Mushroom Masala | Indian Mushroom Curry
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
  • Button mushroom – 200 gms
  • Onion – 1, large
  • Tomato – 2, large
  • Green bell pepper – 1, large
  • Green peas – ½ cup, boiled or frozen
  • Green Chilli – 2 to 3, chopped
  • Ginger paste – 1 tsp
  • Garlic paste – 1 tsp
  • Coriander powder – 1 tsp
  • Cumin seed powder – 1 tsp
  • Red Chilli powder – ½ tsp
  • Garam Masala – ½ tsp
  • Vegetable oil – 2 to 4 tbsp
  • Fresh coriander leaves to garnish
  1. Cut the onions into chunks. Chop tomatoes and dice the bell pepper into 1 inch pieces. Wipe clean the mushrooms and half or quarter them depending on their size.
  2. Heat oil in a skillet and add the ginger paste, garlic paste and onions. Sauté them for few minutes until onions turn little translucent.
  3. Now add bell pepper and chopped tomatoes and stir fry them for 5 to 10 minutes on medium-low flame.
  4. Next goes the seasoning ingredients – coriander powder, cumin seed powder, garam masala, red chilli powder and finely chopped green chillies. Season it with salt to taste and cook everything for a couple of minutes until the spices are well sautéed. You can add a splash of water to avoid burning the spices.
  5. Add the chopped mushrooms and mix well ensuring the spices coat the mushrooms all over. Cover it and cook on low for 10 to 15 minutes until the mushrooms are thoroughly cooked.
  6. Finally add boiled or frozen green peas and cover it for one more minute. Sprinkle the chopped fresh coriander leaves and serve the mushroom masala with roti or naan .
Recipe by Flavor Quotient at