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Mushroom Masala Curry Indian Style

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Rajani (@thegourmetschoice)
IndianLunchDinnerMain CourseVegetarianVeganDairy-FreeGluten-FreeNut-Free

A flavorful and easy-to-prepare mushroom curry, perfect for pairing with naan or rice. Ideal for family dinners or special occasions.

Prep Time
15min
Cook Time
30min
Total Time
45min
Mushroom Masala Curry Indian Style recipe

Ingredients

4 Servings
(1 serving = 1 bowl)

For the Curry

  • 250g
    mushrooms (chopped in half)
  • 2tbsp
    oil (for sautéing)
  • 1cup
    onion (finely chopped)
  • 1tsp
    ginger-garlic paste
  • 2piece
    medium-sized tomatoes (chopped)
  • 8piece
    cashews
  • 1/4tsp
    turmeric powder
  • 1 1/2tsp
    red chili powder
  • 1tsp
    coriander powder
  • 1/2tsp
    garam masala
  • 1tsp
    kasuri methi
  • 1cup
    water
  • salt (to taste)
  • 2tbsp
    chopped coriander leaves (for garnish)

For Tempering

  • 2tbsp
    oil
  • 1piece
    bay leaf
  • 1/2in
    cinnamon stick
  • 4clove
    cloves
  • 1piece
    green cardamom
  • 1tsp
    cumin seeds

How to make Mushroom Masala Curry Indian Style

Prepare the Mushrooms

  1. Chop the mushrooms in half and set them aside.

    Step 1.1: Chop the mushrooms in half and set them aside
    Step 1.2: Chop the mushrooms in half and set them aside

Sauté the Mushrooms

  1. In a pan, heat oil over low to medium flame.

    Step 2.1: In a pan, heat oil over low to medium flame
    Step 2.2: In a pan, heat oil over low to medium flame

  2. Add the chopped mushrooms and salt.

    Step 2.1: Add the chopped mushrooms and salt
    Step 2.2: Add the chopped mushrooms and salt
    Step 2.3: Add the chopped mushrooms and salt

  3. Sauté for 3 minutes until they soften. Set aside.

    Step 2.1: Sauté for 3 minutes until they soften

Prepare the Spice Mixture

  1. In another pan, add oil on medium flame.

    Step 3.1: In another pan, add oil on medium flame

  2. Add the bay leaf, cinnamon stick, cloves, green cardamom, and cumin seeds. Sauté until fragrant, but be careful not to burn the spices.

    Step 3.1: Add the bay leaf, cinnamon stick, cloves, green cardamom, and cumin seeds
    Step 3.2: Add the bay leaf, cinnamon stick, cloves, green cardamom, and cumin seeds
    Step 3.3: Add the bay leaf, cinnamon stick, cloves, green cardamom, and cumin seeds
    Step 3.4: Add the bay leaf, cinnamon stick, cloves, green cardamom, and cumin seeds
    Step 3.5: Add the bay leaf, cinnamon stick, cloves, green cardamom, and cumin seeds
    Step 3.6: Add the bay leaf, cinnamon stick, cloves, green cardamom, and cumin seeds
    Step 3.7: Add the bay leaf, cinnamon stick, cloves, green cardamom, and cumin seeds

Cook the Onions

  1. Add finely chopped onions to the pan.

    Step 4.1: Add finely chopped onions to the pan

  2. Sauté until the onions turn soft and translucent.

    Step 4.1: Sauté until the onions turn soft and translucent
    Step 4.2: Sauté until the onions turn soft and translucent

Add Ginger-Garlic Paste

  1. Stir in ginger-garlic paste and sauté until the raw smell disappears.

    Step 5.1: Stir in ginger-garlic paste and sauté until the raw smell disappears
    Step 5.2: Stir in ginger-garlic paste and sauté until the raw smell disappears

Make the Tomato-Cashew Paste

  1. In a blender, combine the chopped tomatoes and cashews. Blend into a smooth paste without adding water.

    Step 6.1: In a blender, combine the chopped tomatoes and cashews
    Step 6.2: In a blender, combine the chopped tomatoes and cashews

  2. Add this mixture to the pan and sauté until the oil starts to separate from the curry.

    Step 6.1: Add this mixture to the pan and sauté until the oil starts to separate from the curry
    Step 6.2: Add this mixture to the pan and sauté until the oil starts to separate from the curry
    Step 6.3: Add this mixture to the pan and sauté until the oil starts to separate from the curry

Add Spices

  1. Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and sauté until the masala is cooked, about 2 minutes.

    Step 7.1: Add turmeric powder, red chili powder, coriander powder, and salt
    Step 7.2: Add turmeric powder, red chili powder, coriander powder, and salt
    Step 7.3: Add turmeric powder, red chili powder, coriander powder, and salt
    Step 7.4: Add turmeric powder, red chili powder, coriander powder, and salt
    Step 7.5: Add turmeric powder, red chili powder, coriander powder, and salt
    Step 7.6: Add turmeric powder, red chili powder, coriander powder, and salt
    Step 7.7: Add turmeric powder, red chili powder, coriander powder, and salt

Combine Mushrooms and Water

  1. Add the sautéed mushrooms to the pan and mix well.

    Step 8.1: Add the sautéed mushrooms to the pan and mix well
    Step 8.2: Add the sautéed mushrooms to the pan and mix well
    Step 8.3: Add the sautéed mushrooms to the pan and mix well

  2. Pour in water and stir to combine. Cover and cook for 10 minutes on low flame. Adjust the gravy consistency by adding more water if needed.

    Step 8.1: Pour in water and stir to combine
    Step 8.2: Pour in water and stir to combine
    Step 8.3: Pour in water and stir to combine
    Step 8.4: Pour in water and stir to combine

Finish the Curry

  1. After 10 minutes, open the lid and add garam masala, kasuri methi, and chopped coriander leaves. Mix well. Adjust salt as per taste.

    Step 9.1: After 10 minutes, open the lid and add garam masala, kasuri methi, and chopped coriander leaves
    Step 9.2: After 10 minutes, open the lid and add garam masala, kasuri methi, and chopped coriander leaves
    Step 9.3: After 10 minutes, open the lid and add garam masala, kasuri methi, and chopped coriander leaves
    Step 9.4: After 10 minutes, open the lid and add garam masala, kasuri methi, and chopped coriander leaves

  2. Cover and cook for an additional 2 minutes.

    Step 9.1: Cover and cook for an additional 2 minutes
    Step 9.2: Cover and cook for an additional 2 minutes

Serve

  1. Turn off the flame and serve the Mushroom Masala Curry hot with roti, naan, or rice.

    Step 10.1: Turn off the flame and serve the Mushroom Masala Curry hot with roti, naan, or rice
    Step 10.2: Turn off the flame and serve the Mushroom Masala Curry hot with roti, naan, or rice

Tips & Tricks

  1. Use different types of mushrooms like button, cremini, or portobello for added flavor and texture.

  2. Feel free to add vegetables like bell peppers or peas for extra nutrition and color.

  3. Adjust the red chili powder to your spice preference. You can also add green chilies for an extra kick!

  4. This curry can be stored in the refrigerator for up to 3 days and tastes even better the next day!

thegourmetschoice's profile picture

Rajani

(@thegourmetschoice)

Hi I like cooking and serving others. I have 15 Years of experience in cooking. When ever I get free time I will prepare delicious...

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