By Aditi Saraswat
December 17, 2025
Mushroom masala is a comforting North Indian curry where mushrooms are cooked in a rich, spicy onion-tomato gravy. It is easy to cook, extremely flavourful, and pairs perfectly with roti, naan, or rice.
200 g button mushrooms (cleaned, sliced) 2 tbsp oil or butter 1 cup finely chopped onions 1 cup tomato purée 1 tbsp ginger-garlic paste 1 tsp cumin seeds 1 tsp coriander powder ½ tsp turmeric powder 1 tsp red chilli powder 1 tsp garam masala ½ cup fresh cream or cashew paste ¾ cup water Salt to taste 1 tbsp chopped coriander leaves
In a pan, heat some oil and butter. Add some cumin seeds and let them crackle, releasing an aroma to make a flavourful base for the curry.
To this, add some chopped onions and sauté them until they turn golden brown. This slow browning will add sweetness and depth to the gravy.
Add in the ginger-garlic paste and cook till the raw smell fades away. Add the tomato purée and cook until the oil separates, making a thick, glossy masala.
Add some turmeric, coriander powder, red chilli powder, and salt. Mix everything well and cook the spices for a short time, just so they turn aromatic.
Add the sliced mushrooms to this base and mix gently. Cook for another few minutes until mushrooms begin to release their moisture and absorb the flavours of the gravy.
Add some water and cream or cashew paste. Let it boil for 5–7 minutes, and garnish with garam masala, coriander, and serve hot with roti, naan or rice.