chefadora

Creamy Mushroom Curry

User profile image
Leena Kohli (@leenakohli)
5.0
From 1 rating
IndianLunchDinnerVegetarianGluten-Free

This easy Creamy Mushroom Curry is packed with bold flavours and will satisfy your taste buds with its smooth texture. Made with seasonal mushrooms, fenugreek leaves and peas, it is a perfect meal to add to your weekly repertoire.

Prep Time
15min
Cook Time
30min
Total Time
45min
Creamy Mushroom Curry recipe

Ingredients

4 Servings
  • 6tbsp
    Cooking Oil (divided)
  • 1cup
    Mushrooms (sliced/chopped)
  • 1cup
    Peas (frozen)
  • 2cup
    Fenugreek Leaves (Methi) (chopped)

FOR CURRY PASTE:

  • 2
    Onions (medium-sized)
  • 4
    Tomatoes (medium-sized)
  • 6
    Garlic Cloves (medium-sized)
  • 1tbsp
    Ginger (fresh) (chopped)
  • 1
    Green Chilli (chopped)
  • 10
    Cashews
  • 3/4cup
    Water

FOR TEMPERING

  • 1tsp
    Cumin Seeds
  • 1
    Cinnamon Stick (small)
  • 2
    Bay Leaves

FOR GRAVY

  • 1tbsp
    Coriander Powder
  • 1tsp
    Garam Masala
  • 1tsp
    Red Chilli Powder (optional)
  • 1tbsp
    Kashmiri Red Chilli Powder
  • 3/4tbsp
    Salt
  • 1 1/2cup
    Water
  • 3tbsp
    Thickened Cream

How to make Creamy Mushroom Curry

  1. Wash the mushrooms and drain excess water from them. Slice or chop them into pieces and keep them aside.

  2. Wash fenugreek leaves and keep them on a strainer to drain excess water. Roughly chop them and keep them aside.

  3. Thaw the frozen peas and keep them aside.

  4. Roughly slice the onions and keep them aside.

  5. Roughly chop the tomatoes and keep them aside.

    Step 1.1: Roughly chop the tomatoes and keep them aside

For Curry Paste

  1. Put 1 tsp oil in a heavy-based pan on medium to high heat. Add chopped fenugreek leaves and saute for 4-5 minutes until mushy. Transfer to a plate and keep aside.

    Step 2.1: Put 1 tsp oil in a heavy-based pan on medium to high heat

  2. In the same pan, brush a little oil, saute the chopped mushrooms for 2-3 minutes, and keep aside.

    Step 2.1: In the same pan, brush a little oil, saute the chopped mushrooms for 2-3 minutes, and keep aside
    Step 2.2: In the same pan, brush a little oil, saute the chopped mushrooms for 2-3 minutes, and keep aside

  3. In the same pan, heat 1 tbsp oil and add the sliced onions. Cook the onions for about 3-4 minutes till they are translucent and slightly brown on the edges.

    Step 2.1: In the same pan, heat 1 tbsp oil and add the sliced onions

  4. Now add garlic, ginger, green chilli and cashews and saute for a minute.

    Step 2.1: Now add garlic, ginger, green chilli and cashews and saute for a minute

  5. Add the tomatoes and mix. Add water and bring to a boil. Cover the pan with a lid and lower the flame. Cook for 4-5 minutes till the vegetables are mushy.

    Step 2.1: Add the tomatoes and mix
    Step 2.2: Add the tomatoes and mix

  6. Turn off the flame and let the vegetables cool completely.

  7. Transfer the mushy vegetables to a mixer, make a fine paste, and keep aside for later use.

    Step 2.1: Transfer the mushy vegetables to a mixer, make a fine paste, and keep aside for later use

  8. Heat 3 tbsp oil in the same pan on medium to high flame. Add cumin, cinnamon and bay leaves. Let them crackle.

    Step 2.1: Heat 3 tbsp oil in the same pan on medium to high flame

  9. Add the ground paste and cook for 3-4 minutes. Stir occasionally at frequent intervals to avoid the paste sticking to the bottom of the pan.

    Step 2.1: Add the ground paste and cook for 3-4 minutes

  10. Add coriander powder, garam masala, red chilli powder, kashmiri red chilli powder and salt.

    Step 2.1: Add coriander powder, garam masala, red chilli powder, kashmiri red chilli powder and salt

  11. Mix nicely for another minute till oil separates from the mixture and leaves the sides of the pan.

    Step 2.1: Mix nicely for another minute till oil separates from the mixture and leaves the sides of the pan

  12. Add sauteed fenugreek leaves to the pan, and cook for another minute.

    Step 2.1: Add sauteed fenugreek leaves to the pan, and cook for another minute
    Step 2.2: Add sauteed fenugreek leaves to the pan, and cook for another minute

  13. Now add peas and the sauteed mushrooms to the pan. Stir and cook for 3-4 minutes.

    Step 2.1: Now add peas and the sauteed mushrooms to the pan
    Step 2.2: Now add peas and the sauteed mushrooms to the pan
    Step 2.3: Now add peas and the sauteed mushrooms to the pan

  14. Add water and bring to a boil. Cover the pan with a lid. Reduce the flame from low to medium and cook for 7-8 minutes. Stir occasionally in frequent intervals.

    Step 2.1: Add water and bring to a boil
    Step 2.2: Add water and bring to a boil

  15. Add cream to the pan and gently stir. Check the seasoning, adjust to taste, and cook for 3-4 minutes.

    Step 2.1: Add cream to the pan and gently stir
    Step 2.2: Add cream to the pan and gently stir

  16. Turn off the flame and let it rest for a few minutes.

  17. Serve hot with roti, naan or paratha.

Tips & Tricks

  1. You can use ghee, mustard, or any vegetable oil for cooking this recipe. However, I prefer to use canola oil.

  2. You can use store-bought ginger garlic paste in this recipe. I prefer using fresh ingredients.

  3. Fresh-boiled peas can be used in place of frozen peas.

Loading reviews...

leenakohli's profile picture
instagram

Leena Kohli

(@leenakohli)

Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩‍🍳✨...

chefadora
© 2025 Chefadora Pty Ltd, All Rights Reserved

Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia
About Us
What’s Chefadora?Our MissionHelp Centre
Explore
HomeOur BlogsSearchAndroid AppiPhone App
For Creators
Become an AuthorEarn ProgramContact Us
Our Policies
Terms of ServicePrivacy PolicyCookie Policy