Mushroom Masala Recipe- Coconut Milk & Curry Leaf Delight

Last Updated on 2 months by Neha Deshmukh

Mushroom Masala Recipe – Coconut Milk & Curry Leaf Delight

Introduction

Oh, Mushroom Masala! This is one of those dishes that just feels like home. I first made this when I was craving something comforting and flavorful, and it quickly became a regular in my kitchen. It’s a beautiful blend of earthy mushrooms, aromatic spices, and creamy coconut milk – a total delight for the tastebuds! This recipe is surprisingly easy to make, even on a busy weeknight, and it’s guaranteed to impress. Let’s get cooking!

Why You’ll Love This Recipe

This Mushroom Masala isn’t just delicious; it’s also wonderfully versatile. It’s packed with flavour, naturally vegan (with a tiny tweak – see variations!), and comes together in under 30 minutes. The coconut milk adds a lovely richness, while the curry leaves and spices create a truly authentic Indian aroma. Plus, it’s a fantastic way to enjoy mushrooms if you’re not usually a huge fan – the masala really transforms them!

Ingredients

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

• 2 tablespoons Indian Sesame Oil
• 4 cloves
• 1/2 inch piece of cinnamon
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon cumin seeds
• 1 sprig curry leaves
• 2 green chillies
• 3 dried red chillies
• 6 garlic cloves
• 1/2 inch piece of ginger
• 1/2 cup onions, sliced
• 2 tomatoes
• 1 teaspoon salt
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chilli powder
• 1.5 teaspoons coriander powder
• 200 grams mushrooms, sliced
• 1/3 cup thick coconut milk
• 1/2 teaspoon black pepper powder
• 1 sprig curry leaves
• 2 sprigs coriander leaves, chopped

Ingredient Notes

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

• Indian Sesame Oil: This is key for that authentic flavour. It has a slightly nutty aroma that really elevates the dish. If you can’t find it, regular sesame oil will work in a pinch, but try to source the Indian variety if possible.
• Curry Leaves: Fresh curry leaves are best! They have a vibrant, citrusy aroma. If you can’t find fresh, you can use dried, but use about half the amount as the flavour isn’t as potent.
• Chillies: I use a mix of green and dried red chillies for a balanced heat. Adjust the quantity to your liking – more for a fiery kick, less for a milder flavour.
• Coconut Milk: Thick coconut milk is what gives this masala its creamy texture. Avoid using ‘lite’ coconut milk, as it won’t be as rich. You can find good quality coconut milk in most supermarkets or Indian grocery stores.
• Regional Variations: Spice blends can vary quite a bit across India! Some regions might add a pinch of garam masala or a dash of asafoetida (hing) for extra depth. Feel free to experiment and make it your own.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the Indian sesame oil in a pan over medium heat. Once hot, add the cloves, cinnamon, mustard seeds, cumin seeds, curry leaves, green chillies, and dried red chillies. Sauté for about a minute, until everything is fragrant and the mustard seeds start to pop.
2. Add the sliced onions and cook until they’re soft and translucent – about 3-4 minutes. Patience is key here; nicely softened onions are the foundation of a good masala.
3. Stir in the tomatoes and salt. Cover the pan and cook for about 4 minutes, until the tomatoes are softened. Then, using a potato masher, give them a good mash – you want a coarse paste.
4. Now for the spices! Add the turmeric powder, red chilli powder, and coriander powder. Sauté for just 30 seconds, stirring constantly, to release all those wonderful aromas.
5. Add the sliced mushrooms to the pan. Cover again and cook on low heat for about 5 minutes, until the mushrooms have softened and released their moisture.
6. Pour in the coconut milk and simmer for 2 minutes, stirring gently. Don’t let it boil vigorously, just a gentle simmer is perfect.
7. Finally, season with black pepper powder, fresh curry leaves, and chopped coriander leaves. Give it a final stir and serve hot!

Expert Tips

• Don’t overcrowd the pan when cooking the mushrooms. If you have a lot of mushrooms, cook them in batches to ensure they brown nicely.
• Taste as you go! Adjust the salt and spice levels to your preference.
• A good quality pan makes all the difference. A heavy-bottomed pan will distribute heat evenly and prevent sticking.

Variations

• Vegan Adaptation: This recipe is already almost vegan! Just double-check your coconut milk doesn’t contain any hidden dairy.
• Spice Level Adjustment:
  • Mild: Reduce the red chilli powder to 1/4 teaspoon and remove the green chillies.
  • Medium: Use the recipe as written.
  • Hot: Add an extra 1/4 teaspoon of red chilli powder and leave the seeds in the green chillies.
• Gluten-Free Confirmation: This recipe is naturally gluten-free!
• Festival Adaptations: For Navratri, you can easily skip the onions and garlic for a vrat-friendly version.

Serving Suggestions

This Mushroom Masala is fantastic served with fluffy basmati rice or warm roti. A side of raita (yogurt dip) can also be a lovely addition to cool down the palate. My family loves it with a simple cucumber salad too!

Storage Instructions

Leftover Mushroom Masala can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavours meld together!

FAQs

1. What type of mushrooms work best in this masala?
   Button mushrooms are readily available and work well, but you can also use cremini, shiitake, or oyster mushrooms for a more complex flavour.
2. Can I make this Mushroom Masala ahead of time?
   Yes! You can make it a day or two in advance. The flavours will develop even more.
3. How can I adjust the heat level of this dish?
   As mentioned in the variations, adjust the amount of red chilli powder and green chillies to control the spice level.
4. What is the best way to store leftover Mushroom Masala?
   Store in an airtight container in the refrigerator for up to 3 days.
5. Can I use coconut cream instead of coconut milk?
   You can, but it will result in a much richer and thicker masala. You might want to add a splash of water to thin it out.
6. What is the significance of using Indian Sesame Oil in this recipe?
   Indian sesame oil has a unique nutty flavour that’s traditional in many Indian dishes. It adds a depth of flavour that you won’t get with other oils.