This mushroom masala is a dish that I turn to when I want something hearty and full of flavor but don’t have a lot of time to spend in the kitchen. It’s a fragrant mix of tender mushrooms, spices, and a creamy tomato-coconut sauce that comes together in just 30 minutes. This dish is perfect for serving with rice or naan, and it’s always a hit when I need a quick, satisfying meal.
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💭 Why you’ll love this recipe
- One-pot recipe. This dish is quick and easy to make all in one pot. It’s ready in 30 minutes, making it the perfect addition to your weekly dinner menu.
- Packed with bold flavors. My version is rich, savory, and filled with flavors from aromatic spices for a satisfying dinner.
- Vegan and gluten-free for everyone to enjoy.
📋 Ingredients and notes
To make this mushroom masala recipe, you’ll need olive oil, red onion, green or red pepper, garlic cloves, ginger paste, dried red chili, white button mushrooms, garam masala, ground coriander, turmeric, fenugreek leaves, chopped tomatoes, coconut milk, and fresh coriander.
Variations & Substitutions
- Mushrooms. White button mushrooms work best, but you can also use cremini mushrooms or portobello mushrooms.
- Tomatoes. I used a can of diced tomatoes, but you can swap it with fresh tomatoes or tomato puree.
- Red bell pepper. Feel free to use any color of bell pepper you have on hand.
- Red onions. Substitute with yellow or white onions.
- Coconut milk. Adds a rich, creamy texture and a subtle coconut flavor.
- Ginger paste. You can also use freshly grated ginger or ginger powder.
- Garlic. Freshly minced garlic cloves are best.
- Fenugreek leaves. Use fresh or dried.
- Dried chili. Substitute with red chilli powder or cayenne pepper for some heat.
- Spices. I used a blend of coriander powder, turmeric powder, and garam masala. Season with salt and pepper to taste.
- Fresh coriander. Also called cilantro.
📖 How to make mushroom masala
Step 1:
Heat the oil in a large, deep skillet and melt the olive oil.
Step 2:
Cook the onion and peppers over medium heat for 4-5 minutes until they become soft.
Step 3:
Add the garlic, ginger paste, and red chili, and cook for another minute until they release their fragrance. Then, toss in the mushrooms and cook for 5-6 minutes until they shrink in size and most of the liquid evaporates.
Step 4:
Mix in the spices and cook for an additional minute.
Step 5:
Pour in the chopped tomatoes and coconut milk, then simmer for 10 minutes until the sauce thickens.
Step 6:
Garnish with fresh coriander and serve over rice or with naan.
Shruthi’s Top Tip
Slice mushrooms evenly to ensure they cook at the same rate, preventing some pieces from becoming soggy while others are undercooked.
- Use a wide, deep skillet to sauté the vegetables and mushrooms, allowing them to cook evenly and helping the liquid evaporate efficiently.
- Toast the spices in the skillet for about a minute to release their essential oils, enhancing their flavors.
- If the dish appears too dry after adding the mushrooms, add a splash of water to prevent sticking before adding the tomatoes and coconut milk.
- Crush the dried red chili before adding it to control the level of heat in the dish.
👩🏽🍳 Troubleshooting FAQs
Yes, you can use cremini or portobello mushrooms for a deeper flavor, but adjust cooking time as needed.
You can make a quick substitute using equal parts of cumin, coriander, and cardamom with a pinch of cloves and cinnamon.
Yes, omit the dried red chili or reduce the amount for a milder dish.
While coconut milk is already dairy-free, you could also use cashew cream for a different flavor profile.
🍴 How to serve mushroom masala
Serve mushroom masala with naan bread, roti, or paratha for a filling meal. I also like pairing it with basmati rice and jeera rice. For sides, you can never go wrong with dal tadka.
🍴Storage and reheating suggestions
To store leftover mushroom curry, transfer it to an airtight container and refrigerate for 3-4 days.
To freeze, place it in a freezer bag and remove as much air as possible. Then, freeze it for up to 3 months.
To reheat leftovers, you can thaw it overnight in the fridge, if from frozen, and reheat it in the microwave at 1-minute intervals or on a stovetop at medium heat for 6-8 minutes. Make sure to stir constantly and add a splash of water or coconut milk if needed.
🍴 More Indian curry recipes
If you like this recipe, check out my other Indian curries:
Aloo Gobi Masala (Indian Potato and Cauliflower)
Authentic Chana Masala
Easy Cabbage Curry
Baingan Bharta
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
Mushroom Masala
Ingredients
- 2 tablespoons olive oil
- 1 red onion, diced, medium
- 1 green pepper, diced
- 4 cloves garlic, minced
- 1 tablespoon ginger paste
- 1 dried red chilli, chopped, small
- 1 lb white button mushrooms, sliced
- 2 teaspoons garam masala
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- ½ teaspoon fenugreek leaves
- 14 oz chopped tomatoes, canned
- 14 oz coconut milk, canned
- 2 tablespoons cilantro, chopped
Instructions
- Heat the oil in a large, deep skillet and melt the olive oil.
- Cook the onion and peppers over medium heat for 4-5 minutes until they become soft.
- Add the garlic, ginger paste, and red chili, and cook for another minute until they release their fragrance. Then, toss in the mushrooms and cook for 5-6 minutes until they shrink in size and most of the liquid evaporates.
- Mix in the spices and cook for an additional minute.
- Pour in the chopped tomatoes and coconut milk, then simmer for 10 minutes until the sauce thickens.
- Garnish with fresh coriander and serve over rice or with naan bread.
Notes
- Use a wide, deep skillet to sauté the vegetables and mushrooms, allowing them to cook evenly and helping the liquid evaporate efficiently.
- Toast the spices in the skillet for about a minute to release their essential oils, enhancing their flavors.
- If the dish appears too dry after adding the mushrooms, add a splash of water to prevent sticking before adding the tomatoes and coconut milk.
- Crush the dried red chili before adding it to control the level of heat in the dish.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolutely delicious. TY
Hi. How nice of you to share your secret family recipe for garam masala. Thank you.
You’re welcome – I hope you use it!
Using your mother’s Garam Masala recipe, I made it for my Indian neighbor to taste. My neighbor stated that this was the best that she has tasted outside her village!
TY to Mom for her permission to share! A fresh and good garam masala makes all the difference! 🙂
Thank you very much
I would love to see your Garam Masala recipe…I’ve heard you make your own using a family secret recipe. 🙂
Haha, we do have a family recipe! I’ll make sure to comment here when I post it (but need to make sure my mom is okay with me sharing it, ha!)
Any answer back from Mom yet? Hopefully she will give her permission to post her recipe!
Well, before I publish broadly, here’s what I use. Let’s hope mom approves!
125g jeera (cumin seeds)
100g black peppercorns
30 g black cardamom
10 g green cardamom
15 g cinnamon
10 g cloves
1/2 tsp dried whole ginger, ground
4-5 bay leaves
1/2 tsp hing (asafoetida)
Dry roast cardamom, cloves, cinnamon, black pepper, dried ginger, and bay leaves (2- 3 minutes). Then add cumin and continue dry roasting for 2-3 minutes.Add asafoetida and turn off the heat. Grind after it comes to room temp. Grind and strain through a sieve to remove any large pieces!