Vegan Masala Recipe
Mushroom Masala
A North Indian vegan curry built around proper masalas, dependable technique and the generous spirit of family-style cooking. The goal is a sauce with real depth and body, not just heat or colour.
From the kitchen
What to expect
A dish like this benefits from care in the early stages. Give the base enough time, season steadily, and the final result will taste fuller, rounder and much more convincing at the table.
Serving idea
Best served simply
Best served hot with basmati rice, roti, naan or a spoonful of pickle on the side.
Cook the recipe
Method
- 1
Blend the 1 large onion, finely chopped, ginger, and garlic into a smooth paste.
- 2
Blend the 200 ml tomato puree into a smooth puree.
- 3
Heat 2 tbsp oil in a pan and add cumin seeds, bay leaf, cinnamon, cardamom, and cloves.
- 4
Add the 1 large onion, finely chopped paste and sauté until golden and thick.
- 5
Stir in the 200 ml tomato puree and cook until the oil separates from the masala.
- 6
Mix in turmeric, chilli powder, and 2 tbsp fresh coriander, chopped powder.
- 7
Add the mushrooms and combine well.
- 8
Pour in the water and season with 1 tsp salt.
- 9
Cover and simmer until the mushrooms are tender.
- 10
Finish with garam masala, dried fenugreek leaves, and 2 tbsp fresh coriander, chopped.
- 11
Serve hot with rice or flatbreads.
Gather everything first
Ingredients
- •2 tbsp oil
- •4 cloves garlic, minced
- •1 tsp cumin seeds
- •1 bay leaf
- •1 small cinnamon stick
- •4 whole cloves
- •1 large onion, finely chopped
- •1 inch ginger, grated
- •1 tsp turmeric
- •1 tsp chilli powder
- •2 tsp coriander powder
- •1 tsp garam masala
- •200 ml tomato puree
- •1 cup water
- •1 tsp salt
- •200 g mushrooms, sliced
- •4 green cardamoms
- •1 tsp dried fenugreek leaves (kasuri methi)
- •2 tbsp fresh coriander, chopped
A few useful notes
Notes
- •The flavour of this dish depends on cooking the masala properly rather than rushing straight to the final simmer.
- •Taste before serving and adjust the salt, heat or acidity only once the dish has cooked fully.
- •Leftovers often taste even better the next day once the spices have had more time to settle.
- •Store leftovers in an airtight container in the fridge for up to 3 days.
Learn the technique
Essential Vegan Indian Pantry Staples
The core spices, lentils, beans, grains, and aromatics worth keeping on hand for everyday vegan Indian cooking.
How to Build a Curry Base
Learn the simple method behind most Indian curries by mastering the classic onion, tomato and spice base.
How to Temper Spices (Tadka)
Learn how to temper spices in hot oil to unlock the deep flavours used in many Indian dishes.