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Mushroom Curry

Name: Mushroom Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 400 g mushroom (button mushrooms, wiped clean and quartered); 2 tbsp oil; 1 tsp cumin seeds; 1 pcs bay leaf; 2 pcs green cardamom (lightly crushed); 2 pcs onion (medium, finely chopped); 2 tsp ginger-garlic paste; 2 pcs green chili (slit lengthwise); 3 pcs tomato (medium, finely chopped); 1 pinch turmeric powder; 1 pinch red chili powder; 2 tsp coriander powder; 1 tsp cumin powder; 1 pinch garam masala; 1 pinch salt; 0.25 cup yogurt (whisked until smooth, at room temperature); 0.75 cup water; 2 tbsp coriander leaves (chopped, for garnish); 1 tsp kasuri methi (dried fenugreek leaves, crushed)

RATING

4.4/5(87)

TASTE SCORE

8/10

Earthy mushrooms simmered in a spiced onion-tomato gravy with warm notes of cumin, coriander, and garam masala. This homestyle Indian curry comes together quickly and pairs beautifully with roti or steamed rice for a comforting weeknight meal.

PREP

15m

COOK

25m

SERVES

1 KATORI

153 cal

SERVINGS

METHOD · 7 STEPS

saute · ~5 min
Sauté the mushrooms.
Heat 1 tablespoon oil in a pan over medium-high heat. Add quartered mushrooms and sauté for 4-5 minutes until they release moisture and turn golden. Remove and set aside.
TIPDon't crowd the pan — mushrooms need room to brown. Work in batches if needed.
temper · ~1 min
Make the tempering.
1.Heat the remaining 1 tablespoon oil in the same pan over medium heat.
2.Add cumin seeds and let crackle for 30 seconds.
3.Add bay leaf and crushed cardamom; stir until fragrant (10 seconds).
saute · ~14 min
Cook the onion base.
1.Add chopped onions and sauté until deep golden brown (7-8 minutes).
2.Add ginger-garlic paste and slit green chilies; cook until raw smell disappears (1 minute).
3.Add chopped tomatoes and cook until soft and oil starts to separate (5 minutes).
TIPTake your time browning the onions — this builds the foundation of the curry's flavor.
saute · ~1 min
Bloom the spice powders.
Lower the heat. Add turmeric powder, red chili powder, coriander powder, and cumin powder. Stir continuously for 30-40 seconds until the spices smell toasted and aromatic.
TIPKeep the heat low — dry spice powders burn quickly and turn bitter.
simmer · ~10 min
Simmer the curry.
1.Turn the heat to the lowest setting. Slowly add whisked yogurt while stirring continuously to prevent curdling.
2.Add the sautéed mushrooms, salt, and water. Stir well.
3.Bring to a gentle simmer, cover, and cook for 8-10 minutes until the gravy thickens.
TIPAlways add yogurt on low heat — high heat splits yogurt and ruins the gravy texture.
mix · ~2 min
Finish with garam masala and kasuri methi.
Turn off the heat. Sprinkle garam masala and crushed kasuri methi over the curry. Stir gently and let it rest for 2 minutes so the aromatics bloom.
garnish
Garnish with fresh coriander and serve hot.
Transfer to a serving bowl, scatter chopped coriander leaves on top, and serve alongside roti or steamed rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Quarter mushrooms evenly so they cook and brown at the same rate.
2
Sauté mushrooms in a single layer to get a good golden sear, not steamed.
3
Brown the onions until deep golden — this is the backbone of the curry's flavor.
4
Bloom spice powders on low heat for 30 seconds to deepen their aroma without burning.
5
Add yogurt only on the lowest heat and stir continuously to prevent curdling.
6
Crush kasuri methi between your palms before adding to release its full fragrance.
7
Let the curry rest for 2 minutes after adding garam masala and kasuri methi for maximum flavor.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Vegan

Replace yogurt with 1/4 cup of coconut cream or cashew cream (soaked and blended cashews). Adds richness and keeps the curry creamy without dairy.

high protein

High-protein

Add 200g of paneer cubes (or firm tofu for vegan) along with the mushrooms. Paneer adds protein and a soft, chewy texture that complements the earthy mushrooms.

low oil

Low-oil

Reduce oil to 1 tablespoon total. Dry-sauté mushrooms in a non-stick pan, and cook the onion base with 1/2 tablespoon oil plus a splash of water to prevent sticking.

extra spicy

Extra-spicy

Increase green chilies to 4 and add 1/2 teaspoon of Kashmiri red chili powder for vibrant color and heat. Perfect for those who love a fiery curry.

creamy restaurant style

Creamy restaurant-style

After simmering, blend 1/4 cup of the gravy with 2 tablespoons of heavy cream or cashew paste, then stir it back in. This gives a silky, rich texture like a restaurant gravy.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Antioxidants

Mushrooms are a good source of selenium and ergothioneine, antioxidants that help protect cells from damage.

✓

Good Source of B Vitamins

Mushrooms provide B vitamins like riboflavin and niacin, which support energy metabolism and skin health.

✓

Low in Calories

This curry is naturally low in calories, making it a satisfying yet light meal option, especially when paired with whole grains.

✓

Anti-Inflammatory Spices

Turmeric, cumin, and coriander are known for their anti-inflammatory properties, which can support overall wellness.

✓

Probiotic Boost from Yogurt

The yogurt in this curry adds live cultures that aid digestion and promote gut health.

QUESTIONS?

Frequently asked questions

Yes, cremini, shiitake, or a mix all work well. Adjust cooking time slightly — shiitakes may need less time, while cremini can be treated like button mushrooms.

PAIRS WELL WITH