Everyday Kitchen

Indian · Dinner

Mushroom Masala

Draft recipe — not kitchen-tested
VegEasy

Diet: Veg · Gluten-free

Cook mushrooms in a spiced tomato and yogurt sauce. Add the yogurt over low heat to reduce splitting.

Prep
20 min
Cook
35 min
Total
55 min
Servings
3
Difficulty
Easy
Cuisine
Indian
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of mushroom masala
Photograph includes a pale garnish not used in this yogurt-based draft. This photograph is not a tested result of our draft recipe. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 3

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Main ingredients

Seasoning and finishing

Liquids

Equipment

Wide saucepan; bowl; whisk; spoon.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Prepare · About 1 min

  1. Whisk 4 tbsp plain yogurt in the bowl until smooth.
  2. Heat 3 tbsp neutral oil in the saucepan over medium heat.
  3. Add ½ tsp cumin seeds, 1 leaf indian bay leaf, 1 piece 1 cm cinnamon stick, 2 pods green cardamom and 3 whole cloves.
  4. Stir for 30 seconds.

Make the sauce · About 8 min

  1. Add 100 g onion.
  2. Cook for 6–8 minutes, stirring often.

    Check: The onion should be golden.

  3. Add 1 tsp chopped ginger and 1 tsp chopped garlic.
  4. Stir for 1 minute.
  5. Add 70 g tomato, ¼ tsp turmeric, ½ tsp red chili powder, 1 tsp ground coriander and ½ tsp salt.
  6. Cook for 5–6 minutes, stirring often.

    Check: The tomato should soften into a thick mixture.

  7. Reduce the heat to low.
  8. Add the yogurt one spoonful at a time, stirring continuously.

Cook the mushrooms · About 12 min

  1. Add 250 g quartered button mushrooms and 180 ml water.
  2. Bring the sauce to a gentle simmer.
  3. Cook uncovered for 10–12 minutes, stirring every 3 minutes.

    Check: The mushrooms should soften and the sauce should coat them.

  4. Add ¼ tsp garam masala.
  5. Rub ½ tsp dried fenugreek leaves between your palms over the pan.
  6. Simmer for 1 minute.
  7. Turn off the heat.
  8. Remove the visible whole spices.
  9. Scatter 2 tbsp chopped coriander over the curry.

Tips

  • The yield is for side portions; rice or bread is a separate accompaniment.

Substitutions

  • Use button or chestnut mushrooms.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Chop onion one day ahead; slice mushrooms shortly before cooking.

FAQ

Why is the sauce watery?

Mushrooms release water; simmer uncovered to reduce it.

Why add yogurt gently?

High heat can split it; stir over low heat.

How should I store mushroom masala?

Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.

Recipe source and adaptation

Measured home adaptation: Dassana Amit: Mushroom Curry (Punjabi Style Mushroom Masala).

Optional black cardamom and mace omitted; photograph’s cream garnish is not included.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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