Mushroom Curry
Tender button mushrooms simmered in a rich and creamy onion-tomato gravy, spiced with aromatic Indian masalas. This restaurant-style curry is a perfect weeknight dinner, pairing beautifully with roti or rice.
For 4 servings
Prepare Cashew Paste & Mushrooms
- Soak the cashews in 1/4 cup of hot water for at least 15 minutes. Once soaked, blend them with the soaking water into a smooth, fine paste. Set aside.
- Clean the mushrooms by wiping them with a damp cloth. Trim the stems and slice them into quarters or halves depending on their size.
Sauté the Mushrooms
- Heat 1.5 tbsp of oil in a wide pan or kadai over medium-high heat.
- Add the prepared mushrooms in a single layer. Sauté for 5-7 minutes, stirring occasionally, until they release their moisture and turn golden brown. Do this in batches if necessary to avoid overcrowding.
- Remove the browned mushrooms from the pan and set them aside.
Prepare the Curry Base (Masala)
- In the same pan, add the remaining 1.5 tbsp of oil and heat it over a medium flame.
- Add the cumin seeds and bay leaf. Allow the cumin seeds to sizzle and become fragrant, for about 30 seconds.
- Add the finely chopped onions and sauté for 8-10 minutes, stirring frequently, until they are soft and golden brown.
- Add the ginger-garlic paste and cook for another minute until its raw aroma disappears.
Cook the Masala
- Reduce the heat to low. Add the turmeric powder, Kashmiri red chili powder, and coriander powder. Stir for 30 seconds to toast the spices without burning them.
- Pour in the tomato puree and add the salt. Mix everything well.
- Cook the masala mixture for 8-10 minutes, stirring often, until it thickens and you see oil separating from the sides of the pan. This step is key for a flavorful curry.
Combine and Simmer the Curry
- Stir in the prepared cashew paste and cook for 1-2 minutes, mixing it thoroughly with the tomato-onion masala.
- Gradually pour in 1.5 cups of hot water, stirring continuously to create a smooth gravy. Bring it to a gentle boil.
- Add the sautéed mushrooms back into the pan. Stir to coat them with the gravy.
- Cover the pan and let it simmer on low heat for 5-7 minutes, allowing the mushrooms to absorb the flavors.
Finish and Serve
- Turn off the heat. Stir in the garam masala and crushed kasuri methi.
- Garnish with freshly chopped coriander leaves.
- Let the curry rest for 5 minutes before serving. Serve hot with roti, naan, or steamed basmati rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Clean mushrooms with a damp cloth or a soft brush instead of washing them under running water to prevent them from becoming waterlogged.
- 2Don't overcrowd the pan when sautéing mushrooms. Cook them in batches if needed to ensure they brown properly instead of steaming.
- 3Cooking the onion-tomato masala until oil separates is crucial for developing a deep, rich flavor in the curry.
- 4For an extra creamy and rich curry, you can add 2 tablespoons of heavy cream or coconut cream at the end along with the garam masala.
- 5Always add hot water to the curry to maintain the cooking temperature and prevent the gravy from thinning out too much.
Adapt it for your goals.
Make it Vegan
This recipe is naturally vegan. Ensure you use vegetable oil instead of ghee and avoid adding any dairy cream for finishing.
Add ProteinAdd Protein
Add 200g of cubed paneer or 1 cup of boiled chickpeas along with the mushrooms during the simmering stage for a more protein-rich meal.
Mushroom VarietyMushroom Variety
Use a mix of cremini, shiitake, and oyster mushrooms instead of just button mushrooms for a more complex flavor and varied texture.
Spicier VersionSpicier Version
Add 1-2 slit green chilies along with the onions to increase the heat level of the curry.
Why this is on our healthy list.
Rich in Antioxidants
Mushrooms are a great source of antioxidants like selenium and ergothioneine, which help protect body cells from oxidative damage and reduce the risk of chronic diseases.
Boosts Immunity
Mushrooms contain essential nutrients for the immune system, including B-vitamins (riboflavin, niacin) and selenium, which help strengthen the body's defenses.
Supports Heart Health
The use of cashews provides heart-healthy monounsaturated fats. This plant-based dish is naturally cholesterol-free, contributing to better cardiovascular health.
Good for Gut Health
Mushrooms act as a prebiotic, nourishing beneficial gut bacteria. A healthy gut microbiome is linked to improved digestion and overall well-being.
Frequently asked questions
One serving of this Mushroom Curry contains approximately 195-220 calories, making it a relatively light main dish. The exact count can vary based on the amount of oil used and serving size.