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Chettinad mushroom masala pepper curry in Indian copper bowl with cilantro and curry leaves.
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5 from 18 votes

Chettinad Mushroom Masala Recipe

This restaurant-style recipe for Chettinad Mushroom Masala has tender mushrooms in a richly spiced coconut sauce. It's so, so good with rice and dal or roti.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 91kcal
Author: Vaishali · Holy Cow Vegan

Equipment

Ingredients

  • 1 tablespoon avocado oil or any neutral oil
  • 1 teaspoon mustard seeds (rai/kadagu)
  • 1 teaspoon cumin seeds (jeera/jeeragam)
  • 2 sprigs curry leaves (kadi patta/karuveppilai)
  • 2 tablespoons cilantro (coriander leaves/dhania. Chopped)
  • 2 green chilli peppers (like jalapeno or serrano, slit down the middle. Deseed or use less for less heat)
  • 1 large onion (finely chopped)
  • 2 tablespoons ginger garlic paste
  • 3 medium tomatoes (diced)
  • 1 tablespoon ground coriander (dhania)
  • 1 teaspoon ground fennel (saunf/sombu)
  • ½ teaspoon turmeric (haldi/manjal podi)
  • 12 oz cremini mushrooms or button mushrooms or button mushrooms
  • 2 teaspoons garam masala
  • 1 teaspoon ground black pepper (miri/milagu)
  • ¼ cup coconut milk
  • Salt to taste
US Customary - Metric

Instructions

  • Heat oil in a skillet or wok. Add the mustard seeds to it, then the cumin. As soon as the mustard seeds crackle, add half the cilantro, curry leaves and slit green chili peppers.
    Cumin seeds and mustard seeds in oil.
  • Stir in the onions with a pinch of salt and saute them until they are a rich golden brown. Onions fried this way will melt into the gravy and help thicken it, so take your time and don't leave them half-cooked.
    Onions and curry leaves sauteing in oil.
  • Add the ginger garlic paste, stir it in and saute for a minute.
    Onions fried golden brown with ginger garlic paste added.
  • Add the tomatoes along with the turmeric, ground fennel and ground coriander. Mix well and let the tomatoes cook, stirring frequently, until they are pulpy and very soft and have acquired a deeper color
    Coriander powder and turmeric added to sauce.
  • Add the coconut milk and cook the curry for 4-5 minutes until it's a rich reddish-brown in color.
    Chettinad Mushroom Masala Kaalan Curry with coconut milk added.
  • Add the chopped mushrooms and stir them in. Let the curry come back to a boil, then stir in the garam masala, ground black pepper and salt to taste. Turn off the heat.
    Mushrooms added to curry sauce.
  • Stir in the remaining cilantro, then serve hot.
    Cilantro added to Chettinad Mushroom masala.

Notes

How to store Chettinad mushroom masala
  • Refrigerate: Place in an airtight container in the fridge for up to four days.
  • Freeze: Freeze in an freezer-safe container for up to three months.
  • Reheat: Reheat the frozen or refrigerated curry on the stovetop or in the microwave before serving.

Nutrition

Serving: 1 serving | Calories: 91kcal | Carbohydrates: 10g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Potassium: 492mg | Fiber: 3g | Sugar: 4g | Vitamin A: 554IU | Vitamin C: 26mg | Calcium: 43mg | Iron: 1mg