Punjabi Mushroom Masala Curry

This Mushroom Masala is a flavorful Punjabi-style one-pot curry made with tender white button mushrooms cooked in a spiced onion-tomato gravy. The addition of creamy yogurt creates a rich and satisfying dish that pairs perfectly with naan, roti, or rice.

1. 500g white button mushrooms, cleaned and sliced
2. 2 onions, finely chopped
3. 2 tomatoes, finely chopped
4. 2 cloves garlic, minced
5. 1-inch ginger, grated
6. 2 green chilies, finely chopped
7. 1 teaspoon cumin seeds
8. 1 teaspoon coriander powder
9. 1/2 teaspoon turmeric powder
10. 1/2 teaspoon red chili powder (adjust to taste)
11. 1 teaspoon garam masala
12. 4 tablespoons plain yogurt
13. Salt to taste
14. Fresh coriander leaves for garnish (optional)

1. Heat oil in a deep pan or skillet over medium heat. Add cumin seeds and let them splutter.
2. Add chopped onions and sauté until they turn golden brown.
3. Add minced garlic, grated ginger, and chopped green chilies. Sauté for another 2 minutes.
4. Stir in chopped tomatoes and cook until they soften and oil starts to separate.
5. Add coriander powder, turmeric powder, red chili powder, and salt. Mix well and cook for 2 minutes.
6. Add sliced mushrooms to the pan and mix until they are coated with the spice mixture.
7. Cover the pan and let the mushrooms cook for 5-7 minutes, stirring occasionally.
8. Once the mushrooms are cooked and tender, add plain yogurt to the pan and mix well.
9. Sprinkle garam masala over the curry and mix again.
10. Garnish with fresh coriander leaves and serve hot with rice or naan bread.

Final Product