Creamy Mushroom Curry

Name: Creamy Mushroom Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Indian
Ingredients: 6 tbsp Cooking Oil (divided); 1 cup Mushrooms (sliced/chopped); 1 cup Peas (frozen); 2 cup Fenugreek Leaves (Methi) (chopped); 2 Onions (medium-sized); 4 Tomatoes (medium-sized); 6 Garlic Cloves (medium-sized); 1 tbsp Ginger (fresh) (chopped); 1 Green Chilli (chopped); 10 Cashews; 0.75 cup Water; 1 tsp Cumin Seeds; 1 Cinnamon Stick (small); 2 Bay Leaves; 1 tbsp Coriander Powder; 1 tsp Garam Masala; 1 tsp Red Chilli Powder (optional); 1 tbsp Kashmiri Red Chilli Powder; 0.75 tbsp Salt; 1.5 cup Water; 3 tbsp Thickened Cream

by Leena Kohli (@leenakohli)

Prep Time

15min

Cook Time

30min

Total Time

45min

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.

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

Method

Wash the mushrooms and drain excess water from them. Slice or chop them into pieces and keep them aside.
Wash fenugreek leaves and keep them on a strainer to drain excess water. Roughly chop them and keep them aside.
Thaw the frozen peas and keep them aside.
Roughly slice the onions and keep them aside.
Roughly chop the tomatoes and keep them aside.

For Curry Paste

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.
In the same pan, brush a little oil, saute the chopped mushrooms for 2-3 minutes, and keep aside.
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.
Now add garlic, ginger, green chilli and cashews and saute for a minute.
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.
Turn off the flame and let the vegetables cool completely.
Transfer the mushy vegetables to a mixer, make a fine paste, and keep aside for later use.
Heat 3 tbsp oil in the same pan on medium to high flame. Add cumin, cinnamon and bay leaves. Let them crackle.
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.
Add coriander powder, garam masala, red chilli powder, kashmiri red chilli powder and salt.
Mix nicely for another minute till oil separates from the mixture and leaves the sides of the pan.
Add sauteed fenugreek leaves to the pan, and cook for another minute.
Now add peas and the sauteed mushrooms to the pan. Stir and cook for 3-4 minutes.
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.
Add cream to the pan and gently stir. Check the seasoning, adjust to taste, and cook for 3-4 minutes.
Turn off the flame and let it rest for a few minutes.
Serve hot with roti, naan or paratha.

Tips & Tricks

You can use ghee, mustard, or any vegetable oil for cooking this recipe. However, I prefer to use canola oil.
You can use store-bought ginger garlic paste in this recipe. I prefer using fresh ingredients.
Fresh-boiled peas can be used in place of frozen peas.