Name: Mushroom Masala
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian
Ingredients: 1 pound white mushrooms, rinsed, dried, and sliced; 2 tablespoons ghee or neutral oil; 1 large yellow onion, finely chopped; 2 teaspoons grated ginger; 2 teaspoons minced garlic; 3/4 cup tomato puree; 1/2 teaspoon ground turmeric; 1/2 to 1 tablespoon Kashmiri red chili powder; 1/2 to 1 teaspoon garam masala; 1 teaspoon kosher salt; 1 tablespoon dried fenugreek leaves; Fresh cilantro, chopped; 1/3 cup cashews; 1/2 cup warm water for soaking; 1/4 cup water for blending; 1/2 cup water

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Mushroom Masala is a rich and creamy Indian curry made with tender mushrooms simmered in a flavorful tomato-based sauce. I combine aromatic onions, ginger, garlic, warming spices, and a smooth cashew paste to create a comforting vegetarian dish that pairs beautifully with rice, naan, or paratha. This satisfying curry delivers restaurant-style flavor while remaining simple enough for a weeknight meal.

Mushroom Masala

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 pound white mushrooms, rinsed, dried, and sliced

2 tablespoons ghee or neutral oil

1 large yellow onion, finely chopped

2 teaspoons grated ginger

2 teaspoons minced garlic

¾ cup tomato puree

½ teaspoon ground turmeric

½ to 1 tablespoon Kashmiri red chili powder

½ to 1 teaspoon garam masala

1 teaspoon kosher salt

1 tablespoon dried fenugreek leaves

Fresh cilantro, chopped

⅓ cup cashews

½ cup warm water for soaking

¼ cup water for blending

Directions

I soak the cashews in warm water for 10 minutes, then drain them.

I blend the soaked cashews with ¼ cup water until completely smooth and set the mixture aside.

I heat the ghee or oil in a large pot over medium heat.

I add the chopped onion and cook for 3 to 4 minutes, stirring occasionally, until softened.

I stir in the grated ginger and minced garlic and cook for about 30 seconds until fragrant.

I add the tomato puree, turmeric, Kashmiri red chili powder, garam masala, salt, mushrooms, and ½ cup water. I mix everything thoroughly.

I cover the pot and cook over medium heat for 10 to 15 minutes, or until the mushrooms are tender.

I stir in the dried fenugreek leaves, prepared cashew paste, and chopped cilantro.

I mix well until the curry is creamy and heated through.

I serve the Mushroom Masala warm with rice, naan, or paratha.

Servings and timing

Servings: 4 servings

Prep Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Calories: Approximately 180 kcal per serving

Variations

I sometimes add green peas for extra color and sweetness.

I like using cremini mushrooms instead of white mushrooms for a deeper, earthier flavor.

I occasionally stir in a splash of coconut milk for an even creamier sauce.

I add diced bell peppers when I want additional texture and freshness.

I increase the chili powder when I prefer a spicier curry.

I replace ghee with oil to create a fully vegan version.

Storage/Reheating

I store any leftover Mushroom Masala in an airtight container in the refrigerator for up to 4 days. For longer storage, I freeze it in freezer-safe containers for up to 2 months. When I am ready to enjoy it again, I thaw it overnight in the refrigerator if frozen. I reheat the curry gently on the stovetop over medium-low heat, stirring occasionally. If the sauce becomes too thick, I add a small splash of water to restore its creamy consistency. I can also reheat individual portions in the microwave until warmed through.

FAQs

Can I use different types of mushrooms?

Yes, I often use cremini, baby bella, or a combination of mushrooms for a richer flavor and texture.

Is Mushroom Masala spicy?

I find that the spice level depends on the amount of Kashmiri red chili powder I use. I can easily adjust it to make the curry milder or spicier.

Can I make this recipe vegan?

Yes, I simply replace the ghee with a neutral vegetable oil to make the recipe completely vegan.

What can I serve with Mushroom Masala?

I enjoy serving it with steamed rice, naan, paratha, or even jeera rice for a complete meal.

Can I make the cashew paste ahead of time?

Yes, I often prepare the cashew paste in advance and store it in the refrigerator for up to 2 days before using it in the recipe.

Conclusion

Mushroom Masala is a wonderfully comforting Indian curry that combines tender mushrooms, aromatic spices, and a creamy cashew-based sauce into one satisfying dish. I love how easy it is to prepare while still delivering bold, authentic flavors. Whether I serve it for a family dinner or a cozy weeknight meal, this curry always feels warm, hearty, and incredibly delicious.

📖 Recipe:

Mushroom Masala

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Author: Cheryl
Total Time: 30 minutes
Yield: 4 servings
Diet: Vegetarian

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Description

Mushroom Masala is a rich and creamy Indian curry made with tender mushrooms simmered in a flavorful tomato-based sauce. Aromatic spices and a smooth cashew paste create a comforting restaurant-style dish perfect with rice, naan, or paratha.

Instructions

Soak the cashews in warm water for 10 minutes, then drain.
Blend the soaked cashews with ¼ cup water until completely smooth and set aside.
Heat the ghee or oil in a large pot over medium heat.
Add the chopped onion and cook for 3 to 4 minutes until softened.
Stir in the ginger and garlic and cook for about 30 seconds until fragrant.
Add the tomato puree, turmeric, Kashmiri red chili powder, garam masala, salt, mushrooms, and ½ cup water. Mix thoroughly.
Cover and cook over medium heat for 10 to 15 minutes until the mushrooms are tender.
Stir in the dried fenugreek leaves, prepared cashew paste, and chopped cilantro.
Mix well until the curry is creamy and heated through.
Serve warm with rice, naan, or paratha.