Best Vegan Mushroom Masala

Here’s how you can make restaurant or Dhaba-style Mushroom Masala in your kitchen with these easy and simple ingredients. Every Dhaba or restaurant on an Indian National Highway serves Mushroom Masala paired with Rumali roti or hot Basmati Rice . It is a rite of passage for us to stop our vehicles at these Dhabas and enjoy this delicious dish. Takes me down memory lane! <3

You can recreate this famous Indian dish from your kitchen if you follow my recipe and all the instructions. Mushrooms Masala is a lip-smacking Indian dish made from roasted mushrooms, onions, tomato and cashew base, and well garnished with spices and vegan cream. The secret lies in the yoghurt marination and the tomato cashew blend, which adds a smokey and rich flavour. The gravy base is very similar to other Indian dishes like Vegan Paneer Butter Masala but this dish is prepared slightly different. Choosing the right kind of meaty mushroom is also important.

Things to keep in mind while preparing Mushroom Masala

• The key to a good marinade is the yoghurt and the consistency of the yoghurt. If you use yoghurt with a lot of whey, your marinade will be watery and won’t attach to the mushrooms. If you getting thick vegan yoghurt is difficult, you can make some on your own. Place some plant-based yoghurt in a thin muslin or cheesecloth and hang it over your sink until all the moister has been drawn out. Once the hung yoghurt is ready, add the rest of the imagination masala and marinate the mushrooms in this mixture for a good 30-40 mins. Make sure to pat dry the mushrooms as the mushrooms tend to release moisture.

• Char the mushrooms on a heated cast iron grill. Charring is when we sear the food at a high temperature until the food releases water and gets smokey browned bits. Everything, including mock meat, veggies, and tofu, can be charred. That’s how the mushrooms will stay so juicy and meaty.

Note: How to char- Heat a cast iron grill at a high temperature until smokey. You will know it is done when you drizzle oil and the oil get hot. Add your mushrooms and press it down either with a spatula or a heavy flat bottom cast iron skillet, turn the heat to medium or medium-high and cook until done.

How to prepare Mushroom Masala (vegan): Step-by-step recipe

1. Place all the ingredients hung yoghurt, Garam Masala, Kashmiri red chili powder, and chaat masala powder to hung yoghurt in a bowl.

2. Add Ginger Garlic Paste, ajwain (carom seeds), and lemon juice to the yoghurt. Mix the yoghurt and the marinade ingredients together.

3. Add the mushrooms and get your hands dirty. Try to coat every nook and cranny with the yoghurt marinade. Set aside for 30 minutes.

4. Soak cashews and tomatoes in boiling water for 30 minutes. This helps in blanching the tomatoes and turning the cashews soft. You can take the tomato skin off if you prefer.

5. Drain all the water and blend the cashews and tomatoes (adding water if required) to make a smooth paste and set aside.

6. Heat oil in a cast iron skillet and place the marinated mushrooms in it. On medium to medium-high heat

7. Press down the mushrooms with a spatula or a heavy pan, flip it when one side is well charred and repeat for the other side.

8. Take it off the heat when the mushrooms are well cooked and charred (not burnt). Set aside and slice it to your desired shape when cooled.

9. Heat oil in a pan. Add onions and cook for 3 to 4 minutes until translucent with a glass lid on, stirring a few times.

10. Add the aromatics: green chilli, ginger garlic paste, or minced ginger and garlic.

11. Add turmeric, red chilli powder, ground cumin, coriander powder and optionally deghi mirch (for the red colour).

12. Add tomato and cashew paste, garam masala, and charred mushrooms.

13. Mix well, deglazing the pot to remove any browning on the bottom of the pot to the sauce (the best flavour lies in the browned bits)

14. Finish it off with dried fenugreek leaves (Kasuri methi), some soy/almond/coconut cream, and chopped coriander leaves.

15. Mix well and serve with basmati rice or roti!

Vegan Mushroom Masala (Dhaba style)

Ingredients1x2x3x

For Marination

• 200 g Mushrooms of any choice Prefered: Oyster Mushrooms
• 4 tbsp Thick yoghurt or hung yoghurt
• 1/8 tsp ground turmeric
• ½ tsp Garam Masala
• ½ tsp Kashmiri red chili powder or Deghi mirch or any red chilli powder
• ½ tsp chaat masala powder
• 1.5 tsp Ginger Garlic Paste or 4 garlic cloves and ½ inch ginger – crushed/minced
• ½ teaspoon ajwain or carom seeds
• ¼ teaspoon lemon juice
• ½ tablespoon oil for grilling on cast iron or baking in the oven
• salt to taste

For the Mushroom Masala sauce:

• 2 tbsp neutral oil
• 1 nos large onion finely chopped
• 1 tbsp ginger garlic paste or 3 garlic cloves and ½ inch ginger – crushed/minced
• 2 nos fresh ripe red tomatoes pureed sub with 3/4 cup tomato puree
• ⅓ cup cashews
• ½ tsp ground turmeric
• ½ to 1 tbsp Kashmiri red chilli powder or any other red chilli powder
• ½ tsp ground cumin
• ½ tsp ground coriander seeds or coriander powder
• 1 tsp Garam Masala
• 1 tbsp Kasuri methi/dried fenugreek leaves
• 1 tbsp soy cream sub with almond, cashew or coconut cream
• Few cilantro leaves chopped for garnish

Instructions

• Place all the ingredients for marination, except oil, in a bowl and mix well.
• Add the mushrooms and coat the mushrooms with yoghurt marinade. Set aside for 30 minutes.
• Soak cashews and tomatoes in boiling water for 30 minutes or until tomatoes are blanched and cashews are soft.
• Blend the cashews and tomatoes (adding water if required) to make smooth paste and set aside.
• Heat oil in a cast iron skillet and place the marinated mushrooms in it. On medium to medium high heat, roast the mushrooms.
• Press down the mushrooms with a spatula or a heavy pan, flip it when one side is well charred and repeat for the other side.
• Chope the mushrooms are per your liking and set aside.
• Heat oil in a pan. Add onions and cook for 3 to 4 minutes until translucent.
• Add the aromatics in the order: green chilli, ginger garlic paste or minced ginger and garlic. Saute for 30 seconds.
• Add turmeric, red chilli powder, ground cumin, coriander powder and optionally deghi mirch (for the red colour).
• Add tomato and cashew paste, garam masala, and the charred mushrooms. Mix well.
• Deglaze the pot to remove any browning on the bottom of the pot and add to the sauce.
• Stir in dried fenugreek leaves (Kasuri methi), soy/almond/coconut cream, and garnish with chopped coriander/cilantro.
• Mix well and serve with hot basmati rice or roti!

Masala Dosa Recipe. Crispy Masala Dosai. How to make Masala Dosa .

Masala Dosa is an easy and very popular, South Indian staple breakfast made with fermented rice and urad dal batter and stuffed with a spicy potato filling. It is probably one of the most famous dishes from South India, and with good reason!

Why You Need This Masala Dosa

Looking for a satisfying and healthy savory breakfast this summer that’s economical and easy to prep ahead of time for those busy mornings? Look no further than my Masala Dosa recipe.

1. It brings the authentic flavors of South India right to your home.
2. It’s naturally plant-based.
3. Whether you’re new to making dosa or a longtime lover, this version is approachable and customizable.
4. It’s ideal for breakfast, brunch, or even a cozy dinner.
5. It’s way more budget-friendly than takeout!

Ingredients for Masala Dosa

For the dosa batter

• Pulses and grains: rice and urad dal. You can use other substitutes, but the starches and proteins are perfectly in balance with this combination, giving the dosa the perfect crispy exterior.
• Spices: methi seeds/fenugreek gives the batter that oomph.

For the potato filling

• Spices: Mustard seeds, chana dal, curry leaves, ground turmeric, red chilli powder pack a lot of flavor into the dosa.
• Aromatics: Ginger, green chillis, onions, coriander give the otherwise bland potato filling a complexity and depth with their fragrance.
• Filling: Potato makes up the majority of the filling and gives the spices and aromatics a comforting, flavorful, and satisfying base to complement.

How to Make Masala Dosa

To make the masala dosa batter:

Soaking and fermentation

1. Soak rice for at least 6-7 hours, urad daal for 2 hours, and fenugreek seeds for 1 hour.
2. Blend rice with fenugreek seeds and a bit of water.
3. Blend urad daal with a pinch of soaked fenugreek seeds and water.
4. Mix the two pastes together in a larger bowl and let ferment overnight in a warm place.
5. Add salt and dilute the batter.

Filling preparation

1. In a large wok heat oil and splutter mustard seeds and chana dal until mustard seeds splatter.
2. Add curry leaves and chopped green chilis and minced ginger, then sauté well.
3. Add sliced onions and sauté until onions shrink slightly.
4. Mix in ground turmeric and salt.
5. Add boiled and slightly crushed boiled potato, red chili powder and mix well.
6. Mash until everything is well combined, while also leaving it slightly chunky.
7. Turn off the flame and add chopped coriander and a squeeze of lemon juice.
8. Mix well and set aside.

Masala dosa assembly:

• Pour a ladleful of batter on a skillet (seasoned).
• Spread as thin as possible to make a crispy dosa.
• Once the top looks cooked, pour oil and spread around the dosa.
• Then, place around 2 tbsp of the prepared potato masala in the centre.
• Toast until the dosa turns golden brown and crispy.
• Scrape the sides of dosa and roll the dosa carefully, with the help of your hands if required (be careful with the heat).

Common Mistakes When Making Masala Dosa

1. Skipping the fermentation step: Proper fermentation is key to that signature tangy flavor and bubbly, lacy texture. Don’t rush it—let the batter rest in a warm spot for 8–12 hours.

2. Using the wrong pan: Non-stick or seasoned cast iron works best. A stainless steel pan can make the dosa stick and tear.

3. Pouring batter on a hot pan: Cool the pan slightly before spreading the batter. Too hot, and it won’t spread evenly.

4. Overloading with filling: Too much potato filling makes the dosa soggy and hard to fold. Use about 2 tablespoons per dosa.

5. Skipping oil or ghee: A little oil around the edges helps achieve that golden, crispy finish. Don’t skip this step. Even if you’re oil-conscious, a tiny drizzle goes a long way…

Masala Dosa Pairs Great With…

• Coconut Chutney : Creamy, slightly sweet, and cooling—perfect to balance the spices.
• Tomato-Onion Chutney : Adds a tangy, spicy punch that complements the crispy dosa.
• Sambar : A hearty South Indian lentil stew that turns this dish into a full meal.
• Mint-Coriander Chutney : Fresh and zesty, for a green herbal kick.

Masala Dosa Recipe

Ingredients1x2x3x

For Batter / Dosa –

• 2 cups rice
• ½ cup urad Dal rice to urad dal ratio 4:1
• 1 tsp Methi Seeds / Fenugreek

For Potato masala:

• 1 tbsp Oil
• 1 tsp mustard Seeds
• 1 tbsp chana dal
• 10 curry leaves
• ½ inch Ginger – minced
• 2-3 green chillis – or to preference
• 1 Onion sliced lengthwise
• ½ tsp ground turmeric
• 5 medium potatoes – boiled
• 1 tsp red chilli powder
• ¼ to ½ teaspoon sugar – optional
• Salt – to taste
• 1 tbsp Coriander -chopped

After Fermentation, to cook

• Salt – as per taste
• Oil – to roast dosas

Instructions

Dosa batter:

• Soak rice for at least 6-7 hours.
• Soak urad daal for 2 hours.
• Soak fenugreek seeds for 1 hour.
• Blend rice with one part of soaked fenugreek seeds and a bit of water, enough to grind all the rice to a pasty texture, add more later to adjust the consistency
• Blend urad daal with a pinch of soaked fenugreek seeds,water.
• Mix the two together in a larger bowl and let ferment in a place with a consistently warm temperature (yoghurt maker, oven with 30C temp) for 12-15 hours.
• Add salt and dilute the batter to a thick consistency for idli (dilute for than dosa batter).
• The extra batter can be stored in the refrigerator for up to 6 days.

Potato Masala preparation:

• Firstly, in a large wok/pan/kadhai heat 2 tbsp oil and splutter mustard seeds, 1 tsp chana dal (if using) until dal turns golden and the mustard seeds splutter.
• Then add curry leaves, and then chopped green chillis and minced ginger saute well.
• In a few seconds, add sliced onions and saute until onions shrink slightly.
• Next, add ground turmeric and 1 tsp salt and saute well.
• Then add boiled and slightly crushed boiled potato, red chili powder and mix well.
• Mash more, making sure everything is well combined, while also leaving it slightly chunky.
• Turn off the flame and add chopped coriander and a squeeze of lemon juice.
• Mix well and set aside.

Masala dosa preparation:

• Pour a ladleful of batter on a skillet (seasoned).
• Spread as thin as possible to make a crispy dosa.
• Once the top looks cooked, pour 1 tsp of oil and spread around the dosa.
• Then, place 2 tbsp of the prepared potato masala in the centre.
• Roast until the dosa turns golden brown and crispy.
• Scrape the sides of dosa and roll the dosa carefully, with the help of your hands if required (be careful of the heat).
• Now, masala dosa is ready to be served with coconut chutney and sambar.

Nutrition

This is the most exciting vegan cardamom chocolate chip cookies recipe ever! Easy to make in one bowl, no chilling necessary (although it is recommended) and they come out perfect each and every time.

Make them crunchy or soft and chewy according to your preference and spice it with a hint of cardamom to make it exciting!

INGREDIENTS AND SUBSTITUTIONS FOR THESE VEGAN CARDAMOM CHOCOLATE CHIP COOKIES

• Flour – I used regular all-purpose flour but you can also substitute with a gluten-free flour mix made for baking.
• Cardamom – You can use cardamom seeds from the pods but you can also use a tsp os pre-ground cardamom.
• Sugar – These vegan cardamom chocolate chip cookies are made with white and brown sugar. You can use any sugar you have, but make sure to look for the vegan mark on white sugars. You can also replace a portion or all of the sugar with zero-calorie sugar to make it “macro-friendly”.
• Butter – I use vegan butter but you can substitute it with coconut oil. Make sure to use the deodorized version.
• Chocolate chips – I used vegan dark chocolate chips. You can choose to use vegan white chocolate chips, vegan milk chocolate chips etc or choose to skip it if you don’t like chocolate!
• Flax meal – I used flax meal (ground flax seeds), mixed it with water to create a “vegan egg”. Substitute with 1 tbsp of cornstarch and 4 tbsp of water if you don’t have flax seed available.
• Espresso powder – Espresso powder or any instant coffee powder added to the dough mix, helps bring out the chocolatiness of the sweet chocolate chips.

Do try this Vegan Cardamom Chocolate Chip Cookies recipe and let me know if you like it. Enjoy these cookies with coffee or chai !!

MORE COOKIES FROM THE BLOG:

• Cardamom Snickerdoodle Cookies
• Tahini chocolate chip cookies

Vegan Cardamom Chocolate Chip Cookies

Ingredients1x2x3x

• 2 tbsp flax meal
• 4 tbsp warm water
• ½ cup white sugar 100g
• ½ cup brown sugar packed 110g
• ½ cup vegan butter room temp., 112g
• 2 tsp vanilla extract
• 1 tsp espresso powder or instant coffee powder
• 2 ¼ cup all-purpose flour 270g
• 4-5 cardamom pods shelled and crushed, or 1 tsp ground cardamom
• 1 tsp baking powder
• ½ tsp salt
• 1 cup vegan chocolate chips
• Flaky salt for garnishing

Instructions

• In a small bowl, combine the flax meal and water, mix well and set aside to gel up for about 5-10 minutes.
• Add the brown and white sugar and vegan butter to a larger bowl and whisk until creamed with a hand mixer or stand-mix.
• Mix in the flax “egg”, espresso powder, and vanilla extract, and beat until combined.
• Sift in the flour, ground cardamom, baking powder, and salt.
• Using a rubber spatula or wooden spoon mix the ingredients together.
• Then, fold in the chocolate chips. Be careful not to overwork it. At this point the dough will be dry, so you may want to use your hands to work the dough, and it will likely not hold together.
• Then, place the dough in the refrigerator to chill for 30-60 minutes.
• Preheat oven to 170°C or 350°F and line a baking sheet with parchment paper or a silicone sheet.
• Scoop batter with an ice cream scoop and place them on the baking sheet, leaving space between each cookie so they can spread.
• Bake 6 cookies on a tray at a time, making sure to keep 2 inches around the cookie for them to spread.
• Bake for 10-12 minutes, depending on the softness of the cookies you prefer.
• Remove from the oven, and let them cool for 5 minutes before transferring them to a cooling rack. Let them cool completely before eating.
• Then, serve with some coffee or chai!

Vegan Mushroom Masala (Dhaba style)

Ingredients1x2x3x

For Marination

• 200 g Mushrooms of any choice Prefered: Oyster Mushrooms
• 4 tbsp Thick yoghurt or hung yoghurt
• 1/8 tsp ground turmeric
• ½ tsp Garam Masala
• ½ tsp Kashmiri red chili powder or Deghi mirch or any red chilli powder
• ½ tsp chaat masala powder
• 1.5 tsp Ginger Garlic Paste or 4 garlic cloves and ½ inch ginger - crushed/minced
• ½ teaspoon ajwain or carom seeds
• ¼ teaspoon lemon juice
• ½ tablespoon oil for grilling on cast iron or baking in the oven
• salt to taste

For the Mushroom Masala sauce:

• 2 tbsp neutral oil
• 1 nos large onion finely chopped
• 1 tbsp ginger garlic paste or 3 garlic cloves and ½ inch ginger - crushed/minced
• 2 nos fresh ripe red tomatoes pureed sub with 3/4 cup tomato puree
• ⅓ cup cashews
• ½ tsp ground turmeric
• ½ to 1 tbsp Kashmiri red chilli powder or any other red chilli powder
• ½ tsp ground cumin
• ½ tsp ground coriander seeds or coriander powder
• 1 tsp Garam Masala
• 1 tbsp Kasuri methi/dried fenugreek leaves
• 1 tbsp soy cream sub with almond, cashew or coconut cream
• Few cilantro leaves chopped for garnish

Instructions

• Place all the ingredients for marination, except oil, in a bowl and mix well.
• Add the mushrooms and coat the mushrooms with yoghurt marinade. Set aside for 30 minutes.
• Soak cashews and tomatoes in boiling water for 30 minutes or until tomatoes are blanched and cashews are soft.
• Blend the cashews and tomatoes (adding water if required) to make smooth paste and set aside.
• Heat oil in a cast iron skillet and place the marinated mushrooms in it. On medium to medium high heat, roast the mushrooms.
• Press down the mushrooms with a spatula or a heavy pan, flip it when one side is well charred and repeat for the other side.
• Chope the mushrooms are per your liking and set aside.
• Heat oil in a pan. Add onions and cook for 3 to 4 minutes until translucent.
• Add the aromatics in the order: green chilli, ginger garlic paste or minced ginger and garlic. Saute for 30 seconds.
• Add turmeric, red chilli powder, ground cumin, coriander powder and optionally deghi mirch (for the red colour).
• Add tomato and cashew paste, garam masala, and the charred mushrooms. Mix well.
• Deglaze the pot to remove any browning on the bottom of the pot and add to the sauce.
• Stir in dried fenugreek leaves (Kasuri methi), soy/almond/coconut cream, and garnish with chopped coriander/cilantro.
• Mix well and serve with hot basmati rice or roti!