Mushroom Masala Recipe – Authentic Indian Gravy with Jeera & Tomato

Last Updated on 2 months by Neha Deshmukh

Mushroom Masala Recipe – Authentic Indian Gravy with Jeera & Tomato

Hey everyone! If you’re anything like me, you’re always on the lookout for a delicious, comforting Indian curry that’s relatively quick to make. This Mushroom Masala is it. It’s a flavour bomb, seriously, and it’s become a regular in my kitchen. I first made this when I was craving something hearty and vegetarian, and it’s been a family favourite ever since. Let’s get cooking!

Why You’ll Love This Recipe

This Mushroom Masala is more than just a simple curry. It’s a wonderfully aromatic dish packed with flavour, thanks to the clever use of spices. It’s ready in under 30 minutes, making it perfect for weeknight dinners. Plus, it’s surprisingly versatile – you can adjust the spice level to your liking and serve it with rice, roti, or even naan. Honestly, what’s not to love?

Ingredients

Here’s what you’ll need to create this magic:

• 1 cup button mushrooms, sliced
• 2 medium onions, sliced
• 1 whole tomato, chopped
• 1 tsp jeera powder (cumin powder)
• 1 tsp chicken masala powder (yes, you read that right!)
• 0.5 tsp pepper powder
• 1 tbsp ginger-garlic paste
• Fresh coriander leaves, for garnishing

Ingredient Notes

Let’s talk about a few key ingredients. Don’t be alarmed by the “chicken masala” – it’s a common spice blend in India and adds a fantastic depth of flavour even in vegetarian dishes! It’s not actually made with chicken.

Jeera powder (cumin) is the backbone of this dish, giving it that warm, earthy aroma. Don’t skimp on it!

Regional variations of mushroom masala exist all over India. Some use coconut milk for a richer gravy, while others add a touch of garam masala at the end. Feel free to experiment! You can find chicken masala powder at most Indian grocery stores, or online. If you’re strictly vegetarian, I’ve included a substitution in the FAQs below.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Heat a little oil in a pan over medium heat. Add the sliced onions and sauté until they turn a beautiful golden brown. This takes patience, but it’s worth it for that lovely sweetness.
2. Now, add the ginger-garlic paste and fry for a minute until fragrant. Then, sprinkle in the jeera powder, chicken masala, and pepper powder. Fry for another 3-4 minutes, stirring constantly, until the spices release their aroma. This is where the magic really starts to happen!
3. Add the chopped tomatoes and cook until they soften and integrate into the masala base. You want a nice, thick sauce forming here.
4. Time for the mushrooms! Stir in the cleaned, chopped mushrooms. Cover the pan and cook for about 5 minutes, or until the mushrooms are tender. They’ll release some moisture, which will help create a lovely gravy.
5. Finally, garnish with fresh coriander leaves and serve hot with your favourite Indian bread or roti.

Expert Tips

• Don’t overcrowd the pan when sautéing the mushrooms. Cook them in batches if necessary to ensure they brown nicely.
• For a richer flavour, use a good quality oil – ghee (clarified butter) is amazing if you have it!
• Taste as you go and adjust the spices to your liking.

Variations

• Spicy Kick: Add a pinch of red chilli powder or a chopped green chilli for extra heat. My friend, Priya, always adds a green chilli – she loves it fiery!
• Creamy Delight: Stir in a tablespoon of cream or cashew paste towards the end for a richer, creamier gravy.
• Potato Power: Add diced potatoes along with the mushrooms for a more substantial meal.

Vegan Adaptation

This recipe is easily made vegan! Simply ensure your chicken masala powder is vegan-friendly (some brands may contain dairy derivatives – check the label). You can also substitute it with a blend of coriander powder, cumin powder, turmeric powder, and a pinch of garam masala.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just be sure to serve it with gluten-free roti or rice.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Reduce the pepper powder to ¼ tsp and omit any chilli powder.
• Medium: Use the recipe as written.
• Hot: Add ½ – 1 tsp red chilli powder or 1-2 chopped green chillies.

Festival Adaptations (Navratri-friendly options)

During Navratri, you can make this dish fasting-friendly by skipping the onions and garlic. Use singhara (water chestnut) flour instead of wheat flour for the roti.

Serving Suggestions

This Mushroom Masala is fantastic with:

• Roti or paratha
• Steamed rice
• Naan bread
• A side of raita (yogurt dip)

Storage Instructions

Leftover Mushroom Masala can be stored in an airtight container in the refrigerator for up to 3 days.

FAQs

What type of mushrooms work best for this masala?

Button mushrooms are readily available and work beautifully. However, you can also use shiitake, oyster, or portobello mushrooms for a different flavour profile.

Can I make this mushroom masala ahead of time?

Yes! You can make the masala base (up to step 3) a day ahead and store it in the refrigerator. Add the mushrooms just before serving.

Is chicken masala powder vegetarian? What can I substitute if I’m strictly vegetarian?

Not always! Some brands contain traces of animal products. If you’re strictly vegetarian, substitute it with 1/2 tsp coriander powder + 1/4 tsp cumin powder + 1/4 tsp turmeric powder + a pinch of garam masala.

How can I adjust the thickness of the gravy?

If the gravy is too thick, add a splash of water. If it’s too thin, cook it for a few more minutes uncovered to allow some of the liquid to evaporate.

What is the best way to store leftover mushroom masala?

Store in an airtight container in the refrigerator. It actually tastes even better the next day!

Can I freeze this mushroom masala?

Yes, you can! Freeze in an airtight container for up to 2 months. Thaw completely before reheating.