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    Home » Recipes » Curry

    Mushroom Masala Recipe

    Published: November 30, 2021 · Modified: November 30, 2021 by Uma Raghupathi · This post may contain affiliate links · This blog generates income via ads · 23 Comments

    Jump to Recipe
    A white bowl is filled with mushroom masala

    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.

    A bowl of mushroom masala is on the table. this recipe

    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.

    Jump to:
    • Ingredients note
    • How to prepare this dish
    • Recipe FAQ's
    • Top tips
    • You might like this
    • 📖 Recipe

    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

    Ingredients for mushroom masala is on the table like onion, tomato, mushrooms and spices.
    • 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

    A pan is with oil, cloves and cardamom over the heat.

    Place a pan over medium heat and add oil. As the oil heats up, add cloves and cardamom and begin to saute.

    A pan is with onions, garlic and tomatoes over the heat.

    Add chopped garlic, ginger, and onions, and continue to saute until the onions soften.

    A pan is with vegetables and cashews over the heat

    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.

    A medium size pan is with mushrooms over the heat

    Heat a tablespoon of vegetable oil in a medium-size pan and saute mushrooms for 3 minutes.

    A pan is with mushrooms and spices

    Add red chili powder, coriander powder, and garam masala. Continue to saute on low heat for 30 seconds.

    A pan is with tomato puree and mushrooms over the heat

    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.

    A pan is with mushroom masala over the heat.

    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

    How long can we store the mushroom masala?

    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.

    How much time does it take to cook mushrooms?

    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.

    Are mushrooms vegan?

    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.
    A bowl is filled with mushroom masala and topped with cilantro.

    You might like this

    • Instant Pot Mushroom Rice
    • Easy Mushroom Curry - Instant Pot
    • Instant Pot Black Eyed Peas Curry | Lobia Masala
    • Vegan Mango Bread Recipe
    • Simple Vegan Banana Bread
    • Bhindi Masala (Indian Okra Curry)
    • Swiss Chard Curry With Potatoes
    • Tindora Fry Recipe (Ivy Gourd)
    • Palak Corn (Spinach Corn Curry)

    Did you love this recipe? Rate it five stars!
    And let me know what you loved about it in the comments.

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    📖 Recipe

    a bowl of mushroom masala is on the table

    Mushroom Masala Recipe

    Uma Raghupathi
    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.
    4.75 from 8 votes
    Print Recipe Share by Email
    Prep Time:10 mins
    Cook Time:25 mins
    Total Time:35 mins
    Course :Side Dish
    Cuisine :Indian
    Diet :Vegan
    Allergen :Mushroom Masala Recipe
    Difficulty :Easy
    Servings 4 people
    Calories 157 kcal

    Equipment

    • Blendtec Blender
    • Non-Stick Pan

    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
    Prevent your screen from going dark

    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!

    Process Shot

    Check above for step-by-step pictures (most of my recipes include pictures)

    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

    Click here to add your own private notes.

    Nutrition

    Calories: 157kcal | Carbohydrates: 10g | Protein: 5g | Fat: 12g | Saturated Fat: 6g | Sodium: 92mg | Potassium: 478mg | Fiber: 3g | Sugar: 3g | Vitamin A: 100IU | Vitamin C: 6mg | Calcium: 19mg | Iron: 2mg

    Nutritional information is an estimation only.

    Tried this recipe?Mention @simplesumptuouscooking or tag #simplesumptuouscooking!

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    Comments

    1. Maria

      April 30, 2018 at 2:23 am

      Mmmmmm...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. 😊

      Reply
    2. Freda @ Aromatic essence

      April 29, 2018 at 8:23 pm

      Beautiful, silky smooth texture of the gravy. Looks delightful, perfect with those rotis 🙂

      Reply
    3. Padma Veeranki

      April 29, 2018 at 6:09 pm

      I love mushrooms and this creamy rich gravy looks delicious....and adding coconut won my heart...Yummy share!!

      Reply
      • Uma Raghupathi

        April 29, 2018 at 9:55 pm

        Thank you, Padma!

        Reply
    4. dhwani

      April 29, 2018 at 3:17 pm

      Anything 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. 🙂

      Reply
      • Uma Raghupathi

        April 29, 2018 at 9:55 pm

        Thank you Dhwani.

        Reply
    5. Rafeeda - The Big Sweet Tooth

      April 29, 2018 at 8:56 am

      Mushroom is one of my favorite veges! The masala sounds delicious... anything with coconut milk is always a winner!5 stars

      Reply
    6. Avin

      April 29, 2018 at 2:32 am

      It's true veganism is taking out food trends. The curry looks super good and creamy. Will try out this version soon😚

      Reply
    7. Jayashree

      April 28, 2018 at 11:10 am

      This curry looks so delicious, tastes good with any thing. Wonderful share.

      Reply
    8. Ritu Tangri

      April 28, 2018 at 8:11 am

      Mushrooms are my favorite and I can absolutely imagine how flavorful this curry must be...superb!!5 stars

      Reply
    9. Mayuri Patel

      April 27, 2018 at 9:26 pm

      The 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.

      Reply
    10. Jolly

      April 27, 2018 at 8:35 pm

      The 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 share5 stars

      Reply
    11. Soma Mukherjee

      April 27, 2018 at 10:42 am

      The gravy looks so silky and yummy too tempting, thanks for the vegan version of this curry.

      Reply
    12. Shobha Keshwani

      April 27, 2018 at 8:40 am

      The mushroom masala looks so delicious.. specially the gravy. It will taste good with rice or naans.

      Reply
    13. themadscientistskitchen

      April 27, 2018 at 8:16 am

      Anything with mushrooms is loved at home. I am bookmarking this one. Lovely share.4 stars

      Reply
    14. Sujata Roy

      April 27, 2018 at 3:21 am

      Mushroom masala sounds rich creamy and superbly delicious. Gravy can be made with any vegetable or paneer. Awesome share.

      Reply
    15. Nandita Gupta

      April 26, 2018 at 6:01 pm

      I absolutely love everything with mushrooms. It's one of my favorite vegetables to have. This curry sound delicious and the video is great.5 stars

      Reply
      • Uma Raghupathi

        April 27, 2018 at 3:47 am

        Thank you Nandita:)

        Reply
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    About Uma

    Namasthe, I'm Uma. I'm the cook, writer, and photographer behind Simple Sumptuous Cooking. I'm a mother of two girls.

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