Creamy Mushroom Curryby Leena Kohli (@leenakohli)
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.
- 6tbspCooking Oil (divided)
- 1cupMushrooms (sliced/chopped)
- 1cupPeas (frozen)
- 2cupFenugreek Leaves (Methi) (chopped)
FOR CURRY PASTE:
- 2Onions (medium-sized)
- 4Tomatoes (medium-sized)
- 6Garlic Cloves (medium-sized)
- 1tbspGinger (fresh) (chopped)
- 1Green Chilli (chopped)
- 1tspCumin Seeds
- 1Cinnamon Stick (small)
- 2Bay Leaves
- 1tbspCoriander Powder
- 1tspGaram Masala
- 1tspRed Chilli Powder (optional)
- 1tbspKashmiri Red Chilli Powder
- 1 1/2cupWater
- 3tbspThickened Cream
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.
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