With September being hailed as ‘National Mushroom Month’, we’ve found a great recipe for the traditional masala dish but with an added  fungi flourish; mushroom masala.

Mushrooms have a wonderful savoury and meat-like quality – perfect for adapting to any kind of dish as a meat alternative!

Along with enjoying so many different varieties, mushrooms are economical, nutritional and flavoursome, so it’s no wonder their popularity has mushroomed into a whole month of celebrations.  Here’s our Mushroom Masala recipe:


Mushroom Masala

Serves 6

Ingredients:mushroom masala

2 medium finely chopped onions

2 medium chopped tomatoes

1/2 lb. diced mushrooms

6 slit green chili peppers

4 cloves

1 small stick cinnamon

1 teaspoon red chili pepper

1 teaspoon ground cumin powder

1/2 teaspoon turmeric powder

1 tablespoon garlic paste

1 cup cooking oil

1 tablespoon fenugreek leaves (crushed methi leaves)


  • Warm oil, add cloves and cinnamon. When oil simmers, add onions.

  • When onions turn brown, add garlic paste, red chili powder, cumin, and turmeric powder mixed in a little water with salt to taste.

  • When the mixture is thoroughly bind and the oil comes to the top, add the tomatoes and green chili peppers.

  • Stir thoroughly then add diced mushrooms. Cook on low heat for 5-7 minutes.

  • Garnish with dried crushed fenugreek leaves for a delicious flavor. Serve with chapatis or puri.

Recipe comes courtesy of www.indianfoodforever.com