Curry is perfect for serving with roti, rice, or naan. Mushroom curry is one of the best dishes, which is perfect to serve for regular meals. You can serve mushroom curry for dinner as well as for lunch.
Following this recipe, you will get smooth and creamy mushroom curry. You can prepare this mushroom curry for a regular meal or for a special occasion.
Tips To Make Mushroom Curry
- Boil the onions to remove the raw and bitter taste. As when you boil the onion, you can easily make a paste and cook faster.
- Instead of boiling onions, you can soak the onion in boiled water for about 20 minutes.
- Cashew nuts give a creamy texture to the mushroom curry. This mushroom curry recipe uses organic and fresh cashews.
- This recipe uses button mushroom to prepare the curry. Before you use mushroom in the recipe, ensure you drain using a colander.
- Rinse the mushrooms right before you add them to the masala. You don’t want mushrooms to soak in the water for too long.
- If you don’t want to blend the onion, tomatoes, ginger, and garlic, you can cut them finely and fry them until the smell goes. However, you have to blend soaked cashew nuts to get the paste.
- 200 grams of mushroom
- One large onion
- Two tomatoes
- Ginger and garlic
- Garam masala
- Red chili powder
- Coriander powder
- Kasuri methi
- Bay leaves
- Green cardamoms
- Coriander leaves
Take one large onion and cut it roughly into a cube shape. You don’t have to be accurate while cutting onion because later, you have to convert it into a paste.
Boil the water in pot, then add the onion cubes to it. Let the onion boil for 5 minutes in medium flame.
Soak the cashews in the water for 20 minutes. You will need ten to twelve cashews to prepare the mushroom curry.
Wash two tomatoes, then roughly chop the tomatoes into cubes. Put the chopped tomatoes on the plate.
Take a piece of ginger and two cloves of garlic. Also, chop them into pieces.
Next step is to blend onions, tomatoes, ginger, garlic, and cashews. Blend them until you get a soft and smooth paste.
Transfer the paste into a bowl and get ready to make masala.
Let the oil heat on the pan for about a minute. Heat the oil in the medium-low fame.
After a minute, add bay leaf, cardamoms, and cinnamon. Stir the spices in an interval for a minute.
When the spices release aroma, add the paste you have made out of onions and tomatoes. Let the masala cook until you get a thick paste. Don’t increase the flame while you cook it. Cover the pan to fry it. Keep stirring in a certain interval.
After you get the thick paste, add chili powder as per your taste, one teaspoon coriander powder, and one teaspoon garam masala. Fry the masala for few minutes.
Stir the masala in low flame until the mixture releases color. Cover the pan and allow the mixture to cook.
Meanwhile, you can rinse and slice the mushrooms. When you slice the mushroom, don’t cut the mushroom into small pieces. Cut the mushroom in two or three equal halves depending upon the size of mushroom.
When the mixture releases aroma, you can add sliced mushroom. Give it a good mix. Ensure that every piece of mushroom is covered with masala.
Add salt to the mushroom. You may add one teaspoon of salt to the mushroom. However, you may increase or decrease the amount of salt depending upon your taste. You don’t have to stress about salt in the mushroom as you can add it at the end if necessary.
Stir the mushrooms and let them cook for three minutes. Cover the pan with a lid and allow the mushroom to cook on medium flame. Keep stirring the mushroom in an interval.
After three minutes, you see mushrooms releasing flavor. If the mushrooms have not release flavor, let them cook for another minute.
Next, you need to add half a cup of water to the mushrooms. Give it a good mix. Let the water, mushroom, and masala combine to make a thick gravy.
Let the mushrooms cook until they turn tender. If the gravy is thin, allow it to cook for few minutes. And if the gravy is thick, you may add water and allow it to cook for a minute.
Garnish it with kasuri methi, cover the pan and allow it to cook for few seconds.
Turn off the stove then add three tablespoons of cream right before serving.
You can enjoy a mushroom curry with roti or rice.