Mushroom Masala Recipe is a healthy vegan and gluten-free stove-top dry 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 spicy curry recipe is a comfort meal when teamed 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 bread you choose for a healthy lunch. 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.
Why Would You Love This Recipe?
Restaurant style Mushroom Masala. Perfect Side Dish from Indian cuisine for any Occasion. Easily available ingredients Low Calorie Easy Mushroom Curry recipe. Vegan & Gluten Free. Exploding with Indian Spicy Flavors. The Best Mushroom Masala Recipe Ever!
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 Curry 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 Curry 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. Try another Vegetable: You may make Cauliflower, Paneer, broccoli, tofu, Baby corn masala, and green peas using the same recipe. 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
You may also like: Other Mushroom Recipes from the blog: Vegan Mushroom Matar Mushroom Soup Without Cream More Vegan Recipes from the Blog:
Cucumber Radish Salad Amla Murabba Recipe- Indian Gooseberry Jam Easy Vegan Latkes (Potato Pancakes)- Gluten Free! Spiced Walnuts Recipe Vegan Avocado Chocolate Mousse Vegan Mango Avocado Cucumber Salad
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