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
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.
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.
- 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.
Yes! Its very healthy. Its packed fiber, vitamin C, vitamin D and other macro and micro nutrients along with healthy fats. Overall its a filling and a satisfying dish packed with nutrition and health.
Yes! You may skip the bell peppers and instead add green peas.
Yes! Just blend one small tomato with onion cashew. At time of adding more coconut milk add pinch of sugar and then stir and cook. When adding fresh tomato the color and taste might change a bit.
This mushroom masala recipe does not require to be pressure cooked. It tastes best when cooked on stove top.
More related recipes
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Indian Mushroom Masala Curry
- 16 oz whole white button mushrooms or 7 cups sliced
- 1 tbsp olive oil
- 1/2 of whole onion (roughly chopped)
- 1/4 inch root ginger
- 4 garlic cloves
- 1/4 cup raw cashew nuts
- 1 1/2 cups unsweetened coconut milk (tetra pack beverage style)
- 1/2 cup water
- 2 tbsp tomato puree
- 1/2 cup chopped colored bell peppers (red, green, orange)
- salt to taste
- 1/2 tsp turmeric powder
- 1/2 tsp cayenne pepper powder/chili powder
- 1/2 tsp coriander powder
- 1/4 tsp cumin powder
- 1/2 tsp garam masala
- 1 tsp dried fenugreek leaves (kasuri methi or kasoori methi)
- 2-3 tbsp chopped cilantro (to garnish)
- Rinse and clean the mushrooms well. Pat dry gently with kitchen towel and slice them with a sharp knife.
- Heat oil in a nonstick pan at high flame and sauté mushrooms until they release their juice and dry up while changing their color to brown. They will also reduce in size. Take it out in a separate bowl. (This step may take about 12-15 minutes)
- In the meanwhile, in a blender, blend together, onion, ginger, garlic, cashew nuts, 1/2 cup coconut milk and water. Keep it aside.
- In the same pan while it is still hot (do not wipe or clean the pan), pour the blended onion paste so it starts to bubble immediately. Stir in tomato puree and cook covered at medium flame for 3-4 minutes or until it starts to thicken. Stir at intervals to make sure it does not stick to the bottom of the pan.
- Toss in colored bell peppers or capsicum and mix everything. Cook for 2-3 minutes.
- Now, add turmeric powder, chili powder, coriander powder, cumin powder, garam masala and Kasuri methi (dried fenugreek leaves) and salt. Mix it well.
- Fold in cooked mushrooms and mix gently by scraping from the bottom. Pour in the remaining 1 cup coconut milk and stir. Let it cook covered for 3-4 minutes at low flame.
- Remove the lid and mix again. Turn off the flame and garnish with chopped cilantro. Serve hot.
- Cremini mushrooms also can be substituted here if needed.
- This tastes best when served immediately. However, refrigerate the leftovers in an air tight container for about 2 weeks. Warm it well in the microwave before serving it.
- Make sure to sauté the mushroom very well in step 2. Do not rush through the process.
- It pairs well with naan, paratha, chapati/roti and or rice.