This mushroom masala curry is simply the best because it’s delicious, rich, hearty and flavorful. It’s a perfect recipe for a simple dinner. Serve this over rice or with any Indian flatbreads, sure it will be loved by everyone.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Total time: 40 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: Indian

Ingredients

  • 300 grams (11 oz) mushrooms (stems trimmed & quartered or sliced (read notes))
  • 1 cup (120 grams) onion (very fine chopped)
  • 1 teaspoon ginger ((grated or use 1½ tsps. ginger garlic paste))
  • 1 teaspoon garlic (grated/ pressed)
  • 1¼ cup (280 grams) fresh tomatoes pureed ((or ⅓ cup canned tomato puree or 2½ tbsps. tomato paste mixed with ¼ cup water))
  • 20 cashew nuts ((or use 1 cup canned coconut milk or 1½ tbsps nut-butter or ⅓ cup heavy cream))
  • 3 tablespoons oil (or ghee (divided 2½ tbsp. + ½ tbsp.))
  • ⅛ teaspoon turmeric powder
  • 1 teaspoon Kashmiri red chili powder ((reduce for low heat))
  • 1¼ teaspoon garam masala (or meat masala (more if needed))
  • ¾ teaspoon cumin powder
  • 1½ teaspoons coriander powder
  • ½ to ¾ teaspoon sea salt ((adjust to taste))
  • ½ to ¾ cup hot water ((or omit to use coconut milk))
  • 1 teaspoon kasuri methi ((optional, dried fenugreek leaves))
  • 2 tablespoons coriander leaves (to garnish)
  • whole spices ((optional 1 bay leaf, ½ teaspoon cumin seeds, 2 green cardamoms, 2 inch cinnamon piece))

Method

How to make Mushroom Masala Curry

  1. Omit this step for a nut-free version. Soak cashews in ¼ cup hot water & grind to a smooth cream/ puree. (Alternately you may blend the cashews and tomatoes together if you want.)
  2. Heat oil or ghee in a pan and add the whole spices, followed by onions.
  3. Saute until golden, for about 9 to 10 mins. Stir in the ginger and garlic. Saute for a minute and pour 2 tablespoons water to deglaze the pan.
  4. Stir in red chili powder, coriander powder, cumin powder, turmeric, salt and garam masala.
  5. Add tomato puree and cook down till it becomes thick and smells aromatic.
  6. Pour cashew puree and hot water (or coconut milk). Mix well and bring to a rolling boil on a high heat. Reduce heat and cook covered until the onions are soft and the gravy turns thick.
  7. Add ½ tablespoon ghee to another pan and add the sliced or quartered mushrooms. Stir fry until aromatic for 4 to 5 mins and transfer them to the thick curry.
  8. Cook covered until the mushrooms are completely tender to your liking. If the masala is too thick add a splash of water.
  9. Add kasuri methi and more salt or garam masala as needed. If your curry is too tart, add little sugar or maple syrup. (If you use heavy cream stir in here)
  10. Sprinkle lemon juice at the time of serving and garnish with coriander leaves. Serve mushroom curry over rice or with flatbreads – roti, chapati, plain paratha or naan.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.