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Best Vegan Mushroom Masala

Here’s how you can make restaurant or Dhaba-style Mushroom Masala in your kitchen with these easy and simple ingredients. Every Dhaba or restaurant on an Indian National Highway serves Mushroom Masala paired with Rumali roti or hot Basmati Rice. It is a rite of passage for us to stop our vehicles at these Dhabas and enjoy this delicious dish. Takes me down memory lane! <3

You can recreate this famous Indian dish from your kitchen if you follow my recipe and all the instructions. Mushrooms Masala is a lip-smacking Indian dish made from roasted mushrooms, onions, tomato and cashew base, and well garnished with spices and vegan cream. The secret lies in the yoghurt marination and the tomato cashew blend, which adds a smokey and rich flavour. The gravy base is very similar to other Indian dishes like Vegan Paneer Butter Masala but this dish is prepared slightly different. Choosing the right kind of meaty mushroom is also important.

Things to keep in mind while preparing Mushroom Masala

  • The key to a good marinade is the yoghurt and the consistency of the yoghurt. If you use yoghurt with a lot of whey, your marinade will be watery and won’t attach to the mushrooms. If you getting thick vegan yoghurt is difficult, you can make some on your own. Place some plant-based yoghurt in a thin muslin or cheesecloth and hang it over your sink until all the moister has been drawn out. Once the hung yoghurt is ready, add the rest of the imagination masala and marinate the mushrooms in this mixture for a good 30-40 mins. Make sure to pat dry the mushrooms as the mushrooms tend to release moisture.
  • Char the mushrooms on a heated cast iron grill. Charring is when we sear the food at a high temperature until the food releases water and gets smokey browned bits. Everything, including mock meat, veggies, and tofu, can be charred. That’s how the mushrooms will stay so juicy and meaty.

Note: How to char- Heat a cast iron grill at a high temperature until smokey. You will know it is done when you drizzle oil and the oil get hot. Add your mushrooms and press it down either with a spatula or a heavy flat bottom cast iron skillet, turn the heat to medium or medium-high and cook until done.

How to prepare Mushroom Masala (vegan): Step-by-step recipe

  1. Place all the ingredients hung yoghurt, Garam Masala, Kashmiri red chili powder, and chaat masala powder to hung yoghurt in a bowl.

2. Add Ginger Garlic Paste, ajwain (carom seeds), and lemon juice to the yoghurt. Mix the yoghurt and the marinade ingredients together.

3. Add the mushrooms and get your hands dirty. Try to coat every nook and cranny with the yoghurt marinade. Set aside for 30 minutes.

4. Soak cashews and tomatoes in boiling water for 30 minutes. This helps in blanching the tomatoes and turning the cashews soft. You can take the tomato skin off if you prefer.

5. Drain all the water and blend the cashews and tomatoes (adding water if required) to make a smooth paste and set aside.

6. Heat oil in a cast iron skillet and place the marinated mushrooms in it. On medium to medium-high heat

7. Press down the mushrooms with a spatula or a heavy pan, flip it when one side is well charred and repeat for the other side.

8. Take it off the heat when the mushrooms are well cooked and charred (not burnt). Set aside and slice it to your desired shape when cooled.

9. Heat oil in a pan. Add onions and cook for 3 to 4 minutes until translucent with a glass lid on, stirring a few times.

10. Add the aromatics: green chilli, ginger garlic paste, or minced ginger and garlic.

11. Add turmeric, red chilli powder, ground cumin, coriander powder and optionally deghi mirch (for the red colour).

12. Add tomato and cashew paste, garam masala, and charred mushrooms.

13. Mix well, deglazing the pot to remove any browning on the bottom of the pot to the sauce (the best flavour lies in the browned bits)

14. Finish it off with dried fenugreek leaves (Kasuri methi), some soy/almond/coconut cream, and chopped coriander leaves.

15. Mix well and serve with basmati rice or roti!

There you go! Easy restaurant-style Mushroom Masala with vegan ingredients is ready to be demolished. Give this recipe a try and let me know how you like it in the comments. If there are any other recipes that you want me to cover, do let me know. Until then, toodles!

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Vegan Mushroom Masala (Dhaba style)

Here's how to make simple and delicious restaurant style, Vegan Mushroom Masala with smokey roasted mushrooms that is cooked in a spiced tomato-onion base.
Course Lunch, Main Course
Cuisine Indian
Keyword masala mushroom recipe, Masala mushrooms, mushroom masala dhaba style, vegan masala mushrooms
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 people

Ingredients

For Marination

  • 200 g Mushrooms of any choice Prefered: Oyster Mushrooms
  • 4 tbsp Thick yoghurt or hung yoghurt
  • 1/8 tsp ground turmeric
  • ½ tsp Garam Masala
  • ½ tsp Kashmiri red chili powder or Deghi mirch or any red chilli powder
  • ½ tsp chaat masala powder
  • 1.5 tsp Ginger Garlic Paste or 4 garlic cloves and ½ inch ginger – crushed/minced
  • ½ teaspoon ajwain or carom seeds
  • ¼ teaspoon lemon juice
  • ½ tablespoon oil for grilling on cast iron or baking in the oven
  • salt to taste

For the Mushroom Masala sauce:

  • 2 tbsp neutral oil
  • 1 nos large onion finely chopped
  • 1 tbsp ginger garlic paste or 3 garlic cloves and ½ inch ginger – crushed/minced
  • 2 nos fresh ripe red tomatoes pureed sub with 3/4 cup tomato puree
  • cup cashews
  • ½ tsp ground turmeric
  • ½ to 1 tbsp Kashmiri red chilli powder or any other red chilli powder
  • ½ tsp ground cumin
  • ½ tsp ground coriander seeds or coriander powder
  • 1 tsp Garam Masala
  • 1 tbsp Kasuri methi/dried fenugreek leaves
  • 1 tbsp soy cream sub with almond, cashew or coconut cream
  • Few cilantro leaves chopped for garnish

Instructions

  • Place all the ingredients for marination, except oil, in a bowl and mix well.
  • Add the mushrooms and coat the mushrooms with yoghurt marinade. Set aside for 30 minutes.
  • Soak cashews and tomatoes in boiling water for 30 minutes or until tomatoes are blanched and cashews are soft.
  • Blend the cashews and tomatoes (adding water if required) to make smooth paste and set aside.
  • Heat oil in a cast iron skillet and place the marinated mushrooms in it. On medium to medium high heat, roast the mushrooms.
  • Press down the mushrooms with a spatula or a heavy pan, flip it when one side is well charred and repeat for the other side.
  • Chope the mushrooms are per your liking and set aside.
  • Heat oil in a pan. Add onions and cook for 3 to 4 minutes until translucent.
  • Add the aromatics in the order: green chilli, ginger garlic paste or minced ginger and garlic. Saute for 30 seconds.
  • Add turmeric, red chilli powder, ground cumin, coriander powder and optionally deghi mirch (for the red colour).
  • Add tomato and cashew paste, garam masala, and the charred mushrooms. Mix well.
  • Deglaze the pot to remove any browning on the bottom of the pot and add to the sauce.
  • Stir in dried fenugreek leaves (Kasuri methi), soy/almond/coconut cream, and garnish with chopped coriander/cilantro.
  • Mix well and serve with hot basmati rice or roti!
Beextravegant

View Comments

      • This is the first time me cooking a curry which turned out so good. Really thank you so so much Anjali didi for this recipe. Sending you loads of love from ballari✌

  • Never have I tried oyster mushrooms before. I'm so glad I came across this recipe when I bought them recently.
    What a bomb recipe this is! 🤤
    Thank you for making life of vegans like me much easier by veganising the authentic Punjabi and similar dishes which are usually loaded with ghee, cream and butter. Much love ❤️

    • It's my life's mission to make all these delicious recipes available for vegans as well. This recipe is to die for and I'm so glad you agree. Thank you for your review!!!!

  • This is the first time me cooking a curry which turned out so good. Really thank you so so much Anjali didi for this recipe. Sending you loads of love from ballari✌

  • I love your recipes! As an Indian Vegan you've made our lives much easier. We should support each other. Thank you so much di!

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