Aromatic, rich, and creamy mushroom masala curry just like your favorite restaurant! This curry pairs perfectly with steamed rice, pulka, naan, fried rice, and even biryani. With soft mushrooms simmered in a nutty, mildly spiced gravy, this dish is a guaranteed hit for lunch or dinner.
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Wash the mushrooms thoroughly 3 to 4 times to remove any dirt.
Trim and slice them as desired.
In a pan, add the mushrooms without any oil or water.
Cover and cook on medium flame until the mushrooms release all their moisture and that water evaporates.
Cook until there's no raw smell or water left. Remove mushrooms and set them aside in a bowl.
Grind cashews and watermelon seeds into a smooth paste using a little water.
If you don't have watermelon seeds, substitute with sesame seeds. Keep this paste aside.
In a pan, heat oil. Once hot, add finely chopped onion.
Add turmeric and a little salt to speed up cooking. Sauté until onions turn soft and lightly golden.
Add ginger-garlic paste and sauté until the raw smell disappears.
Add coriander powder, cumin powder, and red chilli powder. Mix well and cook the masalas for 30–40 seconds.
Add the prepared cashew-watermelon seed paste. Stir continuously and cook on medium flame until oil starts separating from the mixture.
Add the pureed tomatoes and cook until the raw smell disappears and the gravy thickens.
Once the tomato-cashew mixture is well cooked and oil separates, add the boiled mushrooms, kasuri methi, sugar, and water.
Mix well, cover, and let it boil for 10 minutes. Stir occasionally until the gravy thickens and oil floats on top.
Add garam masala and chopped green chillies. Cover and cook for 3 more minutes.
Sprinkle chopped coriander and switch off the flame.
Use older mushrooms (not freshly harvested) for the best texture and to absorb flavor better.
Do not skip dry roasting the mushrooms – this removes excess moisture and enhances flavor.
For more creaminess, add 2 tbsp of fresh cream or milk at the end.
If you don't have watermelon seeds, use white sesame seeds or more cashews instead.
To make it vegan, ensure you skip cream and check your garam masala for dairy additives.
Kasuri methi adds a beautiful restaurant-style aroma. Don’t skip it!
Can I make this recipe vegan?
Yes, to make it vegan, skip adding cream and ensure your garam masala does not contain any dairy additives.
What can I use instead of watermelon seeds?
You can substitute watermelon seeds with sesame seeds or use more cashews.
How do I store leftovers?
Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently with a splash of water before serving.
Can I make this curry spicier?
Yes, you can increase the number of green chillies or use a spicier red chilli powder.
What dishes pair well with this curry?
This curry pairs well with steamed rice, jeera rice, vegetable pulao, butter naan, pulka, chapathi, fried rice, or biryani.
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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