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How to make best kasuri mushroom masala at home
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5 from 2 votes

Mushroom Masala

Author: Farrukh Aziz


  • 200 gms Mushrooms cleaned and halved
  • 1 cup Onions Sliced
  • ¾ cup Tomatoes sliced
  • 1 teaspoon Ginger grated
  • 1 tsp Garlic chopped
  • 1 teaspoon Cumin seeds
  • 1 Bay leaf
  • 1 ½ teaspoon Red chilli powder
  • ½ teaspoon Turmeric powder
  • 1 teaspoon Coriander powder
  • 1 teaspoon Cumin powder
  • 1 teaspoon Green chillies finely chopped
  • ½ teaspoon Garam masala powder
  • 1 teaspoon Dried Fenugreek leaves kasuri methi
  • 2 tablespoon Oil
  • 1 tablespoon Butter
  • Salt- according to taste.
  • Freshly chopped coriander leaves.


  • In a pan or kadhai, heat butter. Add mushrooms and sauté on high for couple of minutes. Then transfer it to a plate, keep aside.
  • In the same pan add oil, once hot add Cumin seeds and bay leaf. Once they crackle and the bay is fried, add onions and fry until they become soft
  • Now add the grated ginger and chopped garlic, salt and sauté for a minute.
  • Add green chillies, tomatoes, turmeric, red chilli, cumin and coriander powder, and mix well.
  • Sprinkle some water and sauté until the tomatoes turn soft and the raw smell of the masala goes away.
  • Now add the mushrooms and garam masala, cook well for around 3-4 minutes. Add little water if required
  • Add kasuri methi and stir.
  • Cook for about 30 seconds.
  • Garnish with freshly chopped coriander leaves.
  • Serve hot with naan, chapatis or Pulao.