Emily Johnson
Mushroom masala is a delicious, creamy, and flavorful North Indian curry made with tender button mushrooms simmered in a spiced onion-tomato gravy. It is a popular restaurant-style dish that is comforting, satisfying, and surprisingly easy to make at home. This vegan and gluten-free Indian mushroom curry is perfect for meal prep and can be made plant-based and nut-free if desired. The mushrooms soak up all the bold flavors of the curry, while a splash of cream (or coconut cream) adds a luxurious finish. Serve it with roti, naan, or basmati rice for a complete meal.
| Characteristics | Values |
|---|---|
| Ingredients | Mushrooms, onions, tomatoes, ginger, garlic, cumin seeds, turmeric, red chilli powder, coriander powder, garam masala, salt, water, cashew paste, dried fenugreek leaves, chopped cilantro, oil, curd/yogurt |
| Variations | Baby Bella, Shitake, Cremini, Portobello mushrooms, spinach, green peas, coconut cream, heavy cream, cucumber salad, cauliflower rice, chickpeas, bell peppers, leafy greens |
| Dietary Requirements | Gluten-free, vegan, nut-free |
| Time | Under 20 minutes |
| Servings | Can be stored in the refrigerator for 3-5 days, or frozen for 2-3 months |
| Accompaniments | Roti, naan, rice, parathas, chapathi, biryani, pulao, jeera rice, quinoa, flatbreads, dinner rolls, pav |
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What You'll Learn
Choosing the mushrooms: White button, Cremini, Baby Bella or Portobello
White button, Cremini (or Baby Bella), and Portobello mushrooms are all the same species of mushroom—Agaricus bisporus. They differ only in their age, with white button mushrooms being the youngest, followed by Cremini, and Portobello being the oldest. These mushrooms are harvested at different stages of their growth cycle and bred for colour, which is why they look different.
White button mushrooms are cultivated to be smooth and white for cooking, but in the wild, their natural colour tends to be more of a tinted brown. They are common in Indian cuisine and can be used in Mushroom Masala. However, they are less flavourful than their older counterparts.
Cremini mushrooms, also known as Baby Bellas, are the immature brown strain of Agaricus bisporus. They are slightly older than button mushrooms but younger than Portobellos. Creminis have a firmer texture and a more earthy flavour than white buttons. They are about 1 1/2 to 2 inches in diameter and have a smooth, rich brown cap.
Portobellos are the oldest of the three mushrooms and have had time for a deeper flavour to concentrate. They have a drier, meatier texture and can be excellent meat substitutes. Portobellos have much larger caps than Creminis, measuring 4 to 6 inches in diameter.
When choosing mushrooms for your Mushroom Masala, consider the flavour and texture you want to achieve. White button mushrooms are mild-tasting and versatile, while Cremini mushrooms offer a more classic umami flavour. Portobellos have a rich savoury taste and meaty texture, which can add depth to your curry.
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Preparing the aromatics: Ginger, garlic and onion paste
Preparing the aromatics is the first step in making mushroom masala. Ginger, garlic, and onion form the base of the curry. To prepare the aromatics, start by finely dicing a yellow onion. You can also use a red onion, but avoid using red onions if you plan to puree the onions. Next, prepare fresh ginger and garlic. You can use store-bought ginger and garlic paste, or make your own by blending or grinding the ginger and garlic.
Once you have your aromatics ready, heat oil in a medium-sized pot or skillet. Add the onions and cook for 3 to 4 minutes with the lid on, stirring occasionally. Then, add the ginger and garlic and cook for another 30 seconds to a minute. If you are using whole spices like cumin seeds, Indian bay leaf, cinnamon, cardamom, cloves, mace, or black cardamom, you can add them at this stage as well.
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Spices: Turmeric, red chilli powder, coriander powder, cumin powder, garam masala
Spices are essential to any curry, and mushroom masala is no exception. The following spices are used in this dish: turmeric, red chilli powder, coriander powder, cumin powder, and garam masala.
Turmeric is a ground spice made from the dried roots of the Curcuma longa plant. It has a bright yellow colour and a warm, bitter flavour. Turmeric is often used in Indian cuisine and is a key ingredient in curry powders and masalas. It gives the dish a beautiful yellowish tinge.
Red chilli powder adds a spicy kick to the mushroom masala. The intensity of the spice can be adjusted to your preference, but mild Kashmiri red chilli powder is commonly used in this dish.
Coriander powder is made from grinding coriander seeds. It has a warm, nutty flavour with a hint of citrus that enhances the other spices in the dish.
Cumin powder, made from ground cumin seeds, has an earthy, slightly spicy flavour. It is commonly used in Indian cuisine and pairs well with the other spices in the mushroom masala.
Garam masala is a blend of spices that typically includes sweetness from cinnamon, a spicy hit from peppercorns, earthiness from cumin seeds, freshness from coriander seeds, and fragrance from cardamom. It is an essential spice blend in Indian cuisine and adds a complex layer of flavours to the mushroom masala.
These spices are typically added to the dish after the onion, ginger, garlic, and tomato base has been sautéed. They are mixed well and cooked for a brief period before the mushrooms are added, allowing the flavours to blend and intensify. The spices can be adjusted to your preference, but it is important to strike a balance to ensure the flavours complement each other.
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Adding tomatoes: Fresh or puree
The choice of adding fresh tomatoes or tomato puree depends on your preference and convenience. Here's a detailed description of both methods:
Fresh Tomatoes
Using fresh tomatoes can add a tangy flavour to your mushroom masala. Here's how you can incorporate them:
- Choose ripe red tomatoes and blend them into a smooth puree.
- If you prefer a chunkier texture, you can chop or dice the tomatoes instead of pureeing them.
- Heat oil in a pan and add your choice of whole spices, such as cumin seeds, bay leaf, cinnamon, cardamom, and cloves.
- Add the fresh tomato puree or chopped tomatoes and saute for a few minutes.
- Continue following your mushroom masala recipe by adding spices, aromatics, and mushrooms.
Tomato Puree
Using store-bought or homemade tomato puree is a convenient option that can save time. Here's how you can use it:
- Purchase good quality tomato puree or make your own by pureeing ripe plum tomatoes in a blender.
- Heat oil in a pan and add your choice of whole spices, such as cumin seeds, bay leaf, cinnamon, cardamom, and cloves.
- Add the tomato puree to the pan and saute for 2-3 minutes, stirring occasionally.
- Proceed with the rest of your mushroom masala recipe, adding spices, aromatics, and mushrooms.
Both methods will result in a delicious mushroom masala, so feel free to choose the one that suits your taste and convenience. Remember to adjust the spices and other ingredients according to your preference.
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Serving suggestions: Roti
Mushroom masala is a rich and flavourful curry that goes well with roti, a type of Indian flatbread. It is a versatile dish that can be served with a variety of side dishes and accompaniments. Here are some serving suggestions for enjoying mushroom masala with roti:
Plain Roti
For a simple and traditional option, serve mushroom masala with plain roti. The roti will soak up the delicious spiced gravy of the curry, creating a satisfying and comforting meal. This dish can be enjoyed as an everyday meal or for special occasions.
Roti with Rice
Pairing roti with rice creates a wholesome and balanced meal. You can serve mushroom masala with steamed basmati rice, fragrant jeera rice, or flavorful Matar Pulao. The rice will complement the roti and absorb the flavours of the curry.
Roti with Other Flatbreads
You can also serve mushroom masala with a variety of other Indian flatbreads, such as naan, chapati, puri, kulcha, or paratha. Offering a selection of flatbreads adds variety to your meal and allows your guests to choose their favourites.
Roti with Cucumber Salad
For a refreshing touch, serve mushroom masala with roti alongside a cucumber salad. This combination provides a contrast of flavours and textures, making the meal more interesting and enjoyable.
Roti with Raita
Another option is to serve mushroom masala with roti and a bowl of raita, a traditional Indian condiment made with yoghurt and spices. Raita can help cool down the palate, especially if the curry is spicy, and adds a creamy and tangy element to the meal.
Roti with Vegetables or Proteins
To make the meal more nutritious and wholesome, you can serve mushroom masala with roti and a side of vegetables or proteins. Some options include steamed or stir-fried vegetables like carrots, potatoes, cauliflower, baby corn, bell peppers, or leafy greens. For proteins, you can add paneer, tofu, or your choice of meat.
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Frequently asked questions
You will need mushrooms, onions, tomatoes, ginger, garlic, oil, and spices. You can use any type of mushroom, but white button mushrooms are common in Indian cuisine. For spices, you will need turmeric, red chilli powder, coriander powder, cumin powder, and garam masala.
You can add nuts like cashews or almonds to make the curry creamy and rich. You can also add vegetables like green peas, carrots, potatoes, cauliflower, baby corn, or bell peppers.
Mushroom masala can be served with rice, roti, naan, or paratha.
Mushroom masala is a quick and easy dish that can be prepared in under 20 minutes.
Mushroom masala can be stored in an airtight container in the refrigerator for up to 4-5 days. It can also be frozen for up to 2-3 months.
