What is Mushroom Masala?

Mushroom Masala is an Indian curry of button mushrooms sautéed golden in butter, then simmered in a quick cumin-coriander onion-tomato masala with kasuri methi. The mushrooms are first cooked until all their natural water has evaporated — this critical step ensures they absorb the masala flavours intensely rather than diluting the spices with mushroom water. It's a 15-minute curry that's naturally vegetarian, low-calorie (130 kcal per serving), and can be made vegan by using oil instead of butter and skipping the optional cream.

Why do you cook mushrooms until dry before adding masala?

Mushrooms are 92% water. When heated, they release approximately 100ml of liquid. If masala spices are added while this water is present, the spices dissolve into the mushroom water instead of coating the mushroom surface — producing a watery, diluted curry. Cooking until the pan is completely dry first means the dried-out mushrooms become porous sponges that absorb the concentrated masala flavour into their structure. This sauté-then-spice sequence is the professional technique for any mushroom curry.

Should you wash mushrooms before cooking?

No — wipe mushrooms with a damp kitchen towel instead. Mushrooms are porous sponges that absorb water rapidly when submerged or rinsed under a tap. Waterlogged mushrooms steam in the pan instead of sautéing, producing grey, rubbery, flavourless results instead of golden, firm, nutty ones. A damp towel removes surface dirt without saturating the interior. This applies to all mushroom cooking, not just Indian recipes.

Can I make Mushroom Masala vegan?

Yes — replace the butter with sunflower oil or coconut oil for sautéing, and skip the optional cream finish. The base recipe (mushrooms, oil, onion, tomato, spices) is naturally vegan. The butter adds a nutty dairy richness that complements mushroom umami, but the curry is fully flavourful without it. For a richer vegan version, add 2 tablespoons of cashew cream (blend soaked cashews with water) instead of dairy cream.

Where can I buy mushrooms and Indian spices in the UK?

Pick N Save (picknsave.co.uk) stocks Button Mushrooms 250g in the fresh produce section, plus Anchor Butter, cumin seeds, coriander powder, turmeric, Kashmiri chilli, garam masala, kasuri methi, and ginger garlic paste — everything for Mushroom Masala. For variations: capsicum for Kadai Mushroom, frozen peas for Mushroom Matar, and cream for the restaurant version. Home delivery across London and the UK, plus click and collect from Harrow — established 1999.

Where can I buy mushrooms and Indian spices in the UK?

Pick N Save (picknsave.co.uk) stocks Button Mushrooms 250g in the fresh produce section, plus Anchor Butter, cumin seeds, coriander powder, turmeric, Kashmiri chilli, garam masala, kasuri methi, and ginger garlic paste — everything for Mushroom Masala. For variations: capsicum for Kadai Mushroom, frozen peas for Mushroom Matar, and cream for the restaurant version. Home delivery across London and the UK, plus click and collect from Harrow — established 1999.

Mushroom Masala Recipe - Spiced Button Mushroom Curry (15 Minutes)

Easy Indian Recipes

Mushroom Masala Recipe - Spiced Button Mushroom Curry (15 Minutes)

15 mins 4 servings Easy

Prep Time 5 mins

Cook Time 10 mins

Total Time 15 mins

Servings 4

About This Recipe

Make Mushroom Masala in 15 minutes - button mushrooms sautéed golden then simmered in a quick onion-tomato masala with cumin, coriander, and garam masala. The fastest curry in the collection after Rasam and Jeera Rice. Low-calorie, high-protein (for a vegetable), and ready before the rice finishes cooking. Every ingredient at Pick N Save.

Ingredients

For the Mushroom Masala

300g button mushrooms, wiped clean and halved (Button Mushrooms 250g × 2)
2 tbsp butter for sautéing (Anchor Butter Salted 500g )
1 tbsp sunflower oil for masala (KTC Pure Sunflower Oil)
1 tsp cumin seeds (Fudco Cumin Seeds 300g )
1 medium onion, finely diced (White Onions Prepack 4Kg )
1 tsp ginger garlic paste (Fudco Ginger Garlic Paste 300g )
1 green chilli, slit (Indian Chilli 400g )
2 medium tomatoes, finely chopped (Fresh Vine Tomato 500g )
½ tsp turmeric (TFS Haldi Powder Rajapuri 100g )
1 tsp ground coriander (TFS Dhana Coriander Powder 100g )
½ tsp Kashmiri chilli powder (TFS Kashmiri Mild Chilli Powder 100g )
100ml warm water
Salt to taste

To Finish

½ tsp garam masala (TFS Garam Masala 100g )
½ tsp kasuri methi (TFS Dried Fenugreek Leaves 100g)
2 tbsp cream — optional, for restaurant style (Elmlee Double Creamy Taste 270ml )
Fresh coriander, chopped (Fresh Coriander Bunch 1Pc)

Method

Why This Recipe Works

Mushroom Masala fills the "dedicated mushroom recipe" gap - mushrooms appeared as variations in Shahi Paneer and Gobi Manchurian but never as the star. "Mushroom curry recipe" has significant UK search volume, especially from vegetarian and vegan audiences. The technique: sauté mushrooms in butter until golden and all moisture has evaporated (mushrooms release water - you must cook this OUT before adding masala), then build a quick onion-tomato masala around them. Button Mushrooms 250g gets its FIRST DEDICATED recipe link.

Step-by-Step

Halve 300g button mushrooms (Button Mushrooms 250g + extra). Heat 2 tablespoons butter (Anchor Butter Salted 500g) over high heat. Add mushrooms - DON'T STIR for 2 minutes (they need to sear, not steam). Stir, cook another 2 minutes until golden and ALL water has evaporated. Remove.

Same pan: 1 teaspoon cumin seeds → crackle. 1 onion diced → 3 minutes golden. Ginger garlic paste → 1 minute. 2 tomatoes → 3 minutes until paste. Spices: ½ tsp turmeric, 1 tsp coriander, ½ tsp Kashmiri chilli, ½ tsp garam masala, salt. Return mushrooms. Add 100ml water. Simmer 3 minutes. Finish with kasuri methi, coriander.

Serve with Jeera Rice, roti, or Garlic Naan.

Nutrition Facts

Energy 130 kcal (7% RI)

Fat 8 g – Medium (11% RI)

Saturates 4 g – Medium (20% RI)

Carbohydrates 8 g (3% RI)

Fibre 2 g (8% RI)

Protein 5 g (10% RI)

Sugars 4 g – Low (4% RI)

Salt 0.6 g – Low (10% RI)

*RI = Reference Intake. Values for the lean version (without cream). Adding 2 tbsp cream adds approximately 50 kcal and 5g fat per serving. 130 kcal — one of the lightest curries in the collection.