Mushroom Masala Recipe – Authentic Indian Style with Kashmiri Chili

Last Updated on 4 months by Neha Deshmukh

Mushroom Masala Recipe – Authentic Indian Style with Kashmiri Chili

Hey everyone! If you’re anything like me, you’re always on the lookout for a delicious, comforting, and relatively quick Indian dish. This Mushroom Masala is it. I first made this years ago when I was craving something flavorful but didn’t want to spend hours in the kitchen, and it’s been a family favorite ever since. It’s packed with flavor, beautifully colored, and surprisingly easy to make. Let’s get cooking!

Why You’ll Love This Recipe

This Mushroom Masala is a winner for so many reasons. It’s ready in under 30 minutes – perfect for weeknights! The Kashmiri chili powder gives it a gorgeous red hue and a lovely, mild heat. Plus, mushrooms are so versatile and soak up all those wonderful spices beautifully. It’s a fantastic vegetarian option that even meat-eaters will adore.

Ingredients

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

• 200-250 grams white button mushrooms
• 1.5-2 tablespoons oil (more on that below!)
• ½ teaspoon cumin seeds
• 2 medium onions
• ½ teaspoon turmeric powder
• 1 teaspoon Kashmiri red chili powder
• ½ teaspoon garam masala
• 1 teaspoon coriander powder
• 1 green chili, finely chopped
• Salt to taste
• 1-2 tablespoons fresh coriander leaves, chopped

Ingredient Notes

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

• Kashmiri Red Chili Powder: This is the secret to that beautiful color and mild heat. It’s not super spicy, but adds a wonderful fruity flavor. If you can’t find it, you can substitute with regular chili powder, but reduce the amount and add a pinch of paprika for color.
• Mushrooms: White button mushrooms are classic and readily available, but feel free to experiment! Shiitake, oyster, or even a mix of wild mushrooms would be amazing. Just adjust cooking time depending on the variety.
• Oil: Traditionally, many Indian families (including mine!) use mustard oil for a pungent, authentic flavor. However, it’s a bit of an acquired taste. Vegetable oil or canola oil work perfectly well if you prefer a more neutral flavor.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Heat the oil in a pan over medium heat. Once hot, add the cumin seeds. Let them sizzle for a few seconds until they become fragrant – this is key for building flavor!
2. Add the thinly sliced onions to the pan. Cook them on medium heat until they turn translucent or lightly browned. Patience is a virtue here; nicely browned onions add so much depth.
3. Now, toss in the chopped mushrooms. Stir-fry on medium-high heat until the mushrooms release their water and it evaporates completely. This is important – you want them nicely browned, not steamed.
4. Time for the spices! Add the turmeric powder, Kashmiri red chili powder, garam masala, coriander powder, and finely chopped green chili. Mix everything thoroughly, ensuring the mushrooms are coated in all that goodness.
5. Season with salt and sauté for another minute. Then, turn off the heat and garnish generously with fresh coriander leaves.

Expert Tips

• Don’t overcrowd the pan when cooking the mushrooms. Work in batches if necessary to ensure they brown properly.
• A pinch of sugar can balance the acidity and enhance the flavors.
• Taste and adjust the seasoning as you go. Everyone’s palate is different!

Variations

• Add Tomatoes: My friend, Priya, loves adding a chopped tomato along with the spices for a slightly tangy flavor.
• Pea Power: Throw in a handful of frozen peas towards the end for a pop of sweetness and color.
• Cashew Cream: For a richer, creamier masala, stir in a tablespoon of cashew cream at the end.

Vegan Adaptation

This recipe is naturally vegan! Just ensure the oil you use is plant-based.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment

• Mild: Reduce the Kashmiri red chili powder to ¼ teaspoon and omit the green chili.
• Medium: Use the recipe as written.
• Hot: Add an extra green chili or a pinch of cayenne pepper.

Festival Adaptations

• Navratri-friendly: Skip the onions and garlic! You can add a pinch of asafoetida (hing) to the hot oil to mimic the flavor.

Serving Suggestions

Serve this Mushroom Masala hot with chapatis, parathas, or naan. It’s also fantastic as a filling for sandwiches or wraps. A side of raita (yogurt dip) complements it beautifully.

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.

FAQs

What type of mushrooms work best for this masala?

White button mushrooms are great, but feel free to experiment with shiitake, oyster, or a mix!

Can I make this mushroom masala ahead of time?

Yes! You can make it a day ahead and store it in the fridge. The flavors actually develop even more overnight.

How can I adjust the spice level of this dish?

Adjust the amount of Kashmiri red chili powder and green chili to your liking.

What is Kashmiri red chili powder and why is it used?

It’s a special chili powder from Kashmir known for its vibrant color and mild heat. It adds a beautiful hue and fruity flavor to the dish.

Can I use a different oil than suggested?

Absolutely! Vegetable oil or canola oil are great substitutes for mustard oil.

Is this dish suitable for those avoiding onions and garlic?

Yes, you can make it without onions and garlic. Add a pinch of asafoetida (hing) to the hot oil as a substitute.