Mushroom Masala Recipe- Authentic Indian Curry with Kasuri Methi

Last Updated on 3 months by Neha Deshmukh

Mushroom Masala Recipe: Authentic Indian Curry with Kasuri Methi

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 trying to impress my now-husband with my cooking skills – safe to say it worked! It’s packed with flavour, wonderfully aromatic, and surprisingly easy to put together. Let’s get cooking!

Why You’ll Love This Recipe

This Mushroom Masala isn’t just another mushroom curry. It’s a beautiful blend of warm spices, tangy yogurt, and that incredible depth of flavour you only get from a good Indian masala. It’s perfect for a weeknight dinner, a special occasion, or even just when you’re craving something comforting and delicious. Plus, it’s vegetarian, and we’ll cover how to make it vegan and gluten-free too!

Ingredients

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

• 200-250 grams white button mushrooms
• ¾ – 1 cup onions
• 1 teaspoon ginger
• 1 teaspoon garlic
• ½ cup tomatoes
• 4 tablespoons curd (yogurt)
• 3 tablespoons oil
• ½ teaspoon cumin seeds
• 1 Indian bay leaf (tej patta)
• ½ inch cinnamon
• 1 black cardamom
• 2 green cardamoms
• 3 cloves
• 1 mace strand
• ¼ teaspoon turmeric powder
• ½ teaspoon red chili powder
• 1 teaspoon coriander powder
• ¼ teaspoon garam masala
• ½ teaspoon dried fenugreek leaves (kasuri methi)
• 2 tablespoons coriander leaves

Ingredient Notes

A few little things that make all the difference!

• Mushrooms: White button mushrooms are classic, but you can definitely experiment with cremini or shiitake for a more earthy flavour.
• Yogurt: I prefer using full-fat, plain yogurt for the richest flavour and to help prevent curdling. Dahi is the traditional choice in India, and the type varies regionally – you can use any plain yogurt you enjoy!
• Kasuri Methi (Dried Fenugreek Leaves): This is a must! It adds a unique, slightly bitter aroma that’s so characteristic of North Indian cuisine. Don’t skip it if you can help it! We’ll talk about substitutions later, but trust me, it’s worth finding.
• Spice Blend: The combination of whole spices – cumin, bay leaf, cinnamon, cardamom, cloves, and mace – creates a beautiful base flavour. Don’t be intimidated, it’s easier than it looks!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep the mushrooms. Clean them gently, trim the stems, and slice them up. Set them aside for now.
2. Next, we’ll make a paste. Blend the onions, ginger, and garlic together until smooth. Transfer this to a bowl. Then, puree the tomatoes in the same blender – no need to wash it in between! Set the tomato puree aside too.
3. Now for the fun part – the spices! Heat the oil in a pan over medium heat. Add the cumin seeds, bay leaf, cinnamon, black cardamom, green cardamoms, cloves, and mace. Sauté for a minute or two until they become fragrant. Your kitchen should smell amazing right about now!
4. Add the onion paste to the pan and sauté on low heat for 8-10 minutes, or until it turns a beautiful golden brown. Patience is key here – don’t rush this step!
5. Time for the tomato magic. Mix in the tomato puree, turmeric powder, red chili powder, and coriander powder. Cook for another 5-7 minutes, stirring occasionally, until the oil starts to separate from the masala. This is a sign that the spices are beautifully cooked.
6. Add the sliced mushrooms to the pan and stir well to coat them with the masala. Let them cook for a few minutes, absorbing all those lovely flavours.
7. Now, for the yogurt. Whisk the yogurt until smooth, then gently add it to the pan. Mix well to prevent it from curdling. If it does start to look a little split, don’t panic! Just keep stirring vigorously.
8. Pour in about ½ cup of water, season with salt, and bring the curry to a simmer. Cover the pan and let it cook for 18-20 minutes, or until the mushrooms are tender and the gravy has thickened.
9. Finally, stir in the garam masala, crushed kasuri methi (rub it between your palms to release the flavour!), and fresh coriander leaves. Give it a good mix, and that’s it! Serve hot with rice, roti, or naan.

Expert Tips

• Don’t overcrowd the pan when sautéing the mushrooms. Cook them in batches if necessary to ensure they brown nicely.
• If you’re worried about the yogurt curdling, you can temper it first by adding a spoonful of the hot masala to the yogurt before adding it to the pan.
• Taste and adjust the seasoning as needed. Everyone’s spice preference is different!

Variations

• Vegan Adaptation: Simply swap the yogurt for a plant-based alternative like cashew cream or coconut yogurt.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just ensure any naan or roti you serve with it is also gluten-free.
• Spice Level Adjustment:
  • Mild: Reduce the red chili powder to ¼ teaspoon.
  • Medium: Use ½ teaspoon red chili powder as per the recipe.
  • Hot: Add ¾ – 1 teaspoon red chili powder, or add a pinch of cayenne pepper.
• Festival Adaptations: This Mushroom Masala is fantastic for Navratri, as mushrooms are allowed during the fasting period. It’s also a lovely addition to a Diwali feast!

Serving Suggestions

This Mushroom Masala is incredibly versatile. I love serving it with:

• Steaming hot basmati rice
• Warm, fluffy rotis or parathas
• Garlic naan bread
• A side of raita (yogurt dip) to cool things down

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavours actually develop even more overnight!

FAQs

What type of mushrooms work best for this Mushroom Masala?

White button mushrooms are the most common and readily available, but feel free to experiment! Cremini, shiitake, or even a mix of different mushrooms will work beautifully.

Can I make this Mushroom Masala ahead of time?

Absolutely! You can make the masala base (up to step 7) a day or two in advance and store it in the refrigerator. Then, simply add the mushrooms and finish cooking when you’re ready to serve.

What is Kasuri Methi and can I substitute it?

Kasuri Methi is dried fenugreek leaves, and it adds a unique flavour. If you absolutely can’t find it, you can try substituting with a teaspoon of dried oregano, but it won’t be quite the same.

How can I adjust the spice level of this curry?

Adjust the amount of red chili powder to your liking. You can also add a pinch of cayenne pepper for extra heat.

What is the best way to prevent the yogurt from curdling in the curry?

Whisk the yogurt until smooth and add it gradually to the pan, stirring constantly. Tempering the yogurt with a spoonful of the hot masala beforehand can also help.

Enjoy! I really hope you love this Mushroom Masala as much as my family does. Let me know in the comments how it turns out for you!