By Aditi Saraswat
February 9, 2026
Mushroom masala is a comforting curry which is prepared with soft mushrooms that are cooked in a spicy onion-tomato gravy. It is easy to make, full of flavour, and can be paired perfectly with roti, naan, or steamed rice.
250 g button mushrooms, cleaned and halved 3 tbsp oil or butter 1 tsp cumin seeds 1 cup finely chopped onions 1 tbsp ginger-garlic paste 1 cup tomato puree ½ tsp turmeric powder 1 tsp red chilli powder 1½ tsp coriander powder ½ tsp garam masala Salt, to taste ½ cup water 2 tbsp fresh coriander leaves, chopped
In a pan, heat oil, add cumin seeds to it and let them crackle. Add the chopped onions and sauté until it turns golden and a bit caramelised.
Once it is sauted nicely, add ginger-garlic paste to it and cook until the raw smell fades away. Stir it constantly to avoid burning and create a flavourful base.
Add in tomato puree, turmeric, chilli powder, coriander powder, and salt. Cook until the oil separates and the masala gets a thick consistency.
Add mushrooms and sauté them on medium heat for about three to four minutes until they begin to release the moisture and get lightly covered with masala.
Pour in the water, cover, and cook for about five to ten minutes until mushrooms turn soft and the gravy reaches the preferred consistency.
In the end, add garam masala and fresh coriander from the top. Switch off the flame and serve hot with roti, naan, or steamed rice.