By Aditi Saraswat
April 7, 2026
Mushroom masala is a quick-to-make curry that feels rich without being too heavy. It is perfect for weekday meals when you want to have something satisfying, spicy, and that pairs perfectly with roti or rice.
200 g mushrooms (cleaned, halved) 1 medium onion (finely chopped) 2 medium tomatoes (pureed) 2 tbsp oil 1 tsp ginger-garlic paste 1 tsp red chilli powder ½ tsp turmeric powder 1 tsp coriander powder ½ tsp garam masala Salt to taste 2 tbsp fresh coriander (chopped) ½ cup water
In a pan, heat the oil and add the chopped onions. Sauté until it turns soft and golden, to make a flavourful base for the curry.
Now, add ginger-garlic paste and cook it for a short time until it turns fragrant, then pour in the tomato puree to this. Cook until the base gets a thick consistency and begins to release oil from the sides.
Mix in the turmeric, chilli powder, and coriander powder to this and stir everything well so the spices blend evenly into the masala.
Add the halved mushrooms and salt to taste, and mix them to coat with masala. Hereafter, cook for a few minutes until they release moisture and turn soft.
Add a little water and simmer on a low flame until the gravy turns slightly thick and mushrooms soak up the spices.
Lastly, add garam masala and fresh coriander from the top, mix, and serve hot with roti or rice.