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💭 Why you’ll love this recipe
One-pot recipe. This dish is quick and easy to make all in one pot. It’s ready in 30 minutes, making it the perfect addition to your weekly dinner menu. Packed with bold flavors. My version is rich, savory, and filled with flavors from aromatic spices for a satisfying dinner. Vegan and gluten-free for everyone to enjoy.
Variations & Substitutions
Mushrooms. White button mushrooms work best, but you can also use cremini mushrooms or portobello mushrooms. Tomatoes. I used a can of diced tomatoes, but you can swap it with fresh tomatoes or tomato puree. Red bell pepper. Feel free to use any color of bell pepper you have on hand. Red onions. Substitute with yellow or white onions. Coconut milk. Adds a rich, creamy texture and a subtle coconut flavor. Ginger paste. You can also use freshly grated ginger or ginger powder. Garlic. Freshly minced garlic cloves are best. Fenugreek leaves. Use fresh or dried. Dried chili. Substitute with red chilli powder or cayenne pepper for some heat. Spices. I used a blend of coriander powder, turmeric powder, and garam masala. Season with salt and pepper to taste. Fresh coriander. Also called cilantro.
Use a wide, deep skillet to sauté the vegetables and mushrooms, allowing them to cook evenly and helping the liquid evaporate efficiently. Toast the spices in the skillet for about a minute to release their essential oils, enhancing their flavors. If the dish appears too dry after adding the mushrooms, add a splash of water to prevent sticking before adding the tomatoes and coconut milk. Crush the dried red chili before adding it to control the level of heat in the dish.
🍴 How to serve mushroom masala
Serve mushroom masala with naan bread, roti, or paratha for a filling meal. I also like pairing it with basmati rice and jeera rice. For sides, you can never go wrong with dal tadka.
🍴Storage and reheating suggestions
To store leftover mushroom curry, transfer it to an airtight container and refrigerate for 3-4 days. To freeze, place it in a freezer bag and remove as much air as possible. Then, freeze it for up to 3 months. To reheat leftovers, you can thaw it overnight in the fridge, if from frozen, and reheat it in the microwave at 1-minute intervals or on a stovetop at medium heat for 6-8 minutes. Make sure to stir constantly and add a splash of water or coconut milk if needed.
🍴 More Indian curry recipes
If you like this recipe, check out my other Indian curries: If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
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