Easy to make, step by step Indian Mushroom Curry Recipe or Mushroom Marsala Suitable for both beginners and experienced cooks, it offers a delicious combination of earthy mushrooms cooked with onions, garlic, tomatoes, aromatic spices and curd (yoghurt).
Why Indian Mushroom Curry Recipe?
Over the past few decades, Indian food has become increasingly popular for its flavour, spices and nutrition. This is such a simple recipe that once you try it, it will become your go-to version.
Perfect for workdays or any day when you have 15-20 minutes to whip up a delicious meal.
It's packed with nutrients, flavor, and even freezer-friendly + easier to meal prep.
Also, commonly known as “Mushroom Masala” or “Kombu Masala” (this traditional name of mushroom) in India.
We combine it with fresh peas for a sweeter flavor and texture, and earthy mushrooms to also make it more filling.
Mushrooms are the star of this dish, and whether you choose mushrooms, mushrooms, or shiitake mushrooms, their ability to absorb rich spices makes them the perfect canvas for this Indian delicacy.
Mushrooms not only add a meaty flavor to the curry, they also provide essential nutrients, making it a healthy and satisfying meal.
Indian Mushroom Masala Curry Ingredients:
The beauty of this recipe is its simplicity and readily available ingredients. Here's a quick overview of what you need:
- Wash and slice mushrooms
- Peas, can be fresh or frozen
- Yogurt (curd)
- onion, chopped
- tomato puree
- garlic, minced
- grated ginger
- Mustard oil (kachi ghani tel), you can also use any light oil or olive oil
- fresh coriander leaves for garnish
- Water, if needed to thin the curry
spices:
- cumin seeds
- turmeric powder
- coriander powder
- cumin powder
- Red chili powder (adjust to taste)
- Garam masala or Meat Masala (whichever is available)
- Add salt to taste
How to make mushroom masala:
We first heat mustard oil (if used) Get to the smoking point and turn off the cooling.
Collect all the ingredients nearby, wash, chop and place everything near the stove.
Heat a pan with oil and add onion, ginger and garlic.
Sauté for 2 minutes.
Add peas and sauté for 2-3 minutes.
Now add the mushrooms and sauté until lightly cooked and brown.
Add spices and saute again until fragrant.
Add the tomatoes and yogurt and cook everything together.
If you want a thicker curry, add 1/2 cup water.
Cook everything together for 5 minutes, then turn off the heat.
Transfer to a bowl and garnish with fresh chopped cilantro.
Side dishes available.
Tips for Mushroom Masala or Indian Mushroom Curry:
water:
If you notice, we don't use too much water or add water in this recipe because the inherent moisture of the mushrooms starts to release, blending seamlessly with the spice mixture.
This cooking process not only tenderizes the mushrooms, it also allows them to absorb the rich flavor of the curry.
Patience is key – slow and steady cooking ensures the essence of the spices is infused into every bite.
spices:
Since mushrooms are naturally rich in earthy flavor, we don’t need to use a lot of spices to bring out the flavor.
If you don't have regular Indian masala then you can even add any “Indian meat flavored seasoning” or just garam masala (This is a blend of many Indian spices).
Yogurt/curd:
This is a game changer for the flavor combinations here. When added it adds a creamy texture to dishes and helps enhance the flavour.
But if you don’t have yogurt, you can even add thick buttermilk and a teaspoon of sugar, or skip it and use tomatoes.
Preparation and storage of mushroom Marsala:
So, hurry up and try this Indian Mushroom Curry and delight your loved ones with another popular Indian dish.
You can serve it with rice, quinoa, Indian bread, dinner rolls, noodles, and more.
It can be served as a main dish or as a side dish to any Indian style meal.
Once made, it can be stored in an airtight box in the refrigerator for up to 2-3 days or frozen for up to a week.
You can prepare meals by chopping mushrooms and storing them in a ziplock bag in the refrigerator and chopping other vegetables in another ziplock bag.
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Preparation time
10 minutes
cooking time
15 minutes
extra time
2 minutes
total time
2 minutes
raw material
-
2 cups mushrooms, washed and sliced
-
1/2 cup peas, fresh or frozen
-
1 onion, chopped
-
2 tomatoes, thinly sliced
-
2 cloves garlic, minced
-
1 inch ginger, grated
-
4 tablespoons curd (yoghurt)
-
2 mustard oil, you can use olive oil or any light oil
-
Fresh coriander leaves, chopped, for garnish
spices:
-
1 teaspoon cumin seeds
-
1 teaspoon turmeric powder
-
1 teaspoon coriander powder
-
1 teaspoon cumin powder
-
1/2 teaspoon red chili powder (adjust to taste)
-
1/2 teaspoon garam masala
-
Add salt to taste
instruct
- Heat mustard oil in a non-stick pan until smoking. Turn off the heat and let it cool.
- Heat the pan with oil (you can skip step one if using any other oil).
- Add cumin seeds, onion, ginger, garlic and sauté for 3 minutes.
- Add peas and all spices and sauté for 2 minutes.
- Add mushrooms and stir-fry over medium heat for 3 minutes.
- Add chopped tomatoes, sauté, cover and cook for 3 minutes or until tomatoes are dissolved.
- Now, add the stirred yogurt (curd) on low flame (Prevent clumping) Fry everything together.
- Reduce heat to medium, cover and cook for 5 minutes.
- Turn off the heat and transfer the mushroom masala to a bowl.
- Sprinkle with some fresh chopped cilantro.
- Enjoy with a side of choice.
notes
mushroom: You can use any kind of mushroom except shiitake mushrooms.
Mustard oil: I prefer to use mustard oil for making garam masala because of its high smoke point and taste. But you can use any light oil, even coconut oil.
Nutritional information:
yield:
6
Serving size:
1
Amount per serving:
Calories: 116Total fat: 8 gramsSaturated fat: 1 gTrans fat: 0 gramsUnsaturated fat: 7 gramscholesterol: 1 mgsodium: 132 mgcarbohydrate: 10 gramsfiber: 3 gramssugar: 4 gramsprotein: 3 grams
