Mushroom gravy


  • Button Mushroom – 8 oz (225 Grams)
  • Mustard seeds and Urad dal – 1 teaspoon
  • Red chili – 2
  • Curry leaves – few
  • Garlic – 5 to 6 pieces
  • Onion – 1/2
  • Turmeric powder – a pinch
  • Chili powder – 1/2 spoon(Depends on how spicy you want)
  • Coriander powder – 1 spoon
  • Chicken or mutton masala powder – 1/2 to 1 spoon
  • Salt and oil – as required


  • Cut each Mushroom into 4 pieces.Thinly slice the Onion length-wise. Crush the garlic clove using a knife. Keep all this aside.
  • Heat 3 to 4 teaspoons of oil in a pan. Add Mustard seeds and Urad dal. Once it splutters add curry leaves and Red chilies. Fry this for a second. Then add crushed Garlic and fry till it turns into light brown color.
  • Add thinly sliced Onion and fry till it turns into brown color. No compromise on this. Fry well.
  • Then add cut Mushroom and fry well for 4 to 5 minutes. Add oil if required.
  • Cover the pan with a lid. Keep it in low flame for 2 to 3mins.
  • Sauté it for a minute. Then add Turmeric powder, Chili powder, Coriander powder, Chicken or Mutton masala powder and Salt. Fry till the smell of masala goes. Add oil if necessary.
  • Once the smell of masalas goes, add a cup of water and cover the pan with a lid.
  • Keep the stove in medium flame and cook for 3 to 4 mins or until the mushrooms are cooked. The oil oozes out of the curry and it will be thick. You can prepare it as either gravy or dry.