Dhaba-Style Mushroom Masala
Dhaba-Style Mushroom Masala
Ingredients
For the Mushroom Masala
- 1 pound cremini mushrooms, sliced
- 2 red onions, medium, 1 sliced for frying, 1 sliced thinly for garnish
- 1/4 cup vegetable oil, plus more as needed
- 1/4 cup water, plus more as needed for gravy
- 1/2 cup plain yogurt
- 1 1/2 teaspoons red chili powder
- 2 teaspoons coriander powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon salt, or to taste
- 1 tablespoon dried fenugreek leaves, (Kasuri Methi)
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Prepare the mushrooms by slicing them into even pieces. Set aside in a large mixing bowl.
⏱️ 5 min
- 2
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.
⏱️ 12 min
- 3
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.
⏱️ 2 min
- 4
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.
⏱️ 3 min
- 5
Add the blended fried onion paste to the bowl containing the sliced mushrooms.
⏱️ 1 min
- 6
To the mushroom and onion mixture, add the plain yogurt, red chili powder, coriander powder, turmeric powder, and salt.
⏱️ 2 min
- 7
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.
⏱️ 3 min
- 8
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.
⏱️ 15 min
- 9
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.
⏱️ 3 min
- 10
Sprinkle the dried fenugreek leaves (Kasuri Methi) over the cooked mushroom masala.
⏱️ 1 min
- 11
Stir the dish to incorporate the fenugreek leaves and cook for another minute.
⏱️ 1 min
- 12
Garnish the mushroom masala generously with fresh chopped cilantro and the thinly sliced raw red onion.
⏱️ 1 min
- 13
Stir once more to combine the garnishes, then serve immediately.
⏱️ 1 min
- 14
The Dhaba-style mushroom masala is now ready to be served, ideally paired with a crispy lachha paratha or naan.
Kitchen Tools
Nutrition Facts (per serving)
Dhaba-Style Mushroom Masala
For the Mushroom Masala
- 1 pound cremini mushrooms, sliced
- 2 red onions, medium, 1 sliced for frying, 1 sliced thinly for garnish
- 1/4 cup vegetable oil, plus more as needed
- 1/4 cup water, plus more as needed for gravy
- 1/2 cup plain yogurt
- 1 1/2 teaspoons red chili powder
- 2 teaspoons coriander powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon salt, or to taste
- 1 tablespoon dried fenugreek leaves, (Kasuri Methi)
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Prepare the mushrooms by slicing them into even pieces. Set aside in a large mixing bowl.
⏱️ 5 min - 2
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.
⏱️ 12 min - 3
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.
⏱️ 2 min - 4
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.
⏱️ 3 min - 5
Add the blended fried onion paste to the bowl containing the sliced mushrooms.
⏱️ 1 min - 6
To the mushroom and onion mixture, add the plain yogurt, red chili powder, coriander powder, turmeric powder, and salt.
⏱️ 2 min - 7
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.
⏱️ 3 min - 8
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.
⏱️ 15 min - 9
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.
⏱️ 3 min - 10
Sprinkle the dried fenugreek leaves (Kasuri Methi) over the cooked mushroom masala.
⏱️ 1 min - 11
Stir the dish to incorporate the fenugreek leaves and cook for another minute.
⏱️ 1 min - 12
Garnish the mushroom masala generously with fresh chopped cilantro and the thinly sliced raw red onion.
⏱️ 1 min - 13
Stir once more to combine the garnishes, then serve immediately.
⏱️ 1 min - 14
The Dhaba-style mushroom masala is now ready to be served, ideally paired with a crispy lachha paratha or naan.