mushroom curry

Mushroom Curry Recipe | How to make Mushroom Curry

Mushroom Curry Recipe

Mushrooms cooked in a delicious, spicy, flavorsome gravy is mushroom curry. It is also known as mushroom masala or in the most common language, it is the mushroom sabji. The best part about this mushroom masala recipe is that it is absolutely lip-smacking and doesn’t call for any special ingredients. With the ingredients easily available in the pantry, mushroom curry can be prepared. It has a perfect balance of flavors and the taste is such that you will definitely end up eating more than your appetite.

Mushroom masala is prepared in an onion-tomato based gravy. It calls for a number of the whole as well as powdered spices. The whole spices have been dry roasted and ground to give a spice mix that bursts with flavors and aroma. Enough ginger, garlic, etc are added. It increases the oomph factor of the mushroom masala recipe. This mushroom curry recipe gives the feel of non-vegetarian food. It is high on flavors and spices. The consistency of the gravy is not too thick. It is a perfect mushroom gravy for rice. You can also serve it with paratha or simple chapati.

A look at the ingredients for Mushroom Curry

Mushrooms: I have used the fresh button mushrooms for this mushroom masala recipe. It is important to clean the mushrooms properly. The method of doing that has been well-explained in the recipe.

Onion-tomatoes-ginger-garlic-green chilies: These ingredients are required for this mushroom curry recipe. What is important is the ratio amongst these. It should not be disturbed. The given recipe is the best onion tomato-based recipe and should be followed till T for proper results.

Spices: Common whole spices such as cardamoms-black and green, cinnamon, cloves, black peppercorns have been used. As regards the powdered spices red chili powder, coriander powder, turmeric powder, salt, and garam masala have been used.

A look at how to make Mushroom Masala

The mushroom masala recipe calls for a few preparations.

First things first: Mushrooms should be properly washed and then cleaned as explained in the recipe.

The fresh ingredients are used in the paste form. However, it is important that onions, tomatoes, ginger-garlic -green chilies are ground separately. As in separate paste of onions, of tomatoes and of ginger, garlic and green chilies. Do not combine garlic etc with onions.

Another preparation required is to make a spice mix using the whole spices. However, this is just my way of avoiding the whole spices in the gravy. If you like the bite of the spices, you can add these directly to the gravy.

Mushroom Recipes

Already on the blog is another recipe for mushroom masala. Further, you might also like the cheese-stuffed mushrooms on the blog.

How to serve Mushroom Curry

As I already mentioned that mushroom masala has not got a very thick gravy. It is a great mushroom gravy for rice. So, serve it with rice and roti for a weekend dinner.

Sending
User Review
5 (1 vote)

How to prepare Mushroom Curry

1.This recipe serves 4 persons.

mushroom curry

2.To clean the mushrooms, add little all-purpose flour (maida) on them. Rub. Add water. Rub and clean the mushrooms.

mushroom curry

3.Remove the bottom of mushrooms. Cut each mushroom into quarters.

mushroom curry

4.To prepare spice mix dry roast 1 black cardamom (badi elaichi), 2 green cardamoms (choti elaichi), 4 cloves (laung) 8 black pepper corns (sabut kali mirch) for a couple of minutes and ½ inch piece of cinnamon (dal chini).

mushroom curry

5.Let the spices cool down. Remove the skin of cardamoms. Grind the spices to a powder. Keep aside for now.

mushroom curry

6.To make the paste, transfer 1 tbsp chopped ginger, 8 garlic cloves and 1 green chili to a grinder jar.

mushroom curry

7.Make a paste. Keep aside for now.

mushroom curry

8.Heat a cooking pan. Add 2 tbsp of oil.

mushroom curry

9.Once the oil is hot add 2 bay leaves (tej patta). Cook for 30 seconds.

mushroom curry

10.Add ½ cup onion paste.

mushroom curry

11.Cook on medium flame till the paste is brown.

mushroom curry

12.Add powdered spices i.e. salt to taste, 1/8 tsp turmeric powder, 2 tsp coriander powder, and 1 tsp red chili powder.

mushroom curry

13.Cook for a minute. Then add ¼ cup of water. Mix well.

mushroom curry

14.Cook till the oil oozes. It will take 2-3 minutes on medium flame.

mushroom curry

15.Add the ginger-garlic and green chili paste.

mushroom curry

16.Cook for a couple of minutes.

mushroom curry

17.Next add the puree of 3 tomatoes or ¾ cup tomato puree.

mushroom curry

18.Cook on medium flame till the oil oozes. It takes 10-12 minutes.

mushroom curry

19.Add the powdered spices mix prepared earlier.

mushroom curry

20.Add 2 cups of water.

mushroom curry

21.Let it simmer for 3-4 minutes, till the oil surfaces.

mushroom curry

22.Add chopped mushrooms.

mushroom curry

23.Cover and cook for 15-20 minutes till the mushrooms are cooked.

mushroom curry

24.Finish off with ½ tsp garam masala powder, ½ tsp dry fenugreek leaves (kasuri methi) powder and a handful of chopped coriander leaves. Check and adjust the seasoning and consistency.

mushroom curry

25.Serve hot. Bon appetite.

mushroom curry

Tried this recipe?

Please rate us and share your valuable feedback

Recipe Videos

About the Author

Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

Let’s Connect

Latest Recipes

Trending Recipes