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Prepare the mushrooms by slicing them into even pieces. Set aside in a large mixing bowl.

Heat 1/4 cup of vegetable oil in a large pan or kadai over medium-high heat. Add the sliced red onion (from the 1 medium onion designated for frying) and fry, stirring frequently, until deeply caramelized and dark brown. This will take about 10-12 minutes. Be careful not to burn them.

Remove the fried onions from the pan with a slotted spoon, leaving the oil behind. Transfer the fried onions to a blender jar. Add 1/4 cup of water to the blender jar.

Blend the fried onions and water until a smooth, thick paste is formed. Add a tiny splash more water if needed to achieve a smooth consistency.

Add the blended fried onion paste to the bowl containing the sliced mushrooms.

To the mushroom and onion mixture, add the plain yogurt, red chili powder, coriander powder, turmeric powder, and salt.

Using your hands, thoroughly mix all the ingredients together, ensuring the mushrooms are completely coated with the marinade. This step is crucial for flavor development.

Return the same pan (with the remaining oil from frying onions) to medium heat. If there isn't much oil left, add 1-2 tablespoons more. Add the marinated mushrooms to the pan and cook, stirring occasionally, until the mushrooms release their water and are cooked through, about 10-15 minutes.

If you desire a gravy with your mushroom masala, add 1/4 to 1/2 cup of water to thin it out to your preferred consistency. Bring to a gentle simmer. Alternatively, leave it as is for a thicker consistency.

Sprinkle the dried fenugreek leaves (Kasuri Methi) over the cooked mushroom masala.

Stir the dish to incorporate the fenugreek leaves and cook for another minute.

Garnish the mushroom masala generously with fresh chopped cilantro and the thinly sliced raw red onion.

Stir once more to combine the garnishes, then serve immediately.

The Dhaba-style mushroom masala is now ready to be served, ideally paired with a crispy lachha paratha or naan.


Prepare the mushrooms by slicing them into even pieces. Set aside in a large mixing bowl.

Heat 1/4 cup of vegetable oil in a large pan or kadai over medium-high heat. Add the sliced red onion (from the 1 medium onion designated for frying) and fry, stirring frequently, until deeply caramelized and dark brown. This will take about 10-12 minutes. Be careful not to burn them.

Remove the fried onions from the pan with a slotted spoon, leaving the oil behind. Transfer the fried onions to a blender jar. Add 1/4 cup of water to the blender jar.

Blend the fried onions and water until a smooth, thick paste is formed. Add a tiny splash more water if needed to achieve a smooth consistency.

Add the blended fried onion paste to the bowl containing the sliced mushrooms.

To the mushroom and onion mixture, add the plain yogurt, red chili powder, coriander powder, turmeric powder, and salt.

Using your hands, thoroughly mix all the ingredients together, ensuring the mushrooms are completely coated with the marinade. This step is crucial for flavor development.

Return the same pan (with the remaining oil from frying onions) to medium heat. If there isn't much oil left, add 1-2 tablespoons more. Add the marinated mushrooms to the pan and cook, stirring occasionally, until the mushrooms release their water and are cooked through, about 10-15 minutes.

If you desire a gravy with your mushroom masala, add 1/4 to 1/2 cup of water to thin it out to your preferred consistency. Bring to a gentle simmer. Alternatively, leave it as is for a thicker consistency.

Sprinkle the dried fenugreek leaves (Kasuri Methi) over the cooked mushroom masala.

Stir the dish to incorporate the fenugreek leaves and cook for another minute.

Garnish the mushroom masala generously with fresh chopped cilantro and the thinly sliced raw red onion.

Stir once more to combine the garnishes, then serve immediately.

The Dhaba-style mushroom masala is now ready to be served, ideally paired with a crispy lachha paratha or naan.
