Mushroom Masala

Serves 4
Hands-on time 40 min
Oven time 50-55 min

Here is a wonderful mushroom recipe that is ideal with rotis. You can use regular closed cup mushrooms or the stronger flavoured chestnut mushrooms for this recipe, either will make a quick and delicious weeknight dinner treat.

1 Star2 Stars3 Stars4 Stars5 Stars (8 votes, average: 4.13 out of 5)
Print Friendly, PDF & Email


  • 200 grams Mushrooms cleaned and halved
  • 1 cup onions finely sliced
  • ¾ cup tomatoes sliced finely
  • 1 teaspoon ginger, grated
  • 1 teaspoon garlic, finely chopped
  • 1 teaspoon cumin seeds
  • 1 bay leaf
  • 1 and ½ teaspoon red chilli powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1 teaspoon green chillies finely chopped
  • ½ teaspoon garam masala powder
  • 1 teaspoon kasuri methi
  • 2 tablespoons oil
  • 1 tablespoon butter
  • Salt- according to taste.
  • Freshly chopped coriander leaves.

We'd love your feedback


01 In a pan or kadhai, melt butter. Add mushrooms and sauté on high for couple of minutes. Then transfer it to a plate, keep aside.

02 In the same pan, add oil. Once hot, add cumin seeds and bay leaf, allow them to crackle. Now, add onions and fry until they become soft and translucent.

03 Add grated ginger and chopped garlic, salt and sauté for a minute.

04 Add green chillies, tomatoes, turmeric, red chilli, cumin and coriander powder, and toss well.

05 Sprinkle some water and sauté until the tomatoes turn soft and the raw smell of the masala goes away.

06 Add the mushrooms and garam masala, cook well for around 3-4 minutes. Add little water if required

07 Add kasuri methi and stir. Cook for about 30 seconds.

08 Garnish with freshly chopped coriander leaves and serve hot with naan, chapatis or pulao.

Recommended Products

Chakki Gold Flour