Name: Mushroom Masala with Ginger and Garlic
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1.1 lbs Cremini or White Button Mushrooms; 2 medium Onions, finely chopped; 3 medium Tomatoes, pureed; 1 inch Fresh Ginger, grated; 6 cloves Garlic, minced; 3 tbsp Vegetable Oil; 1 tsp Cumin Seeds; 0.5 tsp Turmeric Powder; 1 tsp Garam Masala; 1 tsp Red Chili Powder; 0.25 cup Fresh Cilantro, chopped

"This Mushroom Masala is a robust and earthy dish featuring tender mushrooms simmered in a spiced tomato-onion gravy. Infused with freshly grated ginger and minced garlic, it delivers a punch of warmth and depth in every bite."

1 Ingredients

Qty	Item
1.1 lbs 500 g	Cremini or White Button Mushrooms
2 medium 200 g	Onions, finely chopped
3 medium 300 g	Tomatoes, pureed
1 inch 15 g	Fresh Ginger, grated
6 cloves 15 g	Garlic, minced
3 tbsp 45 ml	Vegetable Oil
1 tsp 5 g	Cumin Seeds
0.5 tsp 2 g	Turmeric Powder
1 tsp 5 g	Garam Masala
1 tsp 5 g	Red Chili Powder
0.25 cup 10 g	Fresh Cilantro, chopped

2 Instructions

Clean the mushrooms with a damp cloth and slice them into quarters. Set aside.

Heat oil in a heavy-bottomed pan over medium heat. Add cumin seeds and allow them to crackle.

Add the finely chopped onions and sauté until they turn a deep golden brown, approximately 8-10 minutes.

Stir in the minced garlic and grated ginger. Sauté for 2 minutes until the raw aroma disappears.

Pour in the tomato puree and add salt, turmeric, and red chili powder. Cook until the oil begins to separate from the masala paste.

Add the sliced mushrooms to the pan. Toss them well to ensure they are fully coated in the spice base.

Cover the pan and cook for 10 minutes on low-medium heat. The mushrooms will release their own juices, creating a natural gravy.

Remove the lid and sprinkle with garam masala. Simmer for another 2-3 minutes until the sauce reaches your desired consistency.

Garnish with fresh cilantro and serve hot.

·
Avoid soaking mushrooms in water; they act like sponges and will become rubbery. Wiping them is best.
·
For a richer flavor, use ghee instead of vegetable oil.
·
If you prefer a creamier gravy, stir in 2 tablespoons of heavy cream or cashew paste at the very end.
·
Sauté the onions slowly; the deep caramelization is the secret to a dark, flavorful masala.

? Frequently Asked Questions

Can I use canned mushrooms for this recipe?

While fresh mushrooms provide the best texture, you can use canned mushrooms if you drain and rinse them thoroughly before adding to the masala.

How do I make this dish less spicy?

Simply reduce the amount of red chili powder and ensure you remove the seeds from any green chilies if you choose to add them.

What is the best side dish for Mushroom Masala?

This curry pairs beautifully with garlic naan, tandoori roti, or steamed Basmati rice.

Can I store leftovers?

Yes, this dish stays fresh in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

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