A flavorful and easy-to-prepare mushroom curry, perfect for pairing with naan or rice. Ideal for family dinners or special occasions.
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Chop the mushrooms in half and set them aside.
In a pan, heat oil over low to medium flame.
Add the chopped mushrooms and salt.
Sauté for 3 minutes until they soften. Set aside.
In another pan, add oil on medium flame.
Add the bay leaf, cinnamon stick, cloves, green cardamom, and cumin seeds. Sauté until fragrant, but be careful not to burn the spices.
Add finely chopped onions to the pan.
Sauté until the onions turn soft and translucent.
Stir in ginger-garlic paste and sauté until the raw smell disappears.
In a blender, combine the chopped tomatoes and cashews. Blend into a smooth paste without adding water.
Add this mixture to the pan and sauté until the oil starts to separate from the curry.
Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and sauté until the masala is cooked, about 2 minutes.
Add the sautéed mushrooms to the pan and mix well.
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.
After 10 minutes, open the lid and add garam masala, kasuri methi, and chopped coriander leaves. Mix well. Adjust salt as per taste.
Cover and cook for an additional 2 minutes.
Turn off the flame and serve the Mushroom Masala Curry hot with roti, naan, or rice.
Use different types of mushrooms like button, cremini, or portobello for added flavor and texture.
Feel free to add vegetables like bell peppers or peas for extra nutrition and color.
Adjust the red chili powder to your spice preference. You can also add green chilies for an extra kick!
This curry can be stored in the refrigerator for up to 3 days and tastes even better the next day!
How can I make Mushroom Masala Curry vegan-friendly?
To make Mushroom Masala Curry vegan, simply substitute the cashews with a plant-based cream or omit them entirely. Ensure that the oil you use is also plant-based. This dish is naturally dairy-free, making it a great option for vegan diets.
What are some good side dishes to serve with Mushroom Masala Curry?
Mushroom Masala Curry pairs wonderfully with naan, roti, or steamed rice. You can also serve it with a side of cucumber raita or a fresh salad to balance the flavors.
Can I store leftover Mushroom Masala Curry, and how long will it last?
Yes, you can store leftover Mushroom Masala Curry in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it on the stove or in the microwave, adding a splash of water if the curry has thickened.
What can I use as a substitute for mushrooms in this curry recipe?
If you don't have mushrooms on hand, you can substitute them with diced eggplant, zucchini, or even paneer for a different texture and flavor. Just adjust the cooking time accordingly to ensure they are cooked through.
What is the cooking process for making Mushroom Masala Curry from scratch?
To make Mushroom Masala Curry, start by sautéing chopped mushrooms in oil until softened. In another pan, cook whole spices, then add onions and ginger-garlic paste. Blend tomatoes and cashews into a paste, add to the pan, and cook until the oil separates. Mix in spices, add the mushrooms, and simmer with water. Finish with garam masala and kasuri methi before serving hot.
I’m Rajani, a passionate cook with over 15 years of experience creating delicious, approachable dishes. My love for food began in childhood, inspired by watching Sanjeev Kapoor’s Khana Khazana with my mom and helping her in the kitchen. On The Gourmet’s Hut, I share tried-and-tested authentic Indian recipes and quick microwave mug cake recipes perfect for busy days. My goal is to make cooking simple, flavorful, and fun—because food brings people together and every meal should create memories.
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