Easy Indian Mushroom Curry Recipe - Mushroom Masala

For this rich and flavorful vegan curry, you can use a variety of mushrooms based on preference or availability. Button mushrooms, white mushrooms, cremini (baby Bella), or portobello all work beautifully.
Wash them thoroughly to remove any dirt, and either slice or keep them whole depending on the texture you prefer - sliced mushrooms absorb the spices faster, while whole mushrooms give a more substantial bite. Using a mix of varieties can also add depth and a visually appealing look to your curry.

Fresh mushrooms give the best texture, but frozen mushrooms work in a pinch - thaw and drain them well first, since they release extra water. Canned mushrooms can also be used; just drain them and reduce the added water slightly, since they're already softer and won't need as long to cook.

If you're allergic to nuts or don't have cashews on hand, there are several tasty alternatives. White sesame seeds, poppy seeds, tahini, or flax seeds can replace cashews to provide a similar creamy texture and subtle nutty flavor. Almonds also work as a substitute if you prefer a slightly different taste. You can even skip nuts entirely - the curry will still be rich, flavorful, and perfectly creamy when cooked with onions, tomatoes, and spices.

Want to make it even more nutritious and hearty? You can easily add cooked or canned chickpeas, bell peppers, or leafy greens like spinach, kale, or beet greens for extra flavor and color.
Not a fan of mushrooms? No worries - this versatile curry base works beautifully with cauliflower, baby corn, soya chunks, potatoes, or any mix of your favorite vegetables.
This flexibility makes it perfect for meal prep, plant-based diets, or customizing to your pantry and taste preferences.

This mushroom masala is mildly spiced rather than fiery - the green chilies and red chili powder add warmth, not heat. The cashews and dairy-free sour cream in the gravy also help mellow the spice, giving the curry a rounded, creamy heat rather than a sharp one. You can easily adjust it to your taste: reduce or omit the green chilies and red chili powder for a milder curry, or add an extra green chili or a pinch of cayenne if you like it hotter.

No Instant Pot? No problem! You can make this creamy, flavorful curry easily on the stovetop.
Follow all the prep steps above for blending the onion-cashew paste and tomato-green chili puree.
Heat oil or vegan ghee in a pan over medium heat, then cook the onion-cashew paste for 2-3 minutes, stirring occasionally.
Add the tomato-green chili puree and salt, and cook another 2-3 minutes until the oil begins to separate.
Stir in green peas and the spice mix - turmeric powder, coriander powder, red chili powder, and garam masala - and cook for 1-2 minutes to bloom the spices.
Add the mushrooms and cook uncovered for 10-12 minutes, stirring occasionally, until tender and cooked through.
Adjust the curry consistency with ½ to ¾ cup of water, if needed.
Stir in vegan sour cream for richness, garnish with crushed kasuri methi, fresh cilantro, and serve hot.
This stovetop version delivers the same restaurant-style flavors, creamy texture, and umami-rich mushrooms as the Instant Pot version - perfect for weeknight dinners or meal prep.

You can make this mushroom curry ahead of time and store it in the refrigerator for 4-5 days. The curry will thicken as it chills - simply add a few tablespoons of water while reheating to achieve your desired consistency. For longer storage, freeze it in an airtight container for up to 2-3 months. Thaw overnight in the fridge and reheat gently on the stovetop or in the microwave. This makes it perfect for meal prep, batch cooking, and quick weeknight dinners.

Yes - the terms are used interchangeably, and this recipe is both. "Masala" refers to the spiced onion-tomato base that gives the dish its flavor, while "curry" is simply the broader term for any saucy, spiced Indian-style dish. So whether you're searching for mushroom masala or mushroom curry, you'll land on the same comforting, restaurant-style recipe here.