Mushroom Masala (Punjabi Mushroom Curry)
Mushroom Masala is a Punjabi-style curry made with button mushrooms cooked in an onion-tomato gravy with spices and herbs. The curry has a well-spiced masala and is easy to prepare and suitable for everyday meals. Mushroom masala pairs well with Indian breads or rice.
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
- 3/4 to 1 cup or (100 grams) onions (- chopped)
- 1 tsp or 1 inch ginger (- chopped)
- 1 tsp or 4 to 5 medium-sized cloves of garlic (- chopped)
- 1/2 cup or (70 grams / 2 small to medium-sized) tomatoes (- tightly packed & chopped or 1/3 cup tomato puree )
- 200 to 250 grams white button mushrooms
- 4 tbsp curd ((yogurt) - whisked till smooth)
- 3 tbsp oil (- any neutral oil)
- 1/2 tsp cumin seeds
- 2 small tejpatta (or 1 medium to large tejpatta (Indian bay leaf))
- 1/2 inch cinnamon
- 1 black cardamom (- optional)
- 2 green cardamoms
- 3 clove 3 cloves
- 1 single strand of mace (- optional)
- 1/4 tsp turmeric powder ((ground turmeric))
- 1/2 tsp red chilli powder
- 1 tsp coriander powder ((ground coriander))
- 3/4 cup water (- or add as needed)
- salt (as required)
- 1/4 tsp garam masala
- 1/2 tsp dried fenugreek leaves ((kasuri methi), crushed)
- 2 tbsp coriander leaves (- chopped, (cilantro))
Instructions
- 1
Rinse in a water a few times or wipe dry the mushrooms. Slice off a part of the base stalk. Next slice or chop the mushrooms and set aside.
- 2
In a grinder or blender, take the chopped onions, ginger and garlic. Grind to a smooth and fine paste without adding any water.
- 3
Remove the onion paste with a spoon or spatula in a bowl and keep aside.
- 4
In the same jar, add the chopped tomatoes and make a smooth puree. There is no need to blanch the tomatoes before pureeing. Set the prepared tomato puree aside.
- 5
In a small bowl, whisk curd (yogurt) until smooth and keep aside.
- 6
Heat oil in a pan and add the following whole spices - cumin seeds, tejpatta, cinnamon, black cardamom, green cardamoms, cloves and a single strand of mace.
- 7
Fry the spices for a few seconds or until they become aromatic and splutter.
- 8
Lower the heat and add the ground onion-ginger-garlic paste.
- 9
Mix the paste with the oil. If the paste splutters then cover the pan with a lid allowing for some space for the steam to pass through.
- 10
On a low to medium heat stirring often continue to sauté until the onion paste starts thickening.
- 11
Stir and sauté until the paste becomes golden. This sautéing of onion paste takes some time. So to quicken the process add a pinch of salt.
- 12
Now add the tomato puree. Mix well.
- 13
Add the ground spice powders - turmeric powder, red chilli powder and coriander powder.
- 14
Mix well and sauté until you see oil releasing from the sides of the onion and tomato masala. The masala paste will also look glossy and thick.
- 15
Add the sliced or chopped white button mushrooms.
- 16
Add the beaten curd (yogurt). As soon as you add yogurt, mix thoroughly and quickly on a low heat.
- 17
Simmer on a low to medium-low heat for 2 to 3 minutes.
- 18
Next add water and season with salt. Mix very well.
- 19
Cover the pan with a lid. On a low to medium heat simmer the mushroom masala for 18 to 20 minutes or until the mushrooms are tender and cooked well.
- 20
Lastly add dried fenugreek leaves (crushed), garam masala powder and chopped coriander leaves. Mix again. At this step you can add 1 to 2 tablespoons of heavy cream for a rich tasting curry.
- 21
Serve Mushroom Masala hot or warm.
- 22
While serving you can garnish Mushroom Curry with some chopped coriander leaves.
- 23
Serve Mushroom masala with steamed rice, jeera rice or pulao. This mushroom curry also goes very well as a side gravy dish with biryani.
- 24
You can also pair it with roti, paratha, naan, bread or dinner rolls (pav).
- 25
The leftovers can be refrigerated for a day. Warm the mushroom masala gravy in a pan before serving.
- 26
If the gravy has thickened too much, then add a few tablespoons of water to thin the consistency.