From mushroom-hater to mushroom-lover — read my personal journey and discover a creamy, comforting Mushroom Masala recipe that’s full of bold Indian flavors. Perfect with naan, roti, or rice!
Hello lovely people!
This isn’t one of those dramatic tales — but it’s deeply personal.
I must admit, I was never fond of mushrooms. Their look, their smell — nothing really appealed to me.
The only time they made their way onto my plate was through pizza toppings… and even that was more about the cheese pulling all the attention!
As a child, I had very strong ideas about mushrooms. Growing up in Kerala, I spent a lot of time at my grandparents’ charming house.
The garden there was magical — filled with roses in pink, red, white, and yellow, alongside countless other plants. I can still picture those colours dancing in the gentle breeze.
Beyond that lush garden was a small spare patch of land. My Mausi (mom’s sister) often laid out a mat there. Though she claimed to be studying, the warm afternoons usually turned it into her napping spot — but that’s a sweet story for another day.
In that very spot, little mushrooms would spring from the moss-covered bricks surrounded by slippery green weeds. As a curious little girl, I found them creepy yet oddly fascinating. I often imagined frogs resting beneath them, using them as tiny umbrellas during their lazy moments.
Naturally, in my mind, these were the same mushrooms people cooked and ate. That thought was unsettling — and for years, I stayed away from mushrooms completely.
But life surprises you in the most unexpected ways.
One day, while dining out with a friend, she insisted I try a Mushroom Bhaji cooked in cashew gravy. “You’ll love it,” she said — and honestly, I didn’t believe her. But one bite changed everything. The flavor was soft, rich, and comforting. I was hooked.
Since then, mushrooms have become part of my life. This recipe — my version of Mushroom Masala — is my way of embracing them fully. I’ve adjusted the spices and texture to suit my taste, and now, it’s one of my favorite quick comforting curries.
Whether you are a mushroom lover or sceptic — I promise this dish has the power to win you over.
Mushroom Masala Recipe
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Serves: 4
Ingredients
- For the Masala Paste:
- 1 large onion, chopped
- 2 medium tomatoes, chopped
- 3-4 garlic cloves
- 1-inch ginger piece
- Red chilli powder
- For the Curry:
- 200 grams button mushrooms, cleaned and sliced
- 2 tablespoons oil or ghee
- 1 teaspoon cumin seeds
- 1 bay leaf
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- Salt to taste
- 1/4 cup fresh cream or curd (optional)
- 2 tablespoons chopped coriander leaves (for garnish)
- Pepper powder
- Dry methi leaves crushed.
Instructions
Step 1: Prepare the Masala Paste
- In a pan, heat a teaspoon of oil.
- Add chopped onions, tomatoes, garlic, and ginger.
- Sauté on medium heat until soft and aromatic.
- Cool and blend into a smooth paste. Set aside.
Step 2: Sauté the Mushroom (Optional) – I do it to remove the smell of mushroom.
- Mix red chilli, coriander powder and jeera (cumin) powder with the mushroom.
- Heat 1 tablespoon of oil in a pan and fry the mushrooms until their raw smell disappears.
Step 3: Cook the Mushroom
- Heat 2 tablespoons of oil in a pan.
- Add cumin seeds and bay leaf. Let them splutter.
- Add the masala paste and cook for 5-7 minutes until the oil separates.
- Mix in turmeric, red chili powder, and coriander powder.
Step 3: Add the Mushrooms
- Add the fried mushrooms to the masala.
- Stir well and cook on medium heat for 10-12 minutes, stirring occasionally.
Step 4: Final Touches
- Sprinkle garam masala and salt. Mix well.
- Pepper powder and dry methi leaves to be sprinkled after the Mushroom are almost cooked.
- Optional: Stir in fresh cream or beaten curd for a richer flavor.
- Garnish with chopped coriander leaves.
Serving Suggestions
- Serve hot with roti, naan, paratha, or steamed rice.
- A fresh salad or raita makes an excellent side dish.