There’s something deeply comforting about a well-made dry curry. When it comes to flavor, simplicity, and that irresistible aroma wafting from your kitchen, mushroom masala recipe dry tops the list. It’s earthy, spicy, and incredibly easy to prepare, making it a perfect side for roti, naan, or even a humble bowl of steamed rice.
In this guide, we’ll walk you through how to make mushroom masala recipe dry at home with real ingredients, real techniques, and real kitchen experience—nothing artificial, no shortcuts.
What Is Mushroom Masala Recipe Dry?
Mushroom masala recipe dry is a semi-spicy Indian-style dish made with fresh mushrooms, aromatic spices, and herbs. Unlike its gravy-based counterpart, this dry version focuses on texture and intense flavor. It’s typically served as a side dish but is filling enough to be enjoyed as a light main course too.
Ingredients for Mushroom Masala Recipe Dry
Here’s the full list of ingredients you’ll need. These are common pantry staples in Indian cooking, so you probably already have most of them on hand.
Ingredient | Quantity | Notes |
Button mushrooms | 250 grams | Cleaned and sliced |
Onion | 1 large | Finely chopped |
Tomato | 1 medium | Finely chopped or pureed |
Green chili | 1 | Slit or chopped (adjust to taste) |
Ginger-garlic paste | 1 tablespoon | Freshly made for better flavor |
Cooking oil | 2 tablespoons | Any neutral oil like sunflower or canola |
Cumin seeds | 1 teaspoon | For tempering |
Turmeric powder | ¼ teaspoon | Adds color and mild flavor |
Red chili powder | ½ teaspoon | Adjust as per spice preference |
Coriander powder | 1 teaspoon | Adds depth and warmth |
Garam masala | ½ teaspoon | For the final aroma and punch |
Salt | To taste | Essential for balance |
Kasuri methi (dry fenugreek) | 1 teaspoon (crushed) | Optional but enhances aroma |
Fresh coriander leaves | 2 tablespoons (chopped) | For garnish |
Lemon juice | 1 teaspoon | Optional – brightens the dish |
Step-by-Step Instructions – Mushroom Masala Recipe Dry

Prepare the Mushrooms
Wash the mushrooms gently under running water. Pat dry with a clean cloth or kitchen towel. Slice them evenly. Try not to soak them in water for too long—they absorb moisture quickly.
Heat the Oil and Temper the Spices
In a heavy-bottomed pan or kadai, heat the oil on medium flame. Add cumin seeds and let them sizzle for a few seconds.

Saute Onions and Aromatics
Add chopped onions and green chili. Sauté until the onions turn golden brown—don’t rush this step; it builds flavor. Add the ginger-garlic paste and cook for another minute or two until the raw smell disappears.

Add Tomatoes and Spices
Now toss in the chopped tomato or puree. Cook until the mixture becomes thick and the oil starts separating. Add turmeric, red chili powder, coriander powder, and salt. Mix well and cook for 2-3 minutes on medium heat.

Cook the Mushrooms
Add the sliced mushrooms to the masala base. Stir well so that they’re coated evenly with spices. Mushrooms will release water—continue cooking on medium-high heat, stirring occasionally, until all moisture evaporates.

Final Touches
Once the dish looks dry and the mushrooms are fully cooked and slightly browned, sprinkle garam masala and crushed kasuri methi. Mix well.
Turn off the flame and add chopped coriander and a squeeze of lemon juice if desired.

Serving Suggestions
This mushroom masala recipe dry pairs perfectly with:
- Phulka, roti, or naan
- Jeera rice or plain basmati rice
- As a filling for wraps and sandwiches
- With quinoa or couscous for a fusion twist
Nutrition Facts (Per Serving)
Nutrient | Approx. Value |
Calories | 160 kcal |
Protein | 5 g |
Carbohydrates | 8 g |
Fat | 11 g |
Fiber | 2 g |
Sodium | 220 mg |
Note: Values vary depending on oil quantity and serving size.
Pros and Cons of Mushroom Masala Recipe Dry
Pros
- Quick to Make: Ready in under 30 minutes.
- Healthy: Low-carb, rich in antioxidants and fiber.
- Versatile: Pairs with multiple cuisines and meals.
- Vegan-Friendly: 100% plant-based and gluten-free.
- Great for Meal Prep: Keeps well in the fridge for 2-3 days.
Cons
- Water Content: Mushrooms release moisture, so it requires careful evaporation.
- Shrinks During Cooking: Mushrooms lose volume, so you may need more than expected.
- Not Ideal for Freezing: Texture can get rubbery after thawing.
Final Thoughts
If you’re looking for a satisfying and flavorful vegetarian dish that doesn’t take hours to cook, then this mushroom masala recipe dry is your answer. It’s easy, healthy, and bursting with natural umami and spice. Best of all, it’s customizable—you can tweak the spice level, add peas or capsicum, or even toss in paneer for a protein boost.
Cooking should feel like a conversation, not a formula. Trust your nose, your eyes, your hands. Taste as you go. Adjust where needed. That’s the beauty of making recipes like this at home—it becomes yours.
Now go ahead—chop, sauté, stir, and enjoy every bite of your homemade dry mushroom masala.
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Mushroom Masala Recipe – A Flavorful & Easy Mushroom Curry for All Occasions
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