We had a version of this at a small restaurant in Leicester years ago, served in a clay pot with a stack of roti alongside. I spent months trying to replicate it at home before landing on this baked method. Letting the oven do the work rather than standing over a stovetop means the mushrooms cook evenly and the yogurt doesn’t split. Chestnut mushrooms hold their shape better than button mushrooms under heat, and the garam masala and cumin-coriander powder give the sauce a warmth that builds slowly.
How to Make Easy Masala Mushroom Mix
Building the base
Mix the onion, ginger, chili, spices, and tomato puree together in the baking dish before the mushrooms go in. This ensures the spices coat everything evenly rather than sitting in pockets. For a deeper flavor, sauté the onion mixture in oil for five minutes first before combining with the rest.
The yogurt
Full-fat natural yogurt holds up better in the oven than low-fat. Stir it in with the water before adding to the dish. It should look loose at this point. It thickens as it bakes. Don’t substitute Greek yogurt without thinning it first. 
What to serve with it
Toasted rye bread works well, as does a crusty sourdough for dipping into the sauce. If wheat is not a concern, a proper crusty loaf is the move here. Good also spooned over plain basmati.
Easy Masala Mushroom Mix
- Total Time: 45 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
A flavorful vegetarian bake with warming spices and creamy yogurt. Perfect as a satisfying side or light meal.
Ingredients
- 1 medium onion (1 medium onion) medium onion
- 10 grams (0.4 oz) root ginger
- 1 green chilli (1 green chilli) green chilli
- 3 tsp coriander-cumin powder
- 0.5 tsp garam masala
- 0.5 tsp chilli powder
- 0.5 tsp turmeric powder
- 1 tsp salt
- 3 tbsp tomato puree
- 3 spring onions (3 spring onions) spring onions
- 20 grams (1 oz) coriander
- 2 tbsp vegetable oil
- 1/4 cup water
- 3 tbsp natural yogurt
- 1 lbs (400 g) chestnut button mushrooms
Instructions
- Preheat the oven to 356°F.
- Dice the onion and mince the ginger and green chilli. Trim and halve or quarter the mushrooms so the pieces are roughly uniform.
- In an oven-safe baking dish, combine the diced onion, ginger, green chilli, coriander-cumin powder, garam masala, chilli powder, turmeric, salt, and tomato puree. Stir well so the spices are evenly distributed and no dry pockets remain.
- Add the mushrooms and sliced spring onions to the dish. Toss everything together until the mushrooms are well coated in the spiced tomato mixture.
- Cover tightly with foil or a lid and bake for 30 minutes. The mushrooms should be tender and the sauce bubbling around the edges.
- Remove from the oven, give it a good stir, and taste for seasoning. Adjust salt or chilli powder as needed.
- Serve hot alongside steamed basmati rice or warm naan.
Notes
- To intensify the flavor, sauté the onion, ginger, and chili in the oil for 5 minutes before adding the remaining spices.
- For a richer bake, use full-fat Greek yogurt instead of natural yogurt.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 8
- Carbohydrates: 30
- Fiber: 5
- Protein: 8
Frequently Asked Questions
Can I use other types of mushrooms?
Cremini or white button mushrooms work well. Larger mushrooms like portobello can be used if cut into thick slices. Avoid very delicate varieties like enoki, which won’t hold up to the roasting.
Why add the yogurt after roasting instead of before?
Yogurt can burn and turn grainy in the oven. Stirring it in after roasting lets it melt into a creamy sauce while the residual heat warms it through gently.
Can I make this spicier?
Add an extra green chilli or increase the chilli powder by half a teaspoon. You can also leave the seeds in the green chilli for more heat.
