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Mushroom masala recipe/mushroom curry

Mushroom masala is a simple side dish item prepared for Indian bread and dosa and even as a side dish for pulao.
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Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course, Side Dish
Cuisine Indian
Servings 4
Calories 200 kcal



  • 200 g fresh mushroom
  • 2 big onions
  • 1 tsp ginger garlic paste
  • 1/2 tsp turmeric powder
  • 1 tsp chili powder
  • 1/2 tsp coriander powder
  • 1/2 tsp Garam Masala or fennel powder
  • 1 large tomato
  • 1 tsp salt or as required

To temper:

  • 1 tbsp oil
  • 1/2 tsp mustard or jeera
  • 1/2 tsp fennel seeds

To make paste:

  • 1 tbsp rice flour +Half cup water
  • or
  • 1 tbsp fresh cream or cashew paste



    How to clean the mushrooms:

    • Sprinkle 2 tablespoons of rice flour on mushrooms and apply on them evenly.
    • Wait for 5 minutes, now rinse with clean running water thoroughly.
    • Chop and keep aside.

    Recipe to prepare mushroom masala:

    • Heat oil in a pan, adjust seasoning let them splutter.
    • Add chopped onions and fry them in oil.
    • When onions turn to light brown color, add ginger garlic paste and sauté to remove the raw flavor.
    • Add all the spice powders and chopped tomato.
    • Now add salt required for the gravy. Salt helps in cooking tomatoes fast.
    • Cook tomatoes until soft texture. You can add a tbsp of water to cook the spice powder masala. This avoids burning of the powders.
    • Add chopped mushrooms and mix well.
    • Mushroom has it’s own water, so no need to add extra water. Keep the flame in medium flame, close with a lid and cook the mushrooms just for five minutes.
    • After 5 minutes you can pour ¼ cup of water if needed. Now add the rice flour paste prepared at first and mix with the masala. This is basically to give nice texture and body to the gravy. You can replace this rice flour mix with fresh cream or cashew nut paste for even richer taste.
    • Cook rice flour mix with mushrooms for 5 minutes. Adjust water quantity as required for the curry.
      Serve with plain hot rice, dosa or roti.


    Tips/notes: 1. Use always fresh mushrooms. 2. Make sure to clean mushrooms thoroughly before using. 3. Seasoning is purely own choice. I preferred south touch, so I added mustard seeds today. You can use only fennel or jeera or cinnamon. 4. You can use fresh cream or cashew paste. 5. Cleaning with rice flour is to give crisp texture to the mushroom and it removes all impurities thoroughly from the soft slippery outer layer.


    Calories: 200kcal
    Keyword kalan masala, mushroom gravy, mushroom masala
    Tried this recipe?Let us know how it was!