Spice Up Your Cooking Routine With This Flavorful Mushroom Curry Recipe Guide

Mushroom curry is a rich, spiced dish with mushrooms cooked in a tomato-onion base, enhanced by coconut milk. It’s garnished with coriander and pairs well with rice or roti. The flavors are warm, earthy, and satisfying.

Mushroom curry is a flavorful dish made by sautéing mushrooms with onions, tomatoes, and a blend of spices including turmeric, red chili powder, and garam masala. The curry is enriched with coconut milk for added creaminess and simmered until the mushrooms absorb the spices. It’s garnished with fresh coriander leaves and served hot with rice or Indian bread. The dish balances the earthiness of mushrooms with the warmth of spices, creating a comforting and satisfying meal. You can adjust the spice levels according to your taste.

Ingredients:

• 250 grams of button mushrooms, cleaned and sliced
• 1 large onion, finely chopped
•  2 tomatoes, pureed
•  2 green chilies, slit
•  1 tablespoon ginger-garlic paste
•  1/2 teaspoon turmeric powder
•  1 teaspoon red chili powder
•  1 teaspoon coriander powder
•  1/2 teaspoon cumin powder
•  1/2 teaspoon garam masala
•  1/4 teaspoon black pepper powder
•  1/2 cup coconut milk (optional for richness)
•  Fresh coriander leaves, chopped (for garnish)
•  Salt to taste
•  2 tablespoons oil or ghee
•  1/2 teaspoon cumin seeds
• 1 bay leaf
• Water as required

Instructions:

1. Preparation:

•  Clean the mushrooms thoroughly and slice them into even pieces.
• Finely chop the onion and puree the tomatoes separately. Slit the green chilies lengthwise.

2. Sauteing Spices:

• Heat oil or ghee in a large pan over medium heat. Add cumin seeds and let them splutter.
• Add the bay leaf and sauté for a few seconds until aromatic.

3. Cooking Onion and Ginger-Garlic Paste:

• Add the chopped onions and green chilies to the pan. Sauté until the onions become golden brown.
•  Stir in the ginger-garlic paste and cook for 2-3 minutes until the raw smell disappears.

4. Incorporating Spices:

• Add turmeric powder, red chili powder, coriander powder, and cumin powder to the pan. Sauté the spices for a minute to enhance their flavor.

5. Tomato Puree and Mushrooms:

•  Pour in the tomato puree and cook until the oil begins to separate from the masala. This step ensures the tomatoes are well-cooked and the spices are blended.
• Add the sliced mushrooms to the pan. Stir well to coat the mushrooms in the masala. Cook for 5-7 minutes, stirring occasionally, until the mushrooms release water and begin to shrink.

6. Cooking the Curry:

• If using coconut milk, add it to the pan at this stage. Mix well.
• Add enough water to achieve your desired curry consistency. Season with salt, garam masala, and black pepper powder.
• Cover the pan and let the curry simmer on low heat for 10-12 minutes. This allows the mushrooms to absorb the flavors and the curry to thicken.

7. Final Touches:

• Once the curry has thickened and the mushrooms are tender, turn off the heat.
• Garnish with freshly chopped coriander leaves.

Serving Suggestions:

• Serve hot mushroom curry with steamed rice, naan, roti, or any Indian bread of your choice. This dish also pairs well with a side of yogurt or a simple salad.

Tips:

•  For a richer flavor, you can add a tablespoon of fresh cream towards the end of cooking.
•  Adjust the spice levels according to your preference by increasing or decreasing the amount of chili powder and green chilies.