Mushroom Masala is a simple stir fried Mushroom Sabzi that makes a great quick weeknight meal. It pairs very well with roti or paratha. The dish comes together in less than 20 minutes!
My husband loves white button mushroom and I try to incorporate it in different ways in our daily menu. This Mushroom Masala sabzi is not super rich. It’s rather light but packed with all the earthy aroma of spices.
The mushroom cooks really fast, which makes this dish perfect for busy days. You can also use assorted varieties of mushroom instead of just button mushrooms.
Ingredients you need for this Mushroom Masala
White Button Mushroom – You can use different variety of mushroom too instead of just white button mushroom.
Onion – I used white onion only because I ran out of red ones. But you can choose to use either.
Ginger, garlic and green chili paste
- Cumin Seeds
- Fennel Seeds
- Cinnamon sticks
- Dried fenugreek leaves
- The usual combo of cumin powder, red chili powder and coriander powder. I also add little bot of fennel powder
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How to prepare the Mushroom Masala
First thing first, do not wash the mushroom. Just rub it clean using a kitchen towel. If you absolutely have to wash the mushroom, then dry it clean using kitchen towel.
If you cook wet, soggy mushroom, it will lose it crunchy bite.
So, I start by slicing the mushroom in half and fry it in oil. Don’t add salt as that will soften the mushroom. I also fry a few chunky bite size onions along with the mushroom. Once done, take it off!
Next in the same pan add more oil and start by sizzling the whole spices. Then sauté the finely chopped onion, tomato and flavor it with all the ground spices. Don’t forget to season.
Once the raw smell of the spice is gone, add the fried mushroom and onion and stir it around. You can keep it dry or add little water and make a little gravy.
Finish it with finely chopped cilantro leaves and enjoy!
TRY THESE MUSHROOM RECIPES:
Few variations you can try
The sabzi can be made more filling by adding some bite size potatoes.
There are definitely various different ways you can make mushroom masala. You can add thick yogurt to the gravy to make it creamy.
You can add tomato purée instead of diced tomato to give that creamy, silky look.
Add ground cashew or almond for the extra rich creamy flavor.
The curry can be made as simple as I shared here, or rich!
On a busy weeknight, these kinds of dishes comes very handy. It is tasty, flavor packed, goes very well with roti or paratha, and you can make it in less than 30 minutes which almost no extra prep time.
- 1 lb mushroom
- 2 small white or red onion 5 oz each
- 1 medium size tomato 7 oz
- 1 inch fresh ginger
- 3 garlic cloves
- 1 green chili
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 1 small cinnamon stick
- 3 to 4 cloves
- 2 tablespoons dried fenugreek leaves
- 1/4 teaspoon cumin powder
- 1/4 teaspoon coriander powder
- 1/2 teaspoon chili powder
- 1/4 teaspoon fennel powder
- salt to taste
- 4 tablespoons oil
- 1/2 teaspoon turmeric powder
- finely chopped cilantro leaves to garnish at the end
- Slice the mushroom in half. If they are very tiny, don't slice. And the mushrooms are very big, slice in quarter.
- Finely chop one onion. And the second onion slice into bite size big chunks.
- Finely chop the tomato.
- Using a motor pestle, pound the onion, garlic and green chili.
- In a heavy bottom skillet, drizzle 2 tablespoons oil and when it's hot, layer the mushroom and don't move it around too much. Let it char to a mild golden brown. Then add the diced onion and cook for 2 minutes. Take both the mushroom and the onion off the pan once done.
- To the same pan, drizzle the rest of the oil and add the whole spices (cumin, fennel, cinnamon stick, cloves and half of the dried fenugreek leaves). Let it sizzle for a few seconds, then add the garlic, ginger and green chili paste. Stir around for 1 minute.
- Add the finely chopped onion, season with salt and add the ground spices. Don't add the remaining dried fenugreek leaves just yet. Stir it around and cook for 2 minutes.
- Add the tomatoes and cook for another 2 minutes.
- Then add the fried mushroom and onion that was kept aside and sir it around. You can either leave it dry or add little water to make a small about of gravy.
- Taste for salt and add more if needed.
- Finish the dish by adding the remaining dried fenugreek leaves and finely chopped cilantro leaves.
- Enjoy Mushroom Masala with roti or paratha!