By Aditi Saraswat
August 13, 2026
If you are bored of making mushrooms the same way, try this dhaba-style mushroom curry that has a smoky taste with an onion-tomato base. A blend of a few whole spices and a slow-cooked masala gives this curry that specific roadside-dhaba taste that feels tempting in every bite.
250 g button mushrooms, cleaned and halved 2 tbsp oil 1 tbsp ghee 1 large onion, finely chopped 2 medium tomatoes, pureed 1 tbsp ginger-garlic paste 1 green chilli, chopped 1 tsp cumin seeds 1 small cinnamon stick 2 green cardamom pods 2 cloves ½ tsp turmeric powder 1 tsp coriander powder ½ tsp cumin powder 1 tsp Kashmiri red chilli powder ½ tsp garam masala ½ tsp kasuri methi ½ cup water Salt, to taste 2 tbsp fresh coriander, chopped
In a heavy pan, heat oil and add cumin seeds, cinnamon, cardamom and cloves until they turn aromatic.
Now add the chopped onions and cook until they turn golden but not burnt.
Mix in ginger-garlic paste and green chilli to this and cook for a short span until the raw smell vanishes.
Now, add tomato puree, turmeric, coriander, cumin and chilli powder to this and cook until the masala turns thick and oil separates from the pan.
Add mushrooms to this with a little water, and let it simmer for a few minutes, then add garam masala, kasuri methi and chopped coriander before serving.