Emma Wilson
Mushroom masala is a rich and flavorful Punjabi-style curry made with tender mushrooms, onions, tomatoes, and spices. It is a popular vegan and gluten-free Indian dish that is easy to make and perfect for a weeknight dinner. The recipe is versatile, and you can use a variety of mushrooms, such as white button, shiitake, cremini, or portobello. The dish is often served with roti, naan, or rice, and it pairs well with soft dinner rolls, paratha, or pav.
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What You'll Learn
Ingredients
Mushroom masala is a versatile dish that combines earthy mushrooms with tangy tomatoes and a variety of aromatic spices. The specific ingredients and preparation methods may vary, but here is a comprehensive list of ingredients commonly used in mushroom masala recipes:
Mushrooms:
Mushrooms are the star ingredient in this dish. Commonly used varieties include white button mushrooms, cremini, baby Bella, Portobello, shiitake, or Swiss brown mushrooms. They can be sliced, chopped, or cooked whole according to your preference. It is important to clean and rinse the mushrooms thoroughly before use due to their tendency to collect dirt.
Onions:
Onions are a key component, providing flavour and body to the curry. They can be chopped, blended into a paste, or sliced for caramelisation. Caramelised onion paste adds a deeper, richer flavour to the gravy.
Tomatoes:
Tomatoes contribute to the tangy flavour of the dish. Fresh tomatoes can be chopped or blended into a puree or tomato sauce. Canned tomato products without added citric acid can also be used.
Spices:
A variety of spices give mushroom masala its distinctive flavour. These include turmeric, red chilli powder, garam masala, cumin powder, coriander powder, and curry powder. Garam masala itself is a blend of spices, typically including cinnamon, peppercorns, cumin seeds, coriander seeds, and cardamom. Whole spices such as bay leaves, cinnamon sticks, cardamom pods, cloves, and cumin seeds can also be added for extra aroma and flavour.
Nuts and Seeds:
Cashews are commonly used to add creaminess and a nutty flavour to the curry. They are often soaked and blended into a paste. Other nuts and seeds like poppy seeds can also be included for additional texture and flavour.
Herbs:
Fresh herbs like coriander leaves (cilantro) and fenugreek leaves (kasuri methi) add aroma and freshness to the dish. These herbs can be crushed or chopped and sprinkled on top just before serving.
Dairy:
Dairy products like yogurt, cream, or sour cream can be added to enhance the creaminess and richness of the curry. A vegan alternative to sour cream can also be used.
Vegetables:
Some recipes include vegetables like green peas (mutter) or boiled/canned chickpeas for added texture and nutrition. Onions, tomatoes, ginger, and garlic form the base of the curry, providing a robust flavour profile.
Other Ingredients:
Lemon juice can be added for a tangy touch, and sugar or maple syrup can be used to balance the tartness of the tomatoes. Oil or ghee is used for cooking the spices and vegetables.
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Preparation
Mushroom masala is a versatile, gluten-free, and vegetarian Indian dish that can be prepared in an instant pot or on a stovetop. It is a flavourful curry made with tender mushrooms, onions, tomatoes, and spices. The dish is best served with roti, naan, rice, or any type of Indian flatbread.
Step 1: Clean the mushrooms
Rinse the mushrooms well with water and wipe them dry. You can use white button mushrooms, cremini, baby Bella, Portobello mushrooms, or any other type of mushroom of your choice. Slice off a bit of the base stalk and then slice or chop them. Keep them aside.
Step 2: Prepare the onion-cashew paste
Soak 15 cashews in lukewarm water for about 10 minutes. Drain the cashews and transfer them to a blender jar along with 1 teaspoon each of ginger and garlic paste, and 3/4 to 1 cup of chopped onions. Blend until smooth. Transfer this paste to a bowl.
Step 3: Prepare the tomato-chilli puree
In the same blender jar, add 1/2 cup or 70 grams of tightly packed and chopped tomatoes (or 1/3 cup of tomato puree) and green chillies. Blend into a smooth puree.
Step 4: Cook the onion-cashew paste
Set your instant pot to saute mode and heat some oil or vegan ghee. Add the onion-cashew paste and cook for about 30 seconds to 2-3 minutes, stirring occasionally.
Step 5: Add spices and tomato-chilli puree
Crush some Kasuri methi (dried fenugreek leaves) and add them to the pot along with the tomato-chilli puree. You can also add some red chilli powder, turmeric, and salt at this stage. Cook for another 2-3 minutes until the oil starts to separate.
Step 6: Add mushrooms and cook
Add the mushrooms and cook until they are tender but not soggy. You can also add bell peppers or green peas at this stage. Keep adding 1/4 to 1/2 cup of water as you cook the masala. Taste and adjust the salt as needed.
Step 7: Add garam masala and garnish
Sprinkle some garam masala, kasuri methi, and fresh coriander leaves. Turn off the heat and let the dish rest covered for a while for the flavours to absorb. You can also add a squeeze of lemon juice before serving.
Your mushroom masala is now ready to be served!
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Cooking method
Mushroom masala is a versatile and flavourful dish that can be made in an instant pot or on a stovetop. It is a great option for vegetarians and can be served with roti, naan, rice, or any other type of Indian flatbread. The dish is gluten-free and can be made plant-based and nut-free if desired.
Preparing the ingredients:
Firstly, gather and prepare your ingredients. For the gravy base, you will need onions, ginger, garlic, and tomatoes. You can use fresh or canned tomatoes, but if using canned, opt for a no-added-citric-acid product. For the spices, you will need red chilli powder, turmeric, coriander powder, cumin powder, garam masala, and dried fenugreek leaves. You can also add whole spices like cumin seeds, cinnamon, cardamom, and bay leaves for extra flavour. If you want a creamy texture, soak some cashews in lukewarm water for about 10 minutes, then drain and blend them with ginger, garlic, and onion before adding them to the pot.
For the mushrooms, you can use white button mushrooms, cremini, Portobello, or any other variety of your choice. Rinse the mushrooms thoroughly to remove any dirt and slice or chop them to your desired size.
Cooking the gravy:
Heat some oil or vegan ghee in a pot over medium heat. Add the onion paste and sauté until translucent. If using the cashew paste, cook it for about 2-3 minutes before adding the tomatoes. Add the tomatoes, tomato puree (if using), and all the spices, except the fenugreek leaves. Cook this mixture for a few minutes, adding a little water if needed, until the oil starts to separate.
Cooking the mushrooms:
Add the mushrooms to the pot and stir well. If using the instant pot, secure the lid and pressure cook for about 4 minutes. If cooking on the stovetop, cover and cook for 10-15 minutes, or until the mushrooms are tender. You can also add bell peppers or green peas at this stage, cooking until they are tender but not soggy.
Final touches:
Once the mushrooms are cooked to your liking, add the crushed fenugreek leaves, lemon juice, and fresh coriander leaves. Taste and adjust the seasoning, adding more salt or garam masala as needed. If the masala is too thick, add a splash of water to thin it out. If it's too tart, add a little sugar or maple syrup to balance the flavours.
Serve the mushroom masala hot with your choice of roti, naan, rice, or flatbread, and enjoy the delicious flavours of this hearty dish!
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Serving suggestions
Mushroom masala is a versatile dish that can be served in a variety of ways. Here are some serving suggestions to consider:
Rice
Mushroom masala is often served with rice, either plain steamed basmati rice or flavoured rice such as pulao. It can be paired with plain rice to let the flavours of the curry shine, or with flavoured rice for a more complex dish.
Flatbreads
Flatbreads such as roti, naan, chapati, plain paratha, or soft dinner rolls (pav) are also a popular choice to soak up the rich and creamy gravy of the mushroom masala.
Vegetables and Proteins
Mushroom masala can be served with additional vegetables or proteins. Some options include green peas, boiled or canned chickpeas, paneer, tofu, or oven-baked potatoes. These additions can provide a contrast in textures and flavours, making the dish more interesting and satisfying.
Cream or Coconut Milk
For a richer and creamier dish, mushroom masala can be served with a splash of cream or coconut milk. This is especially suitable for those who follow a plant-based diet, as it adds a luxurious finish to the dish.
Garnishes
Fresh coriander leaves, lemon juice, and crushed kasuri methi (dried fenugreek leaves) are commonly used to garnish mushroom masala. These garnishes add a burst of flavour and colour to the dish, enhancing its overall presentation and taste.
Mushroom masala is a versatile and satisfying dish that can be tailored to individual preferences. It can be served as a weeknight meal or for special occasions, making it a popular choice for those who enjoy Indian cuisine.
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Variations
Mushroom masala is a versatile dish that can be adapted in many ways. It is a popular restaurant-style dish that is comforting, satisfying, and easy to make at home. Here are some variations to consider:
Type of Mushrooms
The type of mushroom used in mushroom masala can vary depending on your preference or availability. White button mushrooms are commonly used in Indian cuisine, but other varieties such as shiitake, Swiss brown (cremini), Portobello, baby bella, or any other favourite mushroom can be used. Each type of mushroom will lend a unique taste, flavour, and texture to the dish.
Vegetables and Legumes
While mushrooms are the star ingredient, additional vegetables or legumes can be added to mushroom masala. Green peas, boiled or canned chickpeas, and oven-baked potatoes are common additions. If you want to increase the nutrition profile of the dish, you can also stir in some baby spinach at the end.
Creaminess
To add creaminess to the curry, some recipes call for cashew paste or soaked cashews blended with water. For a nut-free option, heavy cream, coconut milk, or coconut cream can be used instead. Additionally, yogurt can be added to give the gravy a creamy and smooth consistency.
Spices
The spices used in mushroom masala can be customised to suit your taste preferences. The quintessential garam masala is often used, but you can also add or substitute with other spices such as cumin powder, coriander powder, turmeric powder, red chilli powder, cinnamon, cardamom, bay leaf, or meat masala. Adjusting the amount of spices and adding a squeeze of lemon juice can also enhance the flavour of the dish.
Serving Suggestions
Mushroom masala is typically served with flatbreads like roti, naan, plain parathas, or rice. However, variations in serving suggestions include using quinoa, soft dinner rolls (pav), or other types of Indian flatbreads such as paratha.
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Frequently asked questions
Mushroom Masala is a rich and flavorful Punjabi-style curry made with tender mushrooms, onions, tomatoes, and aromatic spices. It is a popular restaurant-style dish that is vegan and gluten-free.
Mushroom Masala is a creamy, spicy, tangy curry with earthy flavors from the mushrooms and tart tomatoes. It is not too spicy or hot but packs a burst of robust Indian flavors.
Mushroom Masala is a versatile dish that can be served with roti, naan, rice, or any type of Indian flatbread. It is ideal for both everyday meals and special occasions.
