This mushroom masala is a simple yet flavorful dish that highlights the earthy taste of mushrooms. The recipe starts with a golden onion base, followed by a rich tomato gravy infused with aromatic spices. The mushrooms release their juices as they cook, blending beautifully with the masala. Cream can be added for extra richness, and fresh coriander leaves provide a vibrant finish. Perfect with roti, naan, or jeera rice.
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Wash mushrooms properly and slice them. Avoid soaking too long as they absorb water.
Heat oil in a pan. Add cumin seeds and let them splutter.
Add chopped onions and sauté until golden brown.
Add ginger-garlic paste and green chilies. Cook for 1 minute until fragrant.
Add tomato puree and cook until oil separates, which enhances the flavor.
Add turmeric powder, red chili powder, coriander powder, and salt. Mix well to combine.
Add sliced mushrooms to the masala. Cook for 5–7 minutes until they release water and shrink.
Add garam masala and cream (optional). Mix and cook for 2 more minutes.
Top with fresh coriander leaves before serving.
Avoid soaking mushrooms in water for too long as they absorb moisture.
Add butter at the end for a restaurant-style taste.
Cook the tomato puree until oil separates for a deeper flavor.
Can I use canned mushrooms?
Yes, but fresh mushrooms are recommended for better texture and flavor.
What can I substitute for cream?
You can use milk or skip it entirely for a lighter version.
How do I make it spicier?
Add more green chilies or increase the amount of red chili powder.
Can I freeze this dish?
Yes, but avoid adding cream before freezing. Add it when reheating.
What can I serve this with?
It pairs well with roti, naan, or jeera rice.
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