Kashmiri Mushroom Curry
A fragrant and unique Kashmiri curry where earthy mushrooms are simmered in a creamy yogurt-based gravy. Spiced with fennel and ginger, it's a delightful departure from typical tomato-based curries.
For 4 servings
4 steps. 25 minutes total.
- 1
Step 1
- a.Sauté the Mushrooms
- b.Heat 1 tbsp of mustard oil in a heavy-bottomed pan or kadai over medium heat.
- c.Add the halved mushrooms and sauté for 5-7 minutes until they release their moisture and become lightly browned. This step develops their flavor.
- d.Once browned, remove the mushrooms from the pan and set them aside.
- 2
Step 2
- a.Prepare the Yogurt Base
- b.In a mixing bowl, whisk the room-temperature curd until it is completely smooth and creamy.
- c.Add 1/2 cup of water, saunf powder, sonth powder, Kashmiri red chilli powder, and turmeric powder to the whisked curd.
- d.Whisk vigorously until all the spices are fully incorporated and you have a smooth, lump-free slurry. This is a crucial step to prevent the curd from splitting.
- 3
Step 3
- a.Temper Spices and Cook the Gravy
- b.In the same pan, heat the remaining 2 tbsp of mustard oil over medium-high heat until it just begins to smoke. Immediately reduce the heat to the lowest setting.
- c.Add the cloves, green cardamom, black cardamom, and hing. Sauté for 30 seconds until the spices become fragrant.
- d.Turn the heat to its absolute lowest. Slowly and carefully pour the yogurt mixture into the pan, stirring continuously and vigorously with a whisk or spoon.
- e.Continue to stir without stopping for 2-3 minutes until the mixture is well-heated and starts to bubble gently. This prevents the yogurt from curdling.
- f.Once the gravy is stable, add the salt and mix well.
- 4
Step 4
- a.Simmer and Finish
- b.Bring the gravy to a gentle simmer over low heat. Cover the pan and let it cook for 8-10 minutes, stirring occasionally.
- c.The gravy is cooked when it thickens slightly and you see specks of oil separating at the edges.
- d.Add the sautéed mushrooms back into the gravy. Stir to combine and simmer for another 5-7 minutes, allowing the mushrooms to absorb the flavors.
- e.Sprinkle the garam masala over the curry, give it a final stir, and turn off the heat.
- f.Let the curry rest for 5 minutes before serving to allow the flavors to meld.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Always use full-fat, room-temperature curd to minimize the risk of curdling.
- 2The key to a smooth gravy is to stir the yogurt mixture continuously for the first few minutes after adding it to the hot pan.
- 3Never boil the yogurt gravy on high heat; a gentle simmer is all that's needed.
- 4Heating mustard oil until it's lightly smoking mellows its pungent flavor, a characteristic technique in Kashmiri cooking.
- 5For a richer flavor, you can lightly crush the whole spices before adding them to the oil.
Adapt it for your goals.
Protein Boost
Add 200g of fried paneer cubes along with the mushrooms for a heartier dish.
Vegan VersionVegan Version
Substitute the dairy curd with a thick, unsweetened plant-based yogurt (like cashew or coconut yogurt) and use a neutral oil instead of ghee if preferred.
Richer GravyRicher Gravy
For a more indulgent curry, stir in 2 tablespoons of fresh cream or a paste of 8-10 soaked cashews at the end of cooking.
Why this is on our healthy list.
Promotes Gut Health
The yogurt base is a natural source of probiotics, which are beneficial bacteria that support a healthy digestive system and improve gut flora.
Rich in Antioxidants
Mushrooms and spices like turmeric are packed with antioxidants, which help protect the body's cells from damage caused by free radicals.
Supports Immunity
Mushrooms are a good source of selenium and B vitamins, which play a vital role in supporting a healthy immune system.
Anti-Inflammatory Properties
Spices like dry ginger (sonth) and fennel (saunf) are known for their anti-inflammatory properties, which can help reduce inflammation in the body.
Frequently asked questions
One serving of Kashmiri Mushroom Curry contains approximately 190-210 calories, making it a relatively light main course. The exact count can vary based on the type of curd and oil used.