gradually leave water.
    • This water helps in cooking veggies quickly. You may add little salt after onion too.
    • Don't soak mushrooms in water as they would become soggy and lose all the texture.
    Nutrition Facts
    Serving size: 1 bowl
    Servings: 4
    Amount per serving  
    Calories 112
    % Daily Value*
    Total Fat 5.7g 7%
    Saturated Fat 0.7g 3%
    Cholesterol 0mg 0%
    Sodium 13mg 1%
    Total Carbohydrate 14g 5%
    Dietary Fiber 3.7g 13%
    Total Sugars 6.7g  
    Protein 3.7g  
    Vitamin D 189mcg 945%
    Calcium 33mg 3%
    Iron 2mg 12%
    Potassium 543mg 12%
    *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
    Keyword 10 minute healthy recipes, easy mushroom veg recipes, Low calorie vegetable recipe, mushroom veg recipes, vegan recipes for weight-loss, weight-loss vegetable recipe

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    About Deepti

    Warm Welcome to my blog!
    This blog is created by a former Assistant Professor, mother, and Netflix Binge watcher who is passionate about food! This blog is my collection of homemade vegetarian (egg-free too) recipes that are tested and approved by my family before they are finally posted here. A variety of Indian and World recipes that are made in a simple way!
    I am so glad to have you as a part of my journey in this online world.
    Thanks for stopping by!

    Reader Interactions

    Comments

    1. Jaishree says

      February 25, 2022 at 12:31 pm

      5 stars
      Loved this recipe! not a big fan of mushrooms, this recipe was liked by everyone at home. We made it in ghee.

      Reply
      • Deepti says

        February 27, 2022 at 12:48 pm

        Hey Jaishree, glad to know this. Keep visiting for more such recipes. Thanks

        Reply
    2. Denice says

      July 07, 2023 at 4:22 am

      5 stars
      I made this for my fussy eater son and it turned out well. Now he is a big fan of mushrooms. Thanks so much!

      Reply
      • Deepti says

        July 07, 2023 at 4:26 am

        Thanks, Denice for sharing this! Appreciate it.

        Reply

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    Hi, I'm Deepti!

    Warm Welcome to my blog!
    This blog is created by a former Assistant Professor, mother, and Netflix Binge watcher who is passionate about food! Here, I am sharing homemade Effortless Recipes for Every Day which are vegetarian (egg-free too) and that are tested and approved by my family before they are finally posted.

    Thanks for stopping by!

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