Indian Mushroom Masala Curry

Indian Mushroom Masala Curry is a delectable vegan dish that brings together the rich flavors and aromatic spices of Indian cuisine. Bursting with earthy mushrooms, medley of fragrant spices, this cashew based creamy curry is a true taste sensation.

The meaty texture of mushroom is perfect for vegan recipes. I often enjoy mushroom avocado toast for breakfast. 

Mushroom fried rice for lunch is quite popular with my friends. 

For a comfort meal, sometimes, my healthy risotto is very satisfying.

Type of mushrooms

Portobello mushroom is the most common types used in many recipes. Oysters and shitake mushrooms are gaining popularity and are great meat substitutes. Cremini mushrooms are quite popular in curry recipes too. There are more variety of mushrooms used for specific types of recipes. However, I used white button mushrooms for this Indian curry recipe. 

Health benefits of mushrooms

They are low in calories and are good source of antioxidants and fiber. Mainly they are the biggest sources of Vitamin D and are great for vegan and vegetarian diet. These are good source of B vitamins which helps in cell growth and formation. 

Why you will love this

Creamy texture and wholesome
Vegan and gluten free
Easy and crowd pleaser
Healthy and flavorful

Ingredients

Ingredients

Mushrooms – whole white button mushrooms works best for this sabji. You can also use baby Bella or cremini mushrooms.

Onion – red or yellow onions are great for this masala curry recipe.

Ginger Garlic – you may use ginger garlic paste instead of fresh if desired.

Tomato puree– I used small quantity of tomato puree for the subtle taste and color.

Cashew nuts – raw cashew nuts give a nice thick rich creamy base to the gravy of this sabji.

Coconut milk – I prefer beverage style tetra packed coconut milk to keep my recipes lighter and low in calories. Unsweetened canned coconut milk can also be used here. 

Spices – common Indian spices are required. 

Bell peppers – Its also known as capsicum in India. A combination red, green, orange colored bell peppers works here.

For detailed measurement of ingredients, please scroll down to the printable recipe card at the bottom of this post. 

How to make

Firstly, I rinsed the mushrooms very well and made sure there were no dirt on them. 

Secondly, I sliced each of them with a sharp knife and kept aside. 

Next, I heated oil in a nonstick pan and sautéed mushrooms at high flame. They will release their juice and dry up and change color at the same time. They will reduce in size and quantity once cooked. This process may take about 12-15 minutes. I continued sautéing at intervals so they do not stick at the bottom or burn.

Once done, I scooped them in a bowl and kept it aside. 

For better time management, while the mushrooms were cooking, I blended onion, ginger, garlic, cashew nuts and coconut milk and kept the onion paste ready.

Then, in the same pan while it was still hot, I poured the blended onion paste in it so it start to bubble immediately. I stirred in tomato puree and cooked covered for 2-3 minutes. I stirred it at intervals at medium-high flame. 

After that I tossed in chopped colored peppers also know as capsicum and cooked covered for 3 minutes at medium flame. Then, I remove the lid and scraped from the bottom and mixed well.

Thereafter, I added turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, kasuri methi (dried fenugreek leaves) and salt. Then, I mixed it well.

Afterwards, I folded in cooked mushrooms and mixed everything well. 

Lastly, I stirred in more coconut milk and let it cook uncovered at low flame for 3 minutes. 

At this stage, I give it a good stir. Then, I turned off the flame and garnished with chopped cilantro. 

We loved the wholesome and hearty restaurant style mushroom masala. It was so flavorful, vibrant and so satisfying. 

Serving tips

Serve mushroom curry with chapati, naan, paratha or rice. To make it wholesome I serve it with palak rice or chana pulao.

Storage tips

This Indian curry recipe tastes best when served immediately. However, the leftovers can be refrigerated in an air tight glass container for about 2 weeks. Warm it well in the microwave before serving. 

Expert tips

• It is very important that mushrooms are cooked well. Do not rush through the step. Let them release their juice and dry up.
• Most importantly, pour the onion paste in the hot pan so it starts to bubble immeidately. 
• The peppers need not be soft. Crunchy bell peppers actually give a nice taste and texture.

More related recipes

Palak Rajma
Baingan Bharta
Tofu Tikka Masala
Bhindi Masala
Butter Tofu
Cauliflower Tikka Masala
Dal Makhani
Malai Kofta

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I hope you enjoy this recipe as much as we did. I am very excited to hear back from you.

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