Mushroom Masala
Mushroom Masala

Mushroom Masala

Mushroom Masala

Presenting you the delicious recipe for Mushroom Masala. It’s a simple yet stunning curry with plump button mushrooms and a beautiful mix of herbs and spices. Fenugreek really highlights the earthiness of the mushrooms and the tangy nature of the sauce. The inclusion of turmeric, ginger and fenugreek makes this a very restorative dish with a degree of warmth and comfort.

Serves – 4


2 tablespoons olive oil or ghee
1 teaspoon cumin seeds
1 red onion, halved and thinly sliced
2 cardamom pods
1 bay leaf
1 tablespoon dried fenugreek leaves (or 1 teaspoon fenugreek powder)
1 tablespoon garlic paste
1 teaspoon ginger paste
1 cup frozen peas
1 small red capsicum, diced
500g button mushroom, wiped clean
1/2 teaspoon salt
1 teaspoon coriander powder
1 teaspoon garam masala
1/4 teaspoon turmeric
1 cup tomato passata or canned crushed tomatoes
coriander leaves, to garnish


1. Heat oil or ghee in a large sauté pan on medium. Add cumin seeds, onion, cardamom and bay leaf. Sauté for a couple of minutes until onion is tender. Add fenugreek leaves, garlic and ginger pastes, capsicum, peas and mushroom. Toss and cook for a few minutes until mushrooms are coated with the onion and capsicum mixture.

2. Add salt and spices along with the tomato passata (or crushed tomatoes). Add half a cup of water. Mix well. Reduce heat to low and simmer for 20-25 minutes until mushrooms are just done and the dish is piping hot. Garnish with fresh coriander leaves.

3. Serve with steamed rice or crusty bread.