Mushroom Masala

Mushroom Masala

Mushroom Masala is an Indian gravy prepared using edible mushrooms. There are varieties of edible mushrooms but cap or button mushrooms are majorly used in Indian gravies. Though Mushrooms are classified as vegetable they are actually not a plant and hence many vegetarian Indians don’t eat mushrooms.

Mushroom Masala is one of my favourite preparation and I also add green peas in the gravy but one can skip it and can prepare just with mushrooms. My preparation is typical Goan recipe where we use a lot of coconut and onions to make the gravy. And this masala tastes delicious with any kind of roti/ chapati or with bread/pav.


For Paste:

1 large onion

1/2 cup shredded coconut

1 tbsp oil

1/2 cup water


1 small onion

300 gms cup mushroom or button mushroom ( I used cup mushrooms)

2 tbsp oil

1/2 cup green peas (I used frozen but fresh peas would be great!!)

1&1/2 tsp coriander powder

2 tsp garam masala powder

1/2 tsp turmeric powder

1 tsp red chilli powder

1 tsp kashmiri chilli powder (for colour only)

1 tbsp ginger garlic paste

3/4 cup prepared coconut paste

1/2 cup chopped coriander (as per choice)

Salt as per taste



Firstly prepare thick paste for gravy. Take a pan on medium-high flame, once pan is hot add oil to it and then add roughly chopped onions. Stir the onions occasionally and when they turn golden brown, add shredded coconut to it. Stir the coconut till it turns brown ( do not overcook it). Once this mixture is cooked properly, turn off the gas and let it cool down to room temperature. Grind this mixture to make a thick paste, use minimum water for grinding but ensure paste is finely ground.

This paste gives awesome taste to any veg or non-veg gravy. Incase you prepared extra paste, store it in freezer and it will be good for another 15 days. Using this paste you can make egg / chicken curry or even gravy with any whole pulses.

Once coconut paste is ready, let’s move to rest of the recipe. Take a pan or wok on medium-high flame. Once wok is hot, add finely chopped onions and stir continuously. When onions turns translucent, add ginger-garlic paste and all dry spices except garam masala. Turn gas to low flame and let them cook (add little water, so that spices won’t get burnt). After couple of minutes add green peas and mushrooms (I have cut mushrooms into 1/2 but you can cut them as per your choice). Turn gas back to medium flame, add salt and mix everything throughly.

You can add little water, so that it won’t stick to the bottom. But as mushroom starts cooking, it will release some moisture so water is actually not required.

Once mushrooms and peas are partially cooked, add prepared coconut paste into it. Stir everything well, add a cup of water to it. Cover and let it cook on medium flame.

After few minutes, oil will starts separating out from sides of pan/wok. At the end add garam masala and chopped coriander leaves. Let it simmer for few minutes and then Mushroom Masala is ready to serve!!

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