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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat oil in a pan.
Add mustard seeds, fenugreek seeds, curry leaves, and red chillies to the hot oil.
Add finely chopped onions and sauté until they turn pink and start to sweat.
Add chopped tomatoes, crushed ginger, garlic, and chopped green chillies.
Season with red chilli powder, coriander powder, and turmeric.
Cover and let everything cook in its own steam until the tomatoes are softened.
Uncover and mix everything well.
Add chopped mushrooms and mix well.
Add water and let everything cook for a few minutes.
Add black pepper.
Mix cashew paste with coconut milk and add to the curry.
Add sambhar masala and let it cook for a few minutes on a low flame.
Garnish with coriander.
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Serve with rice, roti or anything, because it itself tastes so good.
Can I use a different type of oil?
Yes, you can use any cooking oil, but mustard or coconut oil is preferred for authentic flavor.
What can I substitute for sambhar masala?
You can use garam masala as a substitute, but it will alter the flavor slightly.
Is there a substitute for cashew paste?
You can use almond paste or omit it for a lighter curry.
Can I make this curry spicier?
Yes, increase the amount of red chilli powder or add more green chillies.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
I’m Parichay, a food creator, recipe developer and the person behind Bhukkad in Town. For me, food has always been more than just a recipe. I grew up around Nepal and later made Chandigarh home, so a lot of the way I cook comes from memories, places I’ve travelled to, food I’ve eaten and the people I’ve shared it with. My cooking moves between comforting Indian food, regional recipes, street-food nostalgia and the occasional experiment that starts with, “What if we did this instead?” I love understanding why a dish tastes the way it does, simplifying it for a home kitchen, and then telling the story that made me want to cook it in the first place. Because eventually, the recipe tells you how to make the food. The story tells you why you might want to.
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