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Milky Mushroom Masala


  • 500 grams of Milky Mushrooms

  • 2 Onions (large, finely chopped)

  • 2 Tomatoes (large, finely chopped)

  • 2 Green chilies (sliced)

  • 1.5 tablespoon of Ginger Garlic paste

  • 2 tablespoons of Butter

  • 2 tablespoons of Oil

  • 1/2 teaspoon of Turmeric powder

  • 2 teaspoons of Coriander powder

  • 1.5 teaspoons of Garam masala

  • 1/2 teaspoon of Red chili powder

  • Salt to taste

  • 2 tablespoons of Fresh cream

  • 2 tablespoons of chopped Coriander leaves


  1. Clean the mushrooms well and cut them into thick slices.

  2. Heat oil in a pan, add the mushrooms, and fry them until golden. Remove and set aside.

  3. In the same pan, add butter and once it's melted, add the chopped onions and green chilies. Sauté until the onions turn translucent.

  4. Add the ginger-garlic paste and sauté until the raw smell goes away.

  5. Add chopped tomatoes, turmeric powder, coriander powder, and chili powder. Mix well and cook until the tomatoes become soft and mushy.

  6. Let this mixture cool, and then blend it in a mixer or food processor until you have a smooth paste.

  7. Pour this paste back into the pan, add garam masala, and salt to taste. Mix well.

  8. Add the fried mushrooms and stir to make sure they are covered in the sauce. If needed, add water to achieve the desired consistency of the gravy.

  9. Cover the pan and let it simmer for about 10 minutes so the mushrooms can absorb the flavors of the gravy.

  10. Turn off the heat, add fresh cream and chopped coriander leaves. Stir well to combine everything.

  11. Your Milky Mushroom Masala is ready. Serve it hot with naan, roti, or rice.

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