Mushroom Masala | Spicy Indian Mushroom Curry
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Indian
Serves: 4 servings
  • Button mushrooms – 400 gms
  • Onion – 2, large, make a smooth paste of them
  • Ginger paste – 1 tbsp
  • Garlic paste – 2 tbsp
  • Vegetable/mustard oil – 6 tbsp
  • Bay leaf – 1
  • Green cardamom – 4 to 6
  • Black cardamom – 1
  • Cloves – 4 to 6
  • Cumin seeds – ½ tsp
  • Turmeric powder – 1 tsp
  • Cumin powder – 2 tsp
  • Coriander powder – 2 tsp
  • Hot chili powder – 1 tsp
  • Kashmiri chili powder – 1 tsp
  • Sugar – ½ tsp
  • Salt to taste
  • Tomato puree – 2 tbsp
  • Plain yogurt/curd – ¼ cup
  • Freshly chopped coriander leaves to garnish
  1. Wipe each mushroom with a tissue or damp kitchen towel to remove all the loose dirt. Cut each button mushroom into half. Set them aside.
  2. Heat about 2 tablespoons of mustard oil in a skillet or kadhai. Once the oil is hot, add the cut mushrooms to the skillet and fry them on medium flame for about 15 minutes or until they turn golden brown in edges and also shrink in size to half (do not be tempted to add salt at this point). Mushrooms will not be cooked through at this stage. Take them out and set aside.
  3. Add the remaining oil to the same skillet. Once hot, temper the oil with whole spices – bay leaf, green & black cardamom, cloves and cumin seeds. Let them crackle and become fragrant for few seconds.
  4. Then tip in the onion paste, ginger paste and garlic paste. Sauté the onion-ginger-garlic paste for good 10 minutes on medium flame until they turn golden brown and all the moisture is boiled off.
  5. Add the tomato puree and cook it until the raw smell is gone, about couple of minutes.
  6. Then add the powdered spices – turmeric, cumin, coriander, hot chili and Kashmiri chili powder. Add the sugar and salt to taste. Add a splash of water and stir-fry the spices on medium high heat until the oil starts to separate, about 2 minutes. Add about ¼ cup of water if the spices start to stick to the skillet.
  7. Add fried mushrooms and mix them well with the spice mix. Sauté the mushrooms in the spice mixture for good 5 minutes allowing them to soak up all the wonderful aroma.
  8. While the mushrooms are being cooked, whisk the yogurt with ¾ cup of water to get rid of any lumps.
  9. Once the mushroom is nicely sautéed, reduce the heat to minimum and pour the whisked curd to the skillet and keep stirring. Whisking the curd with water before adding it to the hot pan will prevent it from splitting.
  10. Let the liquid come to a boil. Then cover and simmer the mushroom masala for 5 more minutes for all the flavors to come together.
  11. Finally, uncover the skillet, check for doneness of the mushroom which should be completely cooked by now and check & adjust for seasoning if needed.
  12. Check the consistency of the gravy and boil off some excess if it seems too watery. Sprinkle freshly chopped coriander leaves and serve warm mushroom masala with roti or rice.
Recipe by Everyday Indian Recipes at