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Vegan Masala Recipe
Mushroom Masala
Mushroom masala folds browned mushrooms into a Punjabi-style tomato gravy fragrant with cumin, coriander and garam masala. The mushrooms keep it juicy and intensely savoury.
Recipe by Craig LogueHow our recipes are created
40 minPrep: 20 minCook: 20 minServes 4North IndianVegan
mushroom currymushroom masalaone-pot curry
From the kitchen
What to expect
Cook the mushrooms over a lively heat first so they colour instead of releasing all their water into the sauce. Once browned, they take on the masala beautifully without losing their texture.
Serving idea
Best served simply
Serve with jeera rice, roti or plain parathas, with a little onion salad on the side.
Useful equipment
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Electric spice grinder
Freshly ground whole spices give masalas a brighter aroma than long-opened ground spices.
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Recipe-specific guidance
Why this method works
Mushrooms release a surprising amount of water. Browning them in a roomy pan before combining with the masala prevents a thin grey sauce and develops savoury flavour that stands up to the tomato and spices.
Cues to watch for
- •Do not crowd the pan; mushrooms should sizzle rather than boil in their liquid.
- •Wait for released moisture to evaporate before judging the colour.
- •The final gravy should be glossy and thick enough to sit on the mushrooms.
Useful substitutions
- •Chestnut mushrooms have more flavour, but ordinary button mushrooms work.
- •Cashew cream can soften the sauce without masking the mushrooms.
- •Peas may be added near the end for sweetness and colour.
Storage and reheating
Refrigerate for up to two days and reheat until piping hot. Add water sparingly because mushrooms release more liquid as they warm.
Cook the recipe
Method
- 1
Blend the onion, ginger and garlic into a smooth paste. Keep the tomato purée separate.
- 2
Heat the oil in a wide pan. Add the cumin, bay leaf, cinnamon, cardamom and cloves and cook until fragrant.
- 3
Add the onion paste and cook, stirring regularly, until golden, reduced and no longer raw-smelling.
- 4
Add the tomato purée and cook until the masala is thick, darker and showing a little oil at the edges.
- 5
Stir in the turmeric, chilli powder and ground coriander, then add the mushrooms.
- 6
Cook uncovered until the mushrooms release their liquid and most of it evaporates.
- 7
Add the water and salt and simmer until the mushrooms are tender and the gravy coats them.
- 8
Finish with garam masala, crushed dried fenugreek and fresh coriander.
Gather everything first
Ingredients
- •2 tbsp oil
- •1 tsp cumin seeds
- •1 bay leaf
- •1 small cinnamon stick
- •4 whole cloves
- •4 green cardamoms
- •1 large onion, finely chopped
- •4 cloves garlic, minced
- •1 inch ginger, grated
- •1 tsp turmeric
- •1 tsp chilli powder
- •2 tsp coriander powder
- •200 ml tomato puree
- •1 tsp salt
- •1 cup water
- •200 g mushrooms, sliced
- •1 tsp garam masala
- •1 tsp dried fenugreek leaves (kasuri methi)
- •2 tbsp fresh coriander, chopped
A few useful notes
Notes
- •Cook the onion masala properly; that is where the body of the curry comes from. If the onions stay pale, the gravy will taste flat.
- •Mushrooms release their own water, so keep the simmer gentle and reduce uncovered only at the end if you want a thicker sauce.
- •Taste after the mushrooms have cooked through, then adjust salt if needed. If your tomato puree is very sharp, a few extra minutes of simmering will soften it.
- •Leftovers keep well in the fridge for up to 3 days. Reheat slowly so the mushrooms do not turn leathery.
- •This curry freezes reasonably well, though the mushrooms soften a little after thawing.
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