Indian Mushroom Masala Curry

Indian Mushroom Masala Curry is a delectable vegan dish that brings together the rich flavors and aromatic spices of Indian cuisine. Bursting with earthy mushrooms, medley of fragrant spices, this cashew based creamy curry is a true taste sensation.

Course Main Course

Cuisine Indian

Keyword how to make mushroom masala, Indian mushroom curry, mushroom curry

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 123kcal

Author Gunjan

Ingredients

16 oz whole white button mushrooms or 7 cups sliced
1 tbsp olive oil
1/2 of whole onion (roughly chopped)
1/4 inch root ginger
4 garlic cloves
1/4 cup raw cashew nuts
1 1/2 cups unsweetened coconut milk (tetra pack beverage style)
1/2 cup water
2 tbsp tomato puree
1/2 cup chopped colored bell peppers (red, green, orange)
salt to taste
1/2 tsp turmeric powder
1/2 tsp cayenne pepper powder/chili powder
1/2 tsp coriander powder
1/4 tsp cumin powder
1/2 tsp garam masala
1 tsp dried fenugreek leaves (kasuri methi or kasoori methi)
2-3 tbsp chopped cilantro (to garnish)

Instructions

Rinse and clean the mushrooms well. Pat dry gently with kitchen towel and slice them with a sharp knife.
Heat oil in a nonstick pan at high flame and sauté mushrooms until they release their juice and dry up while changing their color to brown. They will also reduce in size. Take it out in a separate bowl. (This step may take about 12-15 minutes)
In the meanwhile, in a blender, blend together, onion, ginger, garlic, cashew nuts, 1/2 cup coconut milk and water. Keep it aside.
In the same pan while it is still hot (do not wipe or clean the pan), pour the blended onion paste so it starts to bubble immediately. Stir in tomato puree and cook covered at medium flame for 3-4 minutes or until it starts to thicken. Stir at intervals to make sure it does not stick to the bottom of the pan.
Toss in colored bell peppers or capsicum and mix everything. Cook for 2-3 minutes.
Now, add turmeric powder, chili powder, coriander powder, cumin powder, garam masala and Kasuri methi (dried fenugreek leaves) and salt. Mix it well.
Fold in cooked mushrooms and mix gently by scraping from the bottom. Pour in the remaining 1 cup coconut milk and stir. Let it cook covered for 3-4 minutes at low flame.
Remove the lid and mix again. Turn off the flame and garnish with chopped cilantro. Serve hot.

Video

Notes

Cremini mushrooms also can be substituted here if needed.
This tastes best when served immediately. However, refrigerate the leftovers in an air tight container for about 2 weeks. Warm it well in the microwave before serving it.
Make sure to sauté the mushroom very well in step 2. Do not rush through the process.
It pairs well with naan, paratha, chapati/roti and or rice.

Nutrition