Loading...
Tender button mushrooms simmered in a rich and creamy onion-tomato gravy, spiced with aromatic Indian masalas. This restaurant-style curry is a perfect weeknight dinner, pairing beautifully with roti or rice.
For 4 servings
Prepare Cashew Paste & Mushrooms
Sauté the Mushrooms
Prepare the Curry Base (Masala)
A rich and creamy North Indian curry featuring roasted fox nuts in a flavorful, aromatic gravy, expertly modified to be very low in sodium without sacrificing taste.
A light and savory chickpea flour pancake, thoughtfully adapted for a kidney-friendly diet. This recipe uses low-potassium vegetables and minimal salt, making it a delicious and safe breakfast or light meal.
A refreshing and crunchy North Indian salad, also known as Kachumber, made with crisp cucumber, zesty onions, and fresh mint. It's lightly spiced with chaat masala and tangy lemon juice, making it the perfect cooling side for any rich curry or biryani.
A fantastic low-carb alternative to traditional rice! Grated cauliflower is stir-fried with aromatic Indian spices, green peas, and carrots for a vibrant, healthy, and flavorful side dish that comes together in minutes.
Tender button mushrooms simmered in a rich and creamy onion-tomato gravy, spiced with aromatic Indian masalas. This restaurant-style curry is a perfect weeknight dinner, pairing beautifully with roti or rice.
This north_indian recipe takes 45 minutes to prepare and yields 4 servings. At 220.94 calories per serving with 6.96g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Masala
Combine and Simmer the Curry
Finish and Serve
This recipe is naturally vegan. Ensure you use vegetable oil instead of ghee and avoid adding any dairy cream for finishing.
Add 200g of cubed paneer or 1 cup of boiled chickpeas along with the mushrooms during the simmering stage for a more protein-rich meal.
Use a mix of cremini, shiitake, and oyster mushrooms instead of just button mushrooms for a more complex flavor and varied texture.
Add 1-2 slit green chilies along with the onions to increase the heat level of the curry.
Mushrooms are a great source of antioxidants like selenium and ergothioneine, which help protect body cells from oxidative damage and reduce the risk of chronic diseases.
Mushrooms contain essential nutrients for the immune system, including B-vitamins (riboflavin, niacin) and selenium, which help strengthen the body's defenses.
The use of cashews provides heart-healthy monounsaturated fats. This plant-based dish is naturally cholesterol-free, contributing to better cardiovascular health.
Mushrooms act as a prebiotic, nourishing beneficial gut bacteria. A healthy gut microbiome is linked to improved digestion and overall well-being.
One serving of this Mushroom Curry contains approximately 195-220 calories, making it a relatively light main dish. The exact count can vary based on the amount of oil used and serving size.
Yes, it is a nutritious dish. Mushrooms are low in calories and rich in B-vitamins, potassium, and antioxidants. The curry provides healthy fats from cashews and is packed with flavor from spices. To make it even healthier, use minimal oil.
Absolutely! This recipe is naturally vegan as it uses vegetable oil and a cashew paste for creaminess. Just ensure you don't add any dairy products like ghee or heavy cream.
If you don't have cashews, you can substitute with 15 blanched almonds, 2 tablespoons of melon seeds (magaz), or 3 tablespoons of full-fat coconut milk added at the end for a similar creamy texture.
The key is to sauté the mushrooms on medium-high heat until all their moisture has evaporated and they are nicely browned. This develops their flavor and prevents a rubbery texture. Avoid overcrowding the pan; cook in batches if necessary.
Yes, this curry tastes even better the next day as the flavors meld together. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if the gravy has thickened too much.