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 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.
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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.
- 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.
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 rice or chapati and enjoy!
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
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.
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:
More Vegan Recipes from the Blog:
- Idli Podi Recipe
- Amla Avocado Dip- Indian Style
- Chaat Masala Recipe
- Easy Roti Recipe- Best Indian Chapati
- Authentic Garam Masala Recipe
- Cucumber Radish Salad
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Mushroom Masala
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. | |
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.