Mushroom Masala Recipe: This Mushroom Masala recipe offers a delightful Punjabi-style one-pot curry made with white button mushrooms cooked in a flavorful onion-tomato gravy. It’s a simple yet delicious dish perfect for any mealtime.
About Mushroom Masala Recipe:
This easy-to-make curry requires some initial preparation, including making onion paste and tomato puree. Once these are ready, cooking the mushroom masala becomes effortless.
The caramelization of onion paste lends a rich flavor to the gravy, while the addition of fresh yogurt provides a creamy texture and enhances the taste. Unlike some recipes, this mushroom masala doesn’t include nuts, resulting in a lighter yet incredibly flavorful dish.
Mushroom Masala Recipe Ingredients:
For Onion Paste:
- 3/4 to 1 cup chopped onions (about 100 grams or 2 medium onions)
- 1 teaspoon chopped ginger or 1-inch piece of ginger
- 1 teaspoon chopped garlic or 4 to 5 medium-sized cloves of garlic
For Tomato Puree:
- 1/2 cup chopped tomatoes (packed tightly, about 70 grams or 2 small to medium tomatoes) or 1/3 cup tomato puree
Other Ingredients:
- 200 to 250 grams white button mushrooms
- 4 tablespoons whisked Curd (yogurt)
- 3 tablespoons any neutral oil
- 1/2 teaspoon cumin seeds
- 2 small Indian bay leaves (tejpatta) or 1 medium to large Indian bay leaf
- 1/2-inch piece of cinnamon
- 1 black cardamom (optional)
- 2 green cardamoms
- 3 cloves
- 1 single strand of mace (optional)
- 1/4 teaspoon ground turmeric (turmeric powder)
- 1/2 teaspoon red chilli powder
- 1 teaspoon ground coriander (coriander powder)
- 3/4 cup water and 1/3 cup water for Instant Pot
- Salt to taste
- 1/4 teaspoon Garam Masala
- 1/2 teaspoon crushed dried fenugreek leaves (kasuri methi)
- 2 tablespoons chopped coriander leaves (cilantro)
How to Prepare Mushroom Masala Recipe:
- Start by rinsing or wiping dry 200 to 250 grams of mushrooms. Trim off a bit of the base stalk, then slice or chop them as desired. Set aside.
- In a grinder or blender, combine ¾ to 1 cup of chopped onions, 1 tbsp of chopped ginger, and 1 tbsp of chopped garlic.
- Grind the mixture into a smooth paste without adding any water.
- Transfer the onion-ginger-garlic paste to a bowl and set it aside.
- In the same grinder, add ½ cup of tightly packed chopped tomatoes.
- Blend the tomatoes into a smooth puree without adding water. There’s no need to blanch the tomatoes before pureeing. Set the tomato puree aside. If using packaged puree, use about ⅓ cup.
- Whisk 4 tablespoons of fresh yogurt (curd) until smooth, then set it aside.
Sautéing the Onion and Tomato Paste:
- Heat 3 tablespoons of oil in a pan and add the following whole spices: ½ teaspoon cumin seeds, 2 small or 1 medium to large bay leaves (tej patta), ½ inch cinnamon stick, 1 black cardamom, 2 green cardamoms, 3 cloves, and 1 single strand of mace.
- Sauté the spices until they become aromatic.
- Lower the heat and add the ground onion-ginger-garlic paste to the pan.
- Mix the paste with the oil. If it splutters, cover the pan with a lid, leaving some space for steam to escape.
- Cook the paste on low to medium heat, stirring often, until it starts to reduce.
- Continue sautéing until the onion paste turns golden brown and caramelized. Adding a pinch of salt can help expedite the process.
- Once caramelized, add the prepared tomato puree to the pan and mix well.
- Add the spice powders: ¼ teaspoon turmeric powder, ½ teaspoon red chili powder (or cayenne pepper), and 1 teaspoon coriander powder.
- Stir frequently and sauté until you see oil releasing from the sides of the onion-tomato masala. The masala paste will also thicken and become glossy.
Sautéing the Mushrooms:
- Now, add the sliced or chopped white button mushrooms to the onion-tomato masala mixture.
- Reduce the heat and pour in the beaten yogurt (curd). Make sure to whisk the yogurt separately in a bowl before adding it to the pan. Using yogurt made from whole milk is recommended to avoid splitting in the gravy. If yogurt is not available, you can skip this step.
- Immediately after adding the yogurt, thoroughly mix everything together.
- Allow the mixture to simmer over low to medium heat for 2 to 3 minutes.
Preparing the Mushroom Masala Recipe:
- Next, pour in ¾ cup of water, or adjust the quantity as needed to achieve your desired consistency. Keep in mind that mushrooms release water during cooking, so start with less water and add more later if necessary.
- Season the gravy with salt to taste and mix well.
- Stir the mixture thoroughly.
- Cover the pan with a lid.
- Let the masala gravy simmer over low to medium heat for 18 to 20 minutes, or until the mushrooms are cooked through and the gravy has thickened slightly. You should also notice some oil specks appearing on the surface.
- Finally, add ¼ teaspoon of garam masala powder and ½ teaspoon of crushed kasuri methi (dried fenugreek leaves). For a richer flavor, you can also add 1 to 2 tablespoons of heavy cream at this stage.
- Stir the gravy well to incorporate the added spices.
- Finish by adding 2 tablespoons of chopped coriander leaves and stirring them into the mushroom masala.
Serving Suggestions:
- Garnish the mushroom curry with additional coriander leaves if desired before serving.
- Serve the Mushroom Masala hot or warm with steamed rice, jeera rice, pulao, roti, paratha, naan, bread, or dinner rolls.
Storage:
Leftovers can be refrigerated for one to two days. Reheat the mushroom masala gravy in a pan before serving. If the gravy thickens too much upon reheating, simply add a few tablespoons of water to adjust the consistency.
Conclusion:
Mushroom Masala Recipe is a versatile and flavorful dish that’s easy to prepare and perfect for any mealtime. By following these simple steps and tips, you can create a delicious Punjabi-style curry that’s sure to impress your family and friends. Whether served with rice, bread, or roti, Mushroom Masala is sure to become a favorite in your recipe collection.
FAQs about Mushroom Masala Recipe
Can I use any type of mushrooms for this recipe?
While white button mushrooms are traditionally used in this recipe, you can also use other varieties such as cremini, portobello, or shiitake mushrooms for a different flavor profile.
Is it necessary to make onion paste and tomato puree from scratch?
Making fresh onion paste and tomato puree adds depth of flavor to the dish, but you can use store-bought versions as a time-saving alternative.
Can I skip adding yogurt to the gravy?
Yes, you can omit yogurt if you prefer a lighter version of the dish. However, yogurt adds a creamy texture and enhances the taste of the gravy.
How do I adjust the consistency of the gravy?
If the gravy is too thick, you can add more water to thin it out. Conversely, if it’s too thin, allow it to simmer uncovered until it reaches your desired thickness.
Can I freeze Mushroom Masala for later use?
While Mushroom Masala can be refrigerated for 1 to 2 days, it’s not recommended for freezing as mushrooms may become soggy upon thawing.
