This Mushroom Masala recipe is an easy, delicious Punjabi style one-pot mushroom Curry made with white button mushrooms in a spiced onion-tomato gravy. Though I have made the curry in a pan, I also cover Instant Pot instructions after my step-by-step guide below and in the recipe card.
Table of Contents
About This Mushroom Masala
My mushroom masala recipe like most of my recipes is easy to prepare. To make this tasty curry, there is some prep work like making onion paste and tomato puree.
Both of which can be easily done in a good blender or mixer-grinder. When you are ready with the onion paste and tomato puree, making the mushroom masala is a breeze.
The onion paste is caramelized and this gives a deeper, richer flavor in the gravy. I also add fresh curd (yogurt) which makes the gravy a bit creamy with a smooth consistency and a flavorful taste.
There are no nuts like cashews and almonds in this mushroom masala gravy. Thus the curry does not have a thick and creamy consistency.
Instead it is incredibly flavorful, light with a gravy that can be easily poured on steamed rice. You can also have it with some soft dinner rolls or roti or paratha.
Most often I use this mushroom masala gravy base with slight modifications to make vegetable or paneer bhuna masala.
For a protein rich curry, you can also check this Soya Chunks Curry that I make on occasions.
How to make Mushroom Masala
Preparation
1. Rinse or wipe dry 200 to 250 grams mushrooms. Slice off a bit of the base stalk. Then slice or chop them. Keep aside.
2. In a grinder or blender, take ¾ to 1 cup chopped onions, 1 teaspoon chopped ginger and 1 teaspoon chopped garlic.
3. Grind to a smooth paste without adding any water.
4. Remove this paste with a spoon or spatula in a bowl. Set this ground onion-ginger-garlic paste aside.
5. In the same jar, add ½ cup tightly packed chopped tomatoes.
6. Make a smooth puree without adding water. No need to blanch tomatoes before pureeing. Set the tomato puree aside. If using packaged puree, then add ⅓ cup tomato puree.
7. Whisk 4 tablespoons fresh curd (yogurt) until smooth and set aside.
Sauté Onion and Tomato Paste
8. Heat 3 tablespoons oil in a pan and add the following whole spices – ½ tsp cumin seeds, 2 small or 1 medium to large tej patta, ½ inch cinnamon, 1 black cardamom, 2 green cardamoms, 3 cloves and 1 single strand of mace.
I forgot to add tej patta at this step, so added later at step 11.
TIP: Black cardamom does give some smokiness to the dish, but can be omitted if you do not have it.
9. Sauté the spices until they become aromatic.
10. Lower the heat and add the ground onion-ginger-garlic paste.
11. Mix the onion paste with the oil. If the paste splutters then cover the pan with a lid allowing for some space for the steam to pass.
12. On a low to medium heat stirring often, continue to sauté until the onion paste starts reducing.
13. Stir and sauté until the onion paste becomes golden and caramelized. This sautéing of onion paste takes some time. So to quicken the process add a pinch of salt.
14. Now add the prepared tomato puree. Combine well.
15. Add the spice powders – ¼ teaspoon turmeric powder, ½ teaspoon red chilli powder (or cayenne pepper) and 1 teaspoon coriander powder.
16. Stirring often sauté until you see oil releasing from the sides of the onion-tomato masala. The masala paste will also thicken and become glossy.
Sauté Mushrooms
17. Add the sliced or chopped white button mushrooms.
18. Lower the heat and add the beaten curd (yogurt). Beat the curd separately in a bowl and then add. If you add curd without whisking, it can curdle or become grainy.
Add yogurt made from whole milk. Do not add low-fat milk or toned milk yogurt as they will split in the gravy.
If you do not have curd, then simply skip it.
19. As soon as you add yogurt, mix very well.
20. Simmer on a low to medium heat for 2 to 3 minutes.
Making Mushroom Masala
21. Then add ¾ cup water or as required. You can add less or more water depending on the consistency you prefer.
Remember that mushrooms release water – so add less water keeping this point in mind. You can always add more water later if the gravy becomes very thick.
22. Season with salt as required.
23. Stir very well.
24. Cover the pan with a lid.
25. On a low to medium heat simmer the masala gravy for 18 to 20 minutes or until the mushrooms are cooked and the gravy has thickened a bit. You should also see some oil specks on top.
26. Lastly add ¼ teaspoon garam masala powder and ½ teaspoon of kasuri methi, crushed. Stir the gravy well.
At this step for a rich mushroom masala, you can add 1 to 2 tablespoons of heavy cream.
27. Then add 2 tablespoons chopped coriander leaves. Stir.
28. Serve mushroom masala hot or warm.
Serving suggestions
If you like you can garnish the mushroom curry with some coriander leaves while serving.
Serve Mushroom masala with steamed rice, jeera rice or pulao. This mushroom curry also goes very well as a side gravy dish with biryani.
You can also have mushroom masala with roti, paratha, naan, bread or dinner rolls.
Storage
The leftovers can be refrigerated for 1 to 2 days. Warm the mushroom masala gravy in a pan before serving.
If the gravy has thickened too much, then add a few tablespoons of water to thin the consistency.
FAQs for Mushroom Curry
Which mushrooms to use?
Button Mushrooms, cremini mushrooms and shiitake mushrooms add a lot of flavor, texture and taste in any curry or gravy recipe.
Which vegetables to add in this recipe?
The vegetables that pair beautifully with mushrooms in this curry are cauliflower, carrots, green peas, broccoli and bell pepper. You can add about ½ to 1 cup of any one veggie.
How do I make a Vegan Mushroom Curry?
For a vegan curry, add almond yogurt or any nut yogurt. You can even skip adding yogurt.
How to make the recipe in the Instant Pot?
- Press the sauté button on normal mode. Add the oil in the steel insert of the IP. When the oil becomes lightly hot, add the whole spices and let them splutter.
- Add onion paste and sauté stirring non-stop until the onion paste turns golden.
- Add the tomato puree, ground spices and mix well.
- Sauté until the masala becomes glossy, thickens and you see oil releasing from the sides.
- Add in the mushrooms and sauté for 2 to 3 minutes. Press the cancel button. Add the curd (yogurt). Mix thoroughly and quickly.
- Add ⅓ cup water and salt. Mix and deglaze.
- Pressure cook on high for 3 minutes. Do a quick pressure release after 3 minutes.
- Sprinkle dried fenugreek leaves, garam masala powder and coriander leaves. Mix and serve hot.
More Curry Recipes!
Gluten Free Recipes
Potato Recipes
Capsicum Recipes
Brinjal Recipes
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Mushroom Masala | Mushroom Curry (Punjabi Style)
Ingredients
For onion paste
- ¾ to 1 cup chopped onions – 100 grams or 2 medium onions
- 1 teaspoon chopped ginger or 1 inch ginger
- 1 teaspoon chopped garlic or 4 to 5 medium-sized garlic
For tomato puree
- ½ cup chopped tomatoes (tightly packed) – 70 grams or 2 small to medium tomatoes or ⅓ cup tomato puree
Other ingredients
- 200 to 250 grams white button mushrooms
- 4 tablespoon Curd (yogurt) – whisked till smooth
- 3 tablespoons oil – any neutral oil
- ½ teaspoon cumin seeds
- 2 small tejpatta or 1 medium to large tejpatta (Indian bay leaf)
- ½ inch cinnamon
- 1 black cardamom – optional
- 2 green cardamoms
- 3 cloves
- 1 single strand of mace – optional
- ¼ teaspoon turmeric powder (ground turmeric)
- ½ teaspoon red chilli powder
- 1 teaspoon Coriander Powder (ground coriander)
- ¾ cup water and ⅓ cup water for Instant Pot – add as needed
- salt as required
- ¼ teaspoon Garam Masala
- ½ teaspoon dried fenugreek leaves (kasuri methi) – crushed
- 2 tablespoon chopped coriander leaves (cilantro)
Instructions
Preparation
- Rinse or wipe dry the mushrooms. Slice off a part of the base stalk. Then slice or chop them. Set aside.
- In a grinder or blender, take the chopped onions, ginger and garlic. Grind to a smooth paste without adding any water.
- Remove this paste with a spoon or spatula in a bowl and set aside.
- In the same jar, add the chopped tomatoes and make a smooth puree. No need to blanch tomatoes before pureeing. Set the tomato puree aside.
- In a small bowl, whisk curd (yogurt) until smooth and set aside.
Sautéing onion and tomato paste
- Heat oil in a pan and add the following whole spices – cumin seeds, tejpatta, cinnamon, black cardamom, green cardamoms, cloves and a single strand of mace.
- Fry the spices for a few seconds until they become aromatic and splutter.
- Lower the heat and add the ground onion-ginger-garlic paste.
- Mix the paste with the oil. If the paste splutters then cover the pan with a lid allowing for some space for the steam to pass.
- On a low to medium heat stirring often continue to sauté until the onion paste starts thickening.
- Stir and sauté until the paste becomes golden. This sautéing of onion paste takes some time. So to quicken the process add a pinch of salt.
- Now add the tomato puree. Stir. Then add the spice powders – turmeric powder, red chilli powder and coriander powder.
- Mix well and sauté until you see oil releasing from the sides of the masala.
Making mushroom masala
- Add the sliced or chopped white button mushrooms.
- Add the beaten curd (yogurt). As soon as you add yogurt, mix thoroughly and quickly.
- Simmer on a low to medium flame for 2 to 3 minutes.
- Then add water.
- Season with salt. Mix very well.
- Cover the pan with a lid. On a low to medium heat simmer the mushroom masala for 18 to 20 minutes or until the mushrooms are tender.
- Lastly add dried fenugreek leaves (crushed), garam masala powder and chopped coriander leaves. Mix again. At this step you can add 1 to 2 tablespoons of heavy cream for a rich tasting curry.
- Serve mushroom masala hot or warm.
Instant Pot Method
- Use the sauté function of your IP at normal mode. Add the oil in the steel insert and let it get hot.
- Add the whole spices and let them splutter.Add onion paste and sauté stirring non-stop until the onion paste turns golden.
- Add the tomato puree, ground spices and combine well. Sauté until the masala paste becomes glossy, thickens and you see oil releasing from the sides.
- Add in the chopped mushrooms and sauté for 2 to 3 minutes. Press the cancel button.
- Add the curd (yogurt). Mix thoroughly and quickly.
- Add ⅓ cup water and salt. Mix and deglaze.
- Pressure cook on high for 3 minutes.
- Then do a quick pressure release after 3 minutes.
- Sprinkle dried fenugreek leaves, garam masala powder and coriander leaves. Mix and serve hot.
Serving suggestions
- While serving you can garnish mushroom curry with some coriander leaves.
- Serve Mushroom masala with steamed rice, jeera rice or pulao. This mushroom curry also goes very well as a side gravy dish with biryani. You can also have mushroom masala with roti, paratha, naan, bread or dinner rolls.
Storage
- The leftovers can be refrigerated for 1 to 2 days. Warm the mushroom masala gravy in a pan before serving. If the gravy has thickened too much, then add a few tablespoons of water to thin the consistency.
Video
Notes
Ingredient Notes
- Mushrooms: If you do not have Button Mushrooms then cremini mushrooms and shiitake mushrooms make a good substitute.
- Veggies: You can add cauliflower, carrots, green peas, broccoli and bell pepper. Add ½ to 1 cup of any one vegetable.
- Vegan option: Add almond yogurt or any nut yogurt. You can even skip adding yogurt.
- Tomatoes: Replace ½ cup of canned chopped/crushed tomatoes with fresh tomatoes.
Nutrition Info (Approximate Values)
This mushroom masala recipe post from the archives (July 2015) has been republished and updated on 21 March 2021 with a video.
Thanks
Hi Dassana,
Thanks for posting this delicious looking recipe. I’m going to try it very soon. Was just wondering if I can add babycorn to this dish. If yes, at what point do I add babycorn to the curry and will I need to cook it in advance before adding to the curry?
Thanks again.
Welcome and thanks. You can add baby corn to the dish. Baby corn and mushrooms can be added together. No need to cook it earlier. Baby corn will get cooked with the mushrooms.
This was my first cooking mushroom.. enjoyed it.. thanks a lot for the recipe
that is nice to know and thanks for the review and rating. most welcome.
Hey Dassana,
How are you? Tried this recipe and it turned out to be delicious! Paired with ghee-smeared phulkas and a simple cucumber-carrot salad, it was an utterly satisfying meal. Thank you! ????????
Regards,
Neeti
hi neeti, i am good. hope the same for you. thanks for this lovely feedback. glad to know. thanks for the rating too.
I just made this recipe and it is delicious. It’s the best of many mushroom curries I’ve tried over the years
thanks a lot mary for this lovely review. so glad to read it. thanks for the rating too.
Thank you ma’am for such a great recipes and blog. I always prefer only your recipes on internet, I wish you would post non-veg recipes too.
thank you sanskruti. glad to read your feedback. happy cooking.
I am very grateful to you for sharing your cookery.
This is authentic and I’m going to make Mushroom Masala today. I will be using your recipes again because they are amazing!
thanks a lot. i hope the mushroom masala recipes went well for you.
Hi Dassanna.. I have tried many of your recipes and everything has been super hit. But this punjabi mushroom turned out bad. In the sense mushrooms were not getting cooked even after 1 hour.. I added curd for first time in mushroom.. Before this all my mushroom curries used to be delicious.. Can you tell me where I went wrong.. As far as I m concerned mushrooms were of good quality.
hi sripriya, this issue could be due to the quality of mushrooms. this is a really delicious mushroom curry. curd gives a nice taste to the curry. so the mushrooms not getting cooked is not due to the curd. the amount of curd added is also less. next time you can even saute or fry the mushrooms separately in oil and then add.
I made this last weekend and LOVED it. Your website is amazing.
I love the detailed information you provide with each recipe. Pureeing the onions, garlic and ginger/ tomatoes prior to cooking was new to me. Usually, I puree after cooking the gravy ingredients– as you instruct in your mushroom paneer recipe. I’m curious why the difference.
Again, thank you for the dedication and love you have given to the world with your website!
thank you david. i puree the onion, tomatoes etc first to save time. but there is a difference in taste in both the methods. it also depends to what extent the onions are cooked – light golden or golden. in fact, onions can also be ground separately and then fried till golden. this method of cooking onion paste till golden also gives a very nice taste to the gravy. hope this helps.
Hi Dasanna,
I love most of your recipes….i like the way you give measurements in different ways..Request to compile all your recipes in book form….. which we can buy and view offline.
thank you nisha. i do have plans and hopefully will launch a book this year or next year.
Hi Dassana, Pls let me know whether there is any compilation in book form. Would like to buy.
nataraj, right now there is no compilation in book form. all the recipes are on the website. for searching recipe, you can use the search bar which is in the top of the page. i have removed your email address from the comment for security and privacy reasons.
Just awesome….love ur recepies….very easy to follow
Thanks Anjana
I have tried this recipe first time and it turns out very delicious. Thanks for sharing this mushroom recipe.
Welcome Ankita
Can the yogurt be substituted with coconut milk? Thanks!
minoo, you can use coconut milk. but add coconut milk once the curry is done. if you add before, then the coconut milk can curdle. once the curry is done, add coconut milk and stir well. just cook for a minute and then add coriander leaves. you can add 4 tbsp coconut milk.
I am a huge fan of your cooking. Being a vegeterian bachelor who does not like outside food your cooking prowess and lucidity of presentation have made come to your site time and again.
Just want to say thank you for your effort.
Welcome Abhisek. Thanks for your positive feedback and kind words.
Your recipes r good n easy to make. I have tried lots of recipes, all came so well. My request is to take all traditional recipes n teach us how to cook those. Thanks a lot for helping.
Welcome Anita. Thanks for your positive feedback on recipes. Slowly we are adding more traditional recipes.
Interesting and tasty,quickly ready recipe.Thanks
Welcome Shivangi
Hello,
Thanks for all your recipes. All the recipes are simple and taste great. Recently made idli batter as in your recipes. It turned out to be perfect. Thanks a lottt!!!
welcome shivani, thanks for positive views. glad you liked the idli batter 🙂
As always, the recipe was superb! Thanks a lot for sharing it. 🙂
I had one question, if I may ask. Why do we put garam masala after its cooked? I have tried only a few dishes but every time it’s usually put along with the other spices. Did you try something different here?
Thanks again!
thanks bhagyashree. if the garam masala is made with spices being roasted and ground (pakka garam masala), then its usually added toward the end. if the garam masala is made with spices being sun dried & ground (kachcha garam masala), then its added while cooking or tempering. but i mostly add garam masala towards the end even if it is sun dried and ground. the aroma is more fresh and stays for a longer time if garam masala is added towards the end. if garam masala is cooked too much, it looses its flavor and aroma.
So Good! Ty!
The method with pics was easy to follow, easier than a video!
Good job!
thankyou so much jason 🙂
All ur recipes r really amazing.thnx mam
welcome and thankyou gautam 🙂
Made this many times now because its so delicious! thank you for sharing and keep up the great work : )
thankyou so much tanusha 🙂
I am a big fan of ur recipes, have tried many but never actually left a comment about them ( they all turned out really nice, I will say) but today while trying mushroom curry I had thought that if it will come out nice then I’ll surely leave a comment n guess what it did 🙂 All ur recipes r really amazing though being a woman n a mum I make a little changes here and there but still love ur recipes. Thanks a ton for sharing ur amazing n easy to make recipes with us.
Regards,
Nisha
Houston, Texas.
very pleased to know this and thankyou for your kind and encouraging words 🙂 nisha also you are welcome. god bless you guys.
Vegrecipesofindia is just awesome… I have tried so many recipes from this site and all have turned out to be lip smacking..the description with images make it so easy..thank you so much
thanks much sophia 🙂
Your recipe is excellent . Perfectly describe each and every thing.its so nice . Keep it up .
thankyou so much abhimanyu 🙂
What a lovely blog this is..!!!! I always look for this blog whenever I want to try something new. The way you present the recipies is awesomely impressive. And my dishes always turn out just like how you show in the pictures. Simply Love you!!!!!
pleased to know this ramya 🙂 thankyou so much for your positive words and god bless you.
Hi yours all recipes are mind blowing. I like so much. Thanks for the recipe.
welcome sheetal and thankyou 🙂
It was nice having mushroom curry.. i made it myself. Thanks for such an elaborated descriptuon for preparing dis one.
welcome sumit and thankyou for your kind words 🙂
Your website is like bible for me in the kitchen…. Always loved your recipes and clicks…..
Well….. I have been making curd based gravies but people say that curd shouldn’t be heated/cooked which is why we add curd only to cool rice when eating curd rice….. So I switched to adding beaten curd after the curry has cooled down to room temperature.
What is your valuable opinion ?
thanks priya. even i have heard this about curd. but then we have been making kadhis from so many years now and the curd is cooked in it. in some punjabi gravies also curd is added. and yes there are many recipes which involve heating of curd. heating kills the beneficial bacteria in the curd and thus it not as healthy as it was before heating. my opinion is that eat what suits you. if you feel heating curd has given rise to some trouble in the body, then avoid it. people have different constitutions and one should eat what suits one.
I love this recipe and your website, your dishes are delicious! One question….about using the whole spices (cloves, cardamom, etc)….what is your recommendation for removing them once ready to eat? Would you recommend wrapping them in a cheesecloth or something for easy removal?
thanks lisa. in that case, when you saute the spices and when they become fragrant then you remove them that time.
I just love all ur recipes…..so thank u
welcome always priyambada 🙂
Hii I tried this recipe. . Its so tasty.. for the first time im making mushrooms at home.. its yummy. Thanks.
vanita pleased to know you liked the mushroom curry recipe. do try more mushroom dishes as they are healthy and easy to cook 🙂 and you are welcome.
Can we substitute curd with something else?
skip the curd. you can add a few drops of lemon juice towards the end.
Good recipe …made it yesterday , tasted really nice ..even though i dislike mushrooms but the recipe was worth a try . I also added some frozen green peas . Was particularly delicious with hot rotis !
thanks for the positive feedback sanjukta. even peas can be added in the gravy.
I wanna try dis one..
Nicely explained, Today My Mother Cook this mushroom curry recipe mushroom masala recipe today, it is a good recipe in tastes delicious. It is guaranteed method of fast cooking and does retain the nutritive value of mushroom curry recipe mushroom masala. Its Usually saves time in cooking mushroom curry recipe mushroom masala,
thanks abhi for your positive review.
Thanks for the recipe. It was easy to make in less time. As my husband loves mushrooms, he really enjoyed the meal. I am very regular viewer of your website , I keep trying the different dishes. Every time they turn out good :).
welcome leela. glad to know this.
Hi Dassana,
How are you? Tried your mushroom curry and jeera rice recipes last night and they turned out delicious! ☺ In fact, the very first time I cooked mushrooms was when I tried mushroom fried rice last week and it was so amazing. I think the tip of adding celery really took the dish to another level. Thanks a lot for all these fantastic recipes!
I also want to tell you that you’ve inspired me so much that my entire approach towards cooking and maintaining my kitchen has changed. Now, I’m making curd and breads at home, soon planning to make masala powders and idli-dosa batter too. My family members are so thrilled with all the lovely dishes ( all your recipes, of course) that appear on the dining table that we’ve not eaten out in the last few months!
Thank you so much, dear Dassana. May God shower you with his blessings. Always remain happy and healthy!
thats so nice and good to know neeti. i am glad 🙂
thanks for your kind wishes too.
Can i substitute any other vegetable instead of mushroom because i dont eat mushroom. Any suggestions?
hi riya, you can make the same curry with mix vegetables like cauliflower, peas, potatoes, french beans and carrots. just boil the veggies first and then add them in the gravy towards the end and simmer for 3 to 4 minutes.