🍄 When You Want Bold Flavors Without the Meat
Mushrooms soak up masala like a sponge — they love garlic, they hug gravy, and they bring bite to every spoonful.
This Mushroom Masala Curry is everything you want from a weekend curry — deep color, intense flavor, and just the right kind of heat.
But it’s also simple enough to whip up on a weeknight with pantry staples.
🛒 What You’ll Need (Serves 2–3):
200–250g mushrooms, cleaned & sliced
1 large onion, finely chopped
2 medium tomatoes, pureed
1 tsp ginger-garlic paste
1–2 green chilies, slit
½ tsp turmeric
1 tsp red chili powder
1 tsp coriander powder
½ tsp garam masala
1 tsp kasuri methi (crushed)
Salt to taste
2 tbsp oil or ghee
Fresh coriander for garnish
Optional: 2 tbsp fresh cream for richness
🍛 How to Make It – Bold, Creamy & Packed with Flavor
1. Sauté the Mushrooms
In a pan, heat 1 tbsp oil. Sauté sliced mushrooms on high flame till they shrink and brown slightly. Set aside.
2. Make the Masala Base
Add more oil. Sauté chopped onions until golden.
Add ginger-garlic paste + green chilies. Cook till raw smell disappears.
Add pureed tomatoes, turmeric, chili, coriander powder, and salt. Cook till masala thickens and oil separates.
3. Bring It Together
Add sautéed mushrooms to the masala. Mix well. Add a splash of water if needed and simmer for 5 mins.
Add garam masala + kasuri methi. Mix. Stir in cream if using.
4. Garnish & Serve
Finish with chopped coriander. Serve hot with roti, paratha, or jeera rice.
❤️ Why Mushroom Masala Works Every Time
Meaty without being meat
Rich and restaurant-style, made at home
Ready in 30 minutes
Because mushrooms + masala = match made in the pan
The Pinch of Masala 