Vegan Mushroom Masala
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 dishes such as the one I am sharing today. Vegan Mushroom Masala is a simple and delicious recipe that is usually paired with rotis or Indian bread but tastes equally delicious when you pair it with rice.
If you like the mushroom masala served in most Indian restaurants, you will love this vegan version too. I did not add any cream or milk. All the creaminess comes from cashews and coconut milk. Â You do not really have to use coconut cream unless the gravy turns too watery.
Now obviously one of the key parts 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. I have prepared this dish several times now and it has been a hit every time. Try this recipe today and pair it with Roti or Naan with spicy pickles on the side. You can also pair them up with steamed rice. If you like this, be sure to try my Mushroom Rice recipe another day.
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Here are the recipe details….
Vegan Mushroom Masala
Ingredients
- ½ cup cubed onions
- 2 small tomatoes
- ½ inch ginger
- 2 garlic cloves
- 2 tbsp cashews
- 2 green chilies
- ½ tsp red chili powder
- ¼ tsp turmeric powder
- ½ tsp coriander powder
- 1 bay leaf
- 2 cloves
- 4 green cardamom
- 1 small cinnamon stick
- ½ cup coconut milk optional
- ¼ tsp Kasuri methi
- Salt to taste
- 1 tbsp oil
- 16 oz Mushrooms
Instructions
- Blanch onions and cool them to room temperature. Blend them along with tomatoes, cashews or almonds, ginger, and garlic to a fine paste consistency and set aside.
- Pour the onion-tomato puree and cook until 2 minutes.
- Add red chili powder, coriander powder, and garam masala. Continue to saute on low heat until the mixture thickens. This will take about 10 minutes.
- Add mushrooms, salt and saute for another 4 mins.
- Pour water 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.
- Sprinkle Kasuri methi. Cover and remove from heat.
- Mushroom Masala is ready! Just garnish with cilantro and serve with rice or rotis!
Watch the short video here
Nandita Gupta
April 26, 2018 at 6:01 pmI absolutely love everything with mushrooms. It’s one of my favorite vegetables to have. This curry sound delicious and the video is great.
Uma Srinivas
April 27, 2018 at 3:47 amThank you Nandita:)
Sujata Roy
April 27, 2018 at 3:21 amMushroom masala sounds rich creamy and superbly delicious. Gravy can be made with any vegetable or paneer. Awesome share.
themadscientistskitchen
April 27, 2018 at 8:16 amAnything with mushrooms is loved at home. I am bookmarking this one. Lovely share.
Shobha Keshwani
April 27, 2018 at 8:40 amThe mushroom masala looks so delicious.. specially the gravy. It will taste good with rice or naans.
Soma Mukherjee
April 27, 2018 at 10:42 amThe gravy looks so silky and yummy too tempting, thanks for the vegan version of this curry.
Jolly
April 27, 2018 at 8:35 pmThe whole dish looks so the rich and silky texture of the curry. I actually love these type of thick curries and love to eat with rice or chapati. Beautiful share
Mayuri Patel
April 27, 2018 at 9:26 pmThe mushroom masala looks so creamy and rich. No one would guess that it does not have any dairy cream in it. Though I don’t follow a vegan diet, I like to replace the cream with coconut milk and cashew nuts.
Ritu Tangri
April 28, 2018 at 8:11 amMushrooms are my favorite and I can absolutely imagine how flavorful this curry must be…superb!!
Jayashree
April 28, 2018 at 11:10 amThis curry looks so delicious, tastes good with any thing. Wonderful share.
Avin
April 29, 2018 at 2:32 amIt’s true veganism is taking out food trends. The curry looks super good and creamy. Will try out this version soon😚
Rafeeda - The Big Sweet Tooth
April 29, 2018 at 8:56 amMushroom is one of my favorite veges! The masala sounds delicious… anything with coconut milk is always a winner!
dhwani
April 29, 2018 at 3:17 pmAnything with mushroom loved by my hubby and son. I make Mushroom Kurma often. But never tried a vegan version. I ll try your recipe and keep you posted. Thanks. 🙂
Uma Srinivas
April 29, 2018 at 9:55 pmThank you Dhwani.
Padma Veeranki
April 29, 2018 at 6:09 pmI love mushrooms and this creamy rich gravy looks delicious….and adding coconut won my heart…Yummy share!!
Uma Srinivas
April 29, 2018 at 9:55 pmThank you, Padma!
Freda @ Aromatic essence
April 29, 2018 at 8:23 pmBeautiful, silky smooth texture of the gravy. Looks delightful, perfect with those rotis 🙂
Maria
April 30, 2018 at 2:23 amMmmmmm…love mushrooms! I also make a simple mushroom curry but yours sounds more rich with deeper flavours from methi and coconut milk. Will try it your way next time. 😊
Seema Doraiswamy Sriram
April 30, 2018 at 9:02 amI have a couple of vegans up for the weekend, this will be a lovely try
sapana
April 30, 2018 at 3:05 pmMushroom is one of our favorite vegetables and this vegan masala sounds just perfect for us to pair with some warm parathas.
Sasmita
April 30, 2018 at 4:56 pmLove the addition of coconut milk, such a yummilicious share 😋😋
Uma Srinivas
April 30, 2018 at 5:19 pmThank you 😊
Aruna
May 1, 2018 at 2:36 amI 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.