Mushroom Curry

This Mushroom Curry is rich, delicious and easy to make. It’s not too spicy or hot but is packed with robust Indian flavors. It is creamy without the use of cream and has aromas similar to a restaurant curry.

My Mushroom Curry recipe is gluten-free and can be made plant-based and nut-free if you want. While my family loves this over plain steamed basmati rice or quinoa, it also goes well with flatbreads like roti, plain parathas and naan.

Mushrooms were not a staple veggie in the traditional Indian cuisine but modern farming practices have widened their usage. Mushroom Biryani, Pulao, Stir fry, curry and Pepper mushrooms are some of the dishes made in the households & restaurants.

To make this Mushroom Curry, stir fried mushrooms are simmered in a spicy and fragrant gingery-garlicy curry base. If you love variations, feel free to use some green peas, boiled/canned chickpeas, paneer/ tofu or oven baked potatoes. To increase the nutrition profile, you may stir in some baby spinach at the end. Here is what you need.

Ingredients & Substitutes

• Mushrooms – White button mushrooms are common in the Indian cuisine, but I have used fresh shiitake here for a umami flavor. You may use white button, Swiss brown mushrooms (Cremini), Portobello or any other of your choice. Every kind of mushroom has a different taste, flavor and texture. So use what you like the most.
• Onions, tomatoes, ginger and garlic – form the base of the curry. You may omit the onions but it adds body to the curry and cuts down the sour taste and flavor of tomatoes.
• Ground spices – red chili powder, garam masala, cumin powder and coriander powder impart Indian flavors to the curry. If you don’t have garam masala, simply add curry powder or meat masala. The flavors would be different but will still work.
• Optional whole spices – I use some whole spices like bay leaf, cinnamon, cardamoms and cumin seeds, only because I always have plenty in stock. Feel free to omit them or use a sprig of curry leaves, a pinch of mustard seeds and cumin seeds for a south Indian touch.
• Cashews – I love to thicken and improve the flavor of my curried dishes with cashews or almonds. They add a creamy, nutty flavor to your curry and helps to balance the tart flavors of tomatoes. You can also substitute the nuts with nut flour or nut butter. To make the dish nut-free, simply use ¾ to 1 cup coconut milk (omit water). Alternately use ¼ cup coconut cream (stirred with ¾ cup water) or 1/3 cup of heavy cream or double cream at the finishing stage (turn off before adding).
• Kasuri methi – These are dried fenugreek leaves and there is no substitute for this. Ground fenugreek seeds (powder) won’t give the same flavors so omit the kasuri if you don’t have.

Photo Guide

How to make Mushroom Curry (Stepwise photos)

Preparation

1. Prep-up the following ingredients. To save time, I prep the onions and begin to cook. Prep up the rest as I cook.

• Fine chop 1 medium yellow onion to make 1 cup chopped (120 grams)
• Peel and grate ½ inch ginger knob to make 1 teaspoon grated (or sub with 1½ teaspoons ginger garlic paste)
• Peel and mince or grate 3 medium garlic cloves to make 1 teaspoon
• Puree 3 medium (280 grams) ripe tomatoes in a blender to make 1¼ cup puree (or use ⅓ cup canned tomato puree or 2½ tbsps. tomato paste mixed with ¼ cup water, no citric acid included)
• Soak 20 cashew nuts in ¼ cup hot water for 10 mins and grind to a smooth puree/ cream or use 1 cup coconut milk or 1½ tablespoon nut butter or ⅓ cup heavy cream/ double cream
• ⅛ teaspoon turmeric powder
• 1 teaspoon Kashmiri red chili powder (cut down for low heat)
• 1¼ teaspoon garam masala or meat masala (adjust to taste)
• ¾ teaspoon cumin powder (use roasted cumin powder if possible)
• 1½ teaspoons coriander powder
• ¾ to 1 teaspoon sea salt (adjust to preference)
• 1 teaspoon kasuri methi (optional, dried fenugreek leaves)
• Fine chop 2 sprigs of coriander leaves/cilantro (mature stalks removed) to make 2 tablespoons chopped (to garnish)

I am using 300 grams (11 ounces) fresh shiitake mushrooms (if using white button mushrooms, you may use up to 450 grams (1 pound)

Make the curry

2. On a medium flame, heat 2½ tablespoons oil or ghee in a pan. Add the optional whole spices – 1 bay leaf, ½ teaspoon cumin seeds, 2 green cardamoms and 2 inch cinnamon piece.

3. Add onions and saute until golden for about 9 to 10 mins. Stir in the ginger and garlic. Saute for a minute.

4. Pour 2 tablespoons water to deglaze the pan. Stir in red chili powder, coriander powder, cumin powder, turmeric, salt and garam masala.

5. Add the tomato puree.

6. Cook down until becomes thick and smells aromatic.

7. Stir in cashew puree and ¾ cup hot water or 1 cup canned coconut milk.

8. Bring to a rolling boil on a high heat. Reduce the heat and cook covered until the onions are soft and the gravy becomes thick.

9. While the curry cooks, trim the stems and rinse the mushrooms under running water. If they are organic and clean enough you may wipe them with moist cloth. If you are using white button mushrooms, you don’t need to remove the stems. Rinse and slice them thick or quarter to equal sizes. (Find more tips in the pro tips section below)

10. You can omit the steps of sautéing mushrooms before adding to the curry but this step brings out the flavor of mushrooms better. Add ½ tablespoon ghee/oil to another pan and add the mushrooms. Stir fry them on a high heat until aromatic, for 4 to 5 mins. You will notice the pan being dry as the mushrooms absorb the oil. It’s normal and continue to cook. It’s alright if they let out moisture.

11. You want the curry to be of this thick consistency before adding the mushrooms (very important).

12. Transfer them to the curry and mix well. Cook covered until the mushrooms are completely tender to your liking. If the curry is too thick add a splash of water.

13. Add kasuri methi and more salt or garam masala if you want. If your curry is too tart, add little sugar or maple syrup. (If you use heavy cream stir in here)

Sprinkle lemon juice at the time of serving if you want and garnish with coriander leaves. Serve mushroom curry over rice or with flatbreads – roti, chapati, plain paratha or naan.

Expert Tips

• This recipe makes a slightly chunky curry since chopped onions are used but it is creamy. If you want a smooth curry, simply add the sautéed onions to the tomatoes and blend them. But avoid using red onions if you want to puree them.
• Prepare the mushrooms only when you are ready to use them. I usually do that while cooking the onions and tomatoes.
• It is not essential to saute the mushrooms but some kinds of mushrooms won’t taste good without this step. So do what you like.
• If using small mushrooms, you don’t need to trim the stems as they are not woody and fibrous. But if you are using medium to larger mushrooms, trim off the stems as they can taste woody and fibrous. They will remain under cooked in the curry.
• To make the dish nut-free, dairy-free and coconut free, boil ¾ cup (75 grams) diced onions in 2 cups water for 5 mins, drain and puree with the tomatoes. You will still use chopped onions. It will taste good but won’t have the creamy taste.

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