Nothing complements the flavors from mushrooms as Mushroom Masala does and that's the recipe I am sharing today. Mushroom Masala is a simple yet delicious recipe that is usually paired with rotis or Indian bread. With the right amount of spices, it can be a great pairing for steamed rice too.
This recipe is unique in one major aspect unlike other mushroom masala recipes you would find online. This recipe is 100% plant-based. Most recipes call for cream or milk as a thickener and to homogenize the flavors, but there is a vegan alternative for that.
As more and more people are realizing the goodness and kindness that veganism brings, I am getting a lot of requests for vegan versions of commonplace dishes such as the one I am sharing today.
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If you like the easy mushroom curry served in most Indian restaurants, you will love this vegan version too. All the creaminess comes from cashews and coconut milk. Even the coconut cream is optional unless the gravy turns too watery.
Obviously one of the key ingredients of this recipe is the mushrooms. But not any kind of mushrooms. Cremini or button mushrooms work the best for this recipe because they absorb the flavors from the gravy and blend very well into the recipe. Other mushroom types have a tendency to dominate the flavors.
Apart from the mushrooms, there is a list of spices that do much of the work in bringing the wonderful authentic flavor that will rival any restaurant offering.
Check out the ingredients list to make sure you do not miss the important ones. I have prepared this mushroom masala recipe several times now and it has been a hit every time.
Try this mushroom masala recipe today and pair it with Phulak Roti or Naan with spicy pickles on the side. You can also pair them up with steamed rice. If you like this, I am sure you will also like my Mushroom Rice recipe. Check out the link and save it in your favorites...
Ingredients note
- Mushroom: I used presliced organic cremini mushrooms from Costco. Be sure to clean them thoroughly by wiping them down with a damp cloth.
- Spices: Spices like red chili powder, turmeric powder, coriander powder is a must for this mushroom masala curry. Generally speaking, it is important that these spice powders are in sealed canisters to get the best results.
- Cashews: Use roasted or plain cashews. Soaking them in warm water for 15 minutes softens them up and that helps in getting an even foundation for the spices to blend in.
How to prepare this dish
Place a pan over medium heat and add oil. As the oil heats up, add cloves and cardamom and begin to saute.
Add chopped garlic, ginger, and onions, and continue to saute until the onions soften.
Add chopped tomatoes and saute for 2 minutes. Now add the soaked cashews and toss them to get an even mix. Turn the heat off and let it cool.
Blend the mixture with ¼ cup water to a fine paste consistency and set aside.
Heat a tablespoon of vegetable oil in a medium-size pan and saute mushrooms for 3 minutes.
Add red chili powder, coriander powder, and garam masala. Continue to saute on low heat for 30 seconds.
Pour the onion-tomato puree and cook until the mixture thickens.
Pour water (1 cup) as needed and cook until the mushrooms turn tender. Bring the gravy to the desired consistency by adding more water or coconut milk(¼ cup) if needed.
Sprinkle Kasuri methi and Cover and remove from heat.
Mushroom Masala is ready! Just garnish with cilantro and serve with rice or rotis!
Recipe FAQ's
This mushroom masala is vegan and free from dairy so the shelf life is longer than the non-vegan version. I recommend you store it in an airtight container for up to a week.
Mushrooms cook relatively quickly compared to vegetables. 4-5 minutes over medium heat usually does it. Be sure to cook them until they're tender and lightly browned.
The vegan diet is free of meat and any kind of animal product. Mushrooms are 100% vegan in that regard. In fact, they are one of the few non-animal sources of vitamin D, and they also contain B vitamins and varying amounts of fiber and protein.
Top tips
- Use pre-sliced organic cremini mushrooms so that you will have less prep work to complete before you start.
- You could also use tomato paste instead of fresh tomatoes, which will give better color and texture to the curry. Use 1-2 tablespoons of tomato paste.
- In the end, you can add ¼ cup of full-fat coconut milk for a creamy and rich flavor. But this is totally optional.
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📖 Recipe
Mushroom Masala Recipe
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 16 oz Mushrooms
- 1 onion chopped
- 2 small tomatoes
- ½ inch ginger
- 2 garlic cloves
- 2 tablespoon cashews
- ½ teaspoon red chili powder
- ¼ teaspoon turmeric powder
- ½ teaspoon coriander powder
- 2 cloves
- 2 green cardamom
- ½ cup coconut milk - optional
- ¼ teaspoon Kasuri methi
- Salt to taste
- 1 tablespoon oil
Instructions
- Place a pan over medium heat and add 2 teaspoons of oil. As the oil heats up, add cloves and cardamom and begin to saute.2 green cardamom, 2 cloves
- Add chopped garlic, ginger, and onions, and continue to saute until the onions soften.1 onion chopped, ½ inch ginger, 2 garlic cloves
- Add chopped tomatoes and saute for 2 minutes. Now add the soaked cashews and toss them to get an even mix. Turn the heat off and let it cool.2 small tomatoes, 2 tablespoon cashews
- Blend the mixture with ¼ cup water to a fine paste consistency and set aside.
- Heat a tablespoon of vegetable oil in a medium-size pan and saute mushrooms for 3 minutes.16 oz Mushrooms
- Add red chili powder, coriander powder, and garam masala. Continue to saute on low heat for 30 seconds.½ teaspoon red chili powder, ¼ teaspoon turmeric powder, ½ teaspoon coriander powder
- Pour the onion-tomato puree and cook until the mixture thickens.
- Pour water (1 cup) as needed and cook until the mushrooms turn tender. Bring the gravy to the desired consistency by adding more water or coconut milk if needed.½ cup coconut milk
- Sprinkle Kasuri methi and Cover and remove from heat.¼ teaspoon Kasuri methi
- Mushroom Masala is ready! Just garnish with cilantro and serve with rice or rotis!
Video
Notes
- Use pre-sliced organic cremini mushrooms so that you will have less prep work to complete before you start.
- You could also use tomato paste instead of fresh tomatoes, which will give better color and texture to the curry. Use 1-2 tablespoons of tomato paste.
- In the end, you can add ¼ cup of full-fat coconut milk for a creamy and rich flavor. But this is totally optional.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Aruna says
I find that adopting a vegan diet (as mush as I can) has had noticeable health benefits. I am not tally off dairy as yet but have reduced the use of dairy products quite a bit. I love mushrooms and as a South India, coconut is a flavour that I enjoy; so this is a mushroom dish that I will love.
Sasmita says
Love the addition of coconut milk, such a yummilicious share 😋😋
Uma Raghupathi says
Thank you 😊
sapana says
Mushroom is one of our favorite vegetables and this vegan masala sounds just perfect for us to pair with some warm parathas.
Seema Doraiswamy Sriram says
I have a couple of vegans up for the weekend, this will be a lovely try