Mushroom Masala (Punjabi Mushroom Curry)
A rich Punjabi mushroom curry made with onions, tomatoes and warming spices. Perfect with roti, naan or rice.
50 minPrep: 20 minCook: 30 minNorth IndianVegan
mushroom currymushroom masala
Method
- 1
Blend onion, ginger and garlic into a smooth paste.
- 2
Blend tomatoes into a smooth puree.
- 3
Heat oil in a pan and add cumin seeds, bay leaf, cinnamon, cardamom and cloves.
- 4
Add onion paste and sauté until golden and thick.
- 5
Add tomato puree and cook until oil separates from the masala.
- 6
Stir in turmeric, chilli powder and coriander powder.
- 7
Add mushrooms and mix well.
- 8
Pour in water and season with salt.
- 9
Cover and simmer 18–20 minutes until mushrooms are tender.
- 10
Finish with garam masala, dried fenugreek leaves and fresh coriander.
- 11
Serve hot with rice or flatbreads.
Ingredients
- •200–250g white button mushrooms, sliced
- •1 cup onion, chopped
- •1 tsp chopped ginger
- •1 tsp chopped garlic
- •½ cup tomatoes, chopped or ⅓ cup tomato puree
- •3 tbsp neutral oil
- •½ tsp cumin seeds
- •1 bay leaf
- •½ inch cinnamon stick
- •2 green cardamoms
- •3 cloves
- •¼ tsp turmeric
- •½ tsp chilli powder
- •1 tsp coriander powder
- •¾ cup water
- •Salt to taste
- •¼ tsp garam masala
- •½ tsp dried fenugreek leaves (kasuri methi)
- •2 tbsp fresh coriander, chopped
Notes
- •Add 2 tbsp cashew cream at the end for a richer version.
- •This curry thickens as it cools — add a splash of water when reheating.