Mushroom Masala Recipe – Authentic Indian Gravy with Honey & Spices

Last Updated on 2 months by Neha Deshmukh

Mushroom Masala Recipe – Authentic Indian Gravy with Honey & Spices

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. Well, look no further! This Mushroom Masala is a family favourite – a wonderfully fragrant and flavourful gravy that’s surprisingly easy to whip up, even on a weeknight. I first made this when I was craving something cozy and flavorful, and it’s been a regular in my kitchen ever since.

Why You’ll Love This Recipe

This isn’t your average mushroom masala. The addition of a touch of honey might sound unusual, but trust me, it balances the spices beautifully and adds a lovely depth of flavour. It’s a little something my nani (grandmother) always did, and it makes all the difference! Plus, it’s ready in under 30 minutes, making it perfect for busy schedules. It’s a hearty, satisfying dish that’s sure to become a new favourite.

Ingredients

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

• 2 tablespoons oil
• 1 cinnamon stick
• 2 cardamom pods, crushed
• 3-4 cloves
• 1 cup onions, chopped
• 1 tablespoon ginger-garlic paste
• 1 cup tomato puree (about 2 medium tomatoes)
• 1 teaspoon red chili powder (adjust to your spice preference!)
• 1 teaspoon coriander powder
• 0.5 teaspoon turmeric powder
• 2 green chilies, slit
• 1 teaspoon salt
• 250 grams mushrooms, cleaned and chopped (about 8oz)
• 2 tablespoons fresh coriander leaves, chopped
• 1 teaspoon kasuri methi (dried fenugreek leaves)
• 0.5 teaspoon garam masala
• 1 teaspoon honey

Ingredient Notes

Let’s talk ingredients! A few things to keep in mind:

• Kasuri Methi: This is a must in my opinion! It adds such a unique, earthy aroma. If you can’t find it, I’ll share a substitution in the FAQs, but seriously, try to get your hands on some.
• Honey: Don’t be scared of the honey! It doesn’t make the curry sweet, it just rounds out the flavours and adds a subtle complexity.
• Spice Levels: Indian cooking is all about personal preference. Feel free to adjust the red chili powder to your liking. Some regions in India prefer a much hotter curry, while others are milder. My family likes a medium spice level, so I usually stick to 1 teaspoon.
• Mushrooms: Button mushrooms work great, but feel free to experiment with cremini, shiitake, or oyster mushrooms for a different flavour profile.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan or Instant Pot (on sauté mode). Add the cinnamon stick, crushed cardamom pods, and cloves. Sauté for about 2 minutes, until fragrant. This is where the magic begins!
2. Add the chopped onions and cook until they turn translucent – about 5-7 minutes. Stir in the ginger-garlic paste and sauté for another minute, until you can really smell that lovely aroma.
3. Now, pour in the tomato puree and cook for 3 minutes, stirring occasionally. This helps to deepen the flavour. Add the red chili powder, coriander powder, turmeric powder, slit green chilies, and salt. Mix well.
4. Pour in ½ cup (120ml) of water and bring the mixture to a boil. Add the chopped mushrooms, stir well to coat them in the masala, and then either pressure cook in the Instant Pot for 5 minutes, or simmer covered on the stovetop until the mushrooms are tender – about 15-20 minutes.
5. Once the mushrooms are cooked, it’s time for the finishing touches! Stir in the fresh coriander leaves, kasuri methi, garam masala, and honey. Cook for another 2 minutes, allowing the flavours to meld together. Give it a taste and adjust the consistency with a little more water if needed.

Expert Tips

• Don’t skip the sautéing step! It really builds the flavour base of the curry.
• If using an Instant Pot, make sure the vent is sealed for pressure cooking.
• For a richer flavour, you can add a tablespoon of cashew paste along with the tomato puree.

Variations

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

• Vegan Adaptation: Simply skip the honey or substitute it with maple syrup or agave nectar.
• Spice Level Adjustment: For a milder curry, reduce or omit the red chili powder. For a spicier kick, add a pinch of cayenne pepper or use hotter green chilies. My friend, Priya, loves to add a dash of smoked paprika for extra heat!
• Gluten-Free Option: This recipe is naturally gluten-free! Just double-check that your garam masala doesn’t contain any gluten-based ingredients.
• Festival Adaptations: This Mushroom Masala is fantastic during Navratri or Diwali. During Navratri, it’s a great option as it’s a vegetarian and flavorful dish. For Diwali, it’s a lovely addition to a festive spread.

Serving Suggestions

This Mushroom Masala is best served hot with:

• Steaming basmati rice
• Warm naan bread or roti
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours have had time to develop! You can also freeze it for up to 2 months.

FAQs

Let’s answer some common questions:

• Is this Mushroom Masala better with button or other mushroom varieties? You can definitely experiment! Button mushrooms are readily available and work well, but cremini, shiitake, or oyster mushrooms will add a more complex flavour.
• Can I make this Mushroom Masala ahead of time? Absolutely! You can make the gravy base (up to step 3) a day ahead and store it in the fridge. Then, simply add the mushrooms and finish the recipe when you’re ready to serve.
• What is Kasuri Methi and can I substitute it? Kasuri Methi are dried fenugreek leaves, and they have a unique aroma. If you can’t find them, you can substitute with a teaspoon of dried oregano, but it won’t be quite the same.
• How can I adjust the sweetness level in this recipe? Start with 1 teaspoon of honey and taste. You can add a little more if you prefer a slightly sweeter curry.
• Can I use a slow cooker instead of a stovetop or Instant Pot? Yes! Sauté the onions and spices in a pan first, then transfer everything to the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.

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