Mushroom Masala | Restaurant Style Creamy Mushroom Masala | Easy To Make Recipe

I can choose Mushroom over Paneer (cottage cheese) anytime. What about you? Mushrooms are my favorite so when my dad bought some freshly sold Mushrooms from the market, I had to give this recipe a try and honestly it turned out so delicious & smooth that I just couldn’t resist from licking my plate clean! A very simple and unique recipe that has the full potential to sate your taste buds and dinner appetite for sure!

Mushroom Masala

Mushroom Masala is a typical Indian recipe of making mushrooms with Indian masala & spices. This recipe is best for the Indian Moms who can’t think of anything with mushrooms. But, don’t worry we will be bringing more delicious mushroom recipes in the future for you.

Ingredients To Cook Mushrooms: (fried separately)

Button Mushrooms (sliced)300 g
Bay Leaf1
Black Cardamom1
Cinnamon Stick1
Black Pepper5
Green Chilies (chopped)1
Onions (Cut in Petal Shape)1 large size
Red Chili Powder1/2 tsp
Salt 1/2 tsp
Olive Oil3 tbsp
Ghee3 tbsp
(tbsp-tablespoon; tsp-teaspoon)

How To Fry/Cook Mushrooms:

  • In a pan, heat oil + ghee, add the whole spices- bay leaf, black cardamom, cinnamon stick, black pepper & cloves. Add green chilies. Sizzle 1 minute over medium flame.
  • Add sliced Mushrooms, fry 5 minutes over high flame. Once the mushroom changes color to brown & water starts releasing, add 1/2 tsp salt. Fry 3 minutes over medium flame. Once done, Set aside. (mushrooms don’t need to be fried too much, so don’t over do-it)

Ingredients to Make Masala:

Olive Oil4 tbsp
Ghee2 tbsp
Cumin Seeds1/2 tsp
Garlic Paste1 tsp
Ginger Paste1 tsp
Onion Paste2 large size
Tomato Puree2 medium
Kashmiri Red Chili Powder1 tsp
Turmeric Powder3/4 tsp
Coriander Powder1 tsp
Cumin Powder1/2 tsp
Curd/Yogurt4 tbsp
Cashew nut Powder1 tbsp
Garam Masala Powder1 tsp
Water6-7 tbsp
Fresh Cream5 tbsp
Kasuri Methi (dried & roasted Fenugreek leaves)1/2 tsp
Sugar1 tsp
Salt1/2 tsp (as per taste)
(tsp-teaspoon; tbsp-tablespooon)

How To Cook:

Step 1: Heat oil + ghee in a fresh pan, add cumin seeds, sizzle for a minute over low-medium heat. Add ginger paste and garlic paste. Sauté 2 minutes over medium flame.

Step 2: Add onion paste, fry 5-6 minutes over medium flame until it changes color to slightly brown. pour the tomato puree, sprinkle sugar and salt. Sauté 7-8 minutes over medium flame.

Step 3: Over low flame, sprinkle kashmiri red chili powder, turmeric powder, coriander powder & cumin powder. Fry the masala until oil separates. Add curd & cashew nut powder. Mix & Cook 5 minutes over medium flame.

Step 4: Add the fried Mushroom-Onion mix (prepared earlier), sprinkle garam masala powder. Mix well over medium flame. Add water 6-7 tbsp. Mix well.

Step 5: Drizzle fresh cream and sprinkle kasuri methi. Mix over medium flame. Slow simmer 5 minutes over medium flame. Cover & Cook 5 minutes straight. Turn off the flame and let it rest 5 minutes. Serve hot with roti/paratha.

Mushroom Masala

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