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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
Sauté the Mushrooms
Prepare the Yogurt Base
Temper Spices and Cook the Gravy
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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.
This kashmiri recipe takes 40 minutes to prepare and yields 4 servings. At 267.1 calories per serving with 10.35g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer and Finish
Add 200g of fried paneer cubes along with the mushrooms for a heartier dish.
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.
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.
The yogurt base is a natural source of probiotics, which are beneficial bacteria that support a healthy digestive system and improve gut flora.
Mushrooms and spices like turmeric are packed with antioxidants, which help protect the body's cells from damage caused by free radicals.
Mushrooms are a good source of selenium and B vitamins, which play a vital role in supporting a healthy immune system.
Spices like dry ginger (sonth) and fennel (saunf) are known for their anti-inflammatory properties, which can help reduce inflammation in the body.
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.
Yes, it is quite healthy. Mushrooms are a good source of B vitamins and selenium. The yogurt base provides probiotics for gut health, and the spices like fennel and ginger have digestive and anti-inflammatory benefits. It's also lower in calories compared to many cream-based curries.
Yogurt curdles due to a sudden change in temperature. To prevent this, ensure your yogurt is at room temperature, whisk it very well with the spices, and add it to the pan on the lowest possible heat while stirring continuously until it comes to a gentle simmer.
Absolutely. Use a thick, unsweetened plant-based yogurt like cashew, almond, or coconut yogurt. Ensure it's well-whisked before adding it to the pan.
This curry pairs beautifully with steamed basmati rice, which soaks up the delicious gravy. It also goes well with Indian breads like naan, roti, or parathas.
Yes, while button mushrooms are traditional, you can also use cremini, portobello (cut into chunks), or oyster mushrooms for a different texture and flavor.