By Akshara
January 3, 2026
Mushroom masala becomes rich and aromatic when mushrooms soak up a well-cooked onion and tomato base. Spices add depth without overpowering the natural earthiness of the mushrooms, giving the curry a restaurant-style finish. The result is a warm, satisfying dish that works beautifully with rotis, parathas or steamed rice.
2 cups mushrooms (sliced) 1 onion (finely chopped) 1 tomato (pureed) 1 tsp ginger garlic paste ½ tsp turmeric 1 tsp coriander powder ½ tsp garam masala Oil and salt
Sauté onions in oil until golden, then add ginger garlic paste and cook briefly.
Add tomato puree, turmeric and coriander powder, cooking until the masala thickens.
Add mushrooms, salt and a little water, then simmer until the mushrooms turn tender.
Finish with garam masala and serve hot.