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?
This Mushroom Masala Recipe is an Indian curry made with white button mushrooms, flavored with onion, garlic, capsicum, spices, and tomatoes. Mushroom Lovers will surely love this recipe. It's absolutely a vegan version of the Kadai Paneer.
The stove-top method of cooking dates back to ancient times, and I love the steel wok (kadai) for cooking fresh vegetables.
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.
Ingredients Overview
Read Recipe Card for the exact measurements.
- Mushrooms
- Onion
- Tomato
- Capsicum
- Green chili
- Garlic
- Indian Spices: 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 and Salt
- Mustard Oil- Swap with any cooking oil
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.
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.
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.
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.
Step 5 Serve It
The Mushroom Masala is ready! Serve it hot with jeera rice or chapati and enjoy!
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.
- Jeera Rice
- Plain Paratha
- Ragi Roti or Paratha
- Vegan Fried Rice
Recipe FAQs
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.
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.
Indian Curries:
- Beetroot Poriyal Recipe | South Indian Beetroot Stir Fry
- Quick Bhindi Fry Recipe (Indian Okra Fry)
- Kala Chana Recipe (Black Chickpeas Curry)
Have you tried this recipe? Please leave a comment below and let me know what sides you served it with! If you loved it, feel free to share this post with your friends who love simple Indian cooking.
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Mushroom Masala Recipe
Equipment
- Kadai/ Wok
Ingredients
- 1 cup Mushroom 200 gm 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 chili
- 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. | |
Jaishree says
Loved this recipe! not a big fan of mushrooms, this recipe was liked by everyone at home. We made it in ghee.
Deepti says
Hey Jaishree, glad to know this. Keep visiting for more such recipes. Thanks
Denice says
I made this for my fussy eater son and it turned out well. Now he is a big fan of mushrooms. Thanks so much!
Deepti says
Thanks, Denice for sharing this! Appreciate it.