Mushroom Masala Recipe – Authentic Indian Curry with Kashmiri Chili

Last Updated on 4 months by Neha Deshmukh

Mushroom Masala Recipe – Authentic Indian Curry with Kashmiri Chili

Hey everyone! If you’re anything like me, you’re always on the lookout for a delicious, comforting curry that’s relatively quick to make. This Mushroom Masala is it. It’s a family favorite, and honestly, I first made this when I was craving something flavorful but didn’t want to spend hours in the kitchen. The Kashmiri chili powder gives it this beautiful color and a gentle warmth – it’s just perfect. Let’s get cooking!

Why You’ll Love This Recipe

This Mushroom Masala is a winner for so many reasons. It’s packed with flavor, super easy to make (even on a weeknight!), and uses ingredients you probably already have in your pantry. Plus, mushrooms are such a versatile veggie – they soak up all those lovely spices beautifully. It’s a fantastic vegetarian option that even meat-eaters will adore. Seriously, give it a try!

Ingredients

Here’s what you’ll need to create this flavorful Mushroom Masala:

• 500 grams mushrooms, sliced
• 1 tbsp butter ghee
• 1 onion, chopped
• 1 tsp ginger/garlic paste
• 2 green chilies, slit
• 1 sprig curry leaf
• 1 roma tomato (blended) – about 1 cup
• ½ tsp turmeric powder
• 1 tsp masala powder (I like Garam Masala)
• 1 tsp Kashmiri chili powder
• Salt, to taste

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference.

• Mushrooms: I prefer button mushrooms for this, but you can absolutely use cremini, portobello, or even a mix!
• Butter Ghee: This is where the magic happens. Ghee adds a richness and nutty flavor that butter just can’t match. It’s a staple in Indian cooking for a reason. If you don’t have ghee, butter works in a pinch, but ghee is highly recommended.
• Kashmiri Chili Powder: Don’t skip this! It’s what gives the masala its vibrant red color and a mild, fruity heat. It’s different from regular chili powder – it’s more about color and flavor than intense spice. You can find it at most Indian grocery stores or online.
• Masala Powder: Garam Masala is my go-to, but feel free to use your favorite blend.
• Fresh Tomatoes: Blended fresh tomatoes are best, but a good quality canned tomato puree can work too.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Heat the butter ghee in a pan over low heat. Add the chopped onions and sauté until they turn a beautiful golden brown. This takes patience, but it’s worth it – browned onions are the foundation of so many Indian dishes.
2. Now, toss in the curry leaves and slit green chilies. Sauté for about a minute until fragrant. Then, add the ginger-garlic paste and cook for another minute. Your kitchen should be smelling amazing right about now!
3. Time for the spices! Stir in the turmeric powder, masala powder, and Kashmiri chili powder. Cook for just a minute, adding a splash of water if needed to prevent the spices from burning. We want to bloom those flavors!
4. Pour in the blended tomato and cook for about 5 minutes, stirring occasionally, until it softens and the raw tomato smell disappears. You’ll know it’s ready when the oil starts to separate from the mixture.
5. Add the sliced mushrooms and season with salt. Cook for 8-10 minutes, stirring occasionally, until the mushrooms are tender and any excess liquid has evaporated. You want them nicely browned and slightly caramelized.
6. Finally, garnish with fresh coriander and serve hot!

Expert Tips

• Don’t overcrowd the pan when cooking the mushrooms. If you have a lot, cook them in batches to ensure they brown properly.
• Adjust the amount of green chilies to your spice preference.
• A pinch of sugar can balance the acidity of the tomatoes.
• Low and slow is the key to developing deep flavors.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply substitute the butter ghee with vegetable oil. It won’t have quite the same richness, but it will still be delicious! My friend, Priya, makes it this way all the time.
• Spice Level: If you like things extra spicy, add a pinch of cayenne pepper or increase the amount of green chilies. Or, reduce the Kashmiri chili powder if you prefer a milder flavor.
• Regional Variations: In South India, you might add a pinch of mustard seeds and a dried red chili to the tempering. North Indian versions often include a touch of cream or yogurt for extra richness.

Serving Suggestions

This Mushroom Masala is incredibly versatile. It’s fantastic with:

• Naan bread – perfect for scooping up all that delicious gravy!
• Steamed basmati rice
• Roti or chapati
• A side of raita (yogurt dip) to cool things down

Storage Instructions

Leftovers? Yes, please! Store any leftover Mushroom Masala in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors meld together. You can also freeze it for up to a month.

FAQs

Let’s answer some common questions:

• What type of mushrooms work best for this masala? Button mushrooms are classic, but feel free to experiment! Cremini, portobello, or a mix all work beautifully.
• Can I make this mushroom masala ahead of time? Absolutely! You can make it a day or two in advance and store it in the fridge. The flavors will develop even more.
• What is Kashmiri chili powder and why is it used? It’s a special chili powder from Kashmir, known for its vibrant red color and mild, fruity flavor. It adds color and a gentle warmth without being overly spicy.
• Can I use tomato paste instead of blended tomatoes? You can, but the flavor won’t be quite as fresh. If using tomato paste, use about 2 tablespoons and add a little extra water.
• What is the best way to serve mushroom masala? With warm naan and a side of raita! It’s the perfect comforting meal.