Mushroom Curry

This is one of my favorite recipe with mushrooms. It’s actually the recipe of a mutton/lamb curry that I saw on TV. Since I don’t make lamb, I substituted it with mushrooms and the taste was amazing. I actually substitute most of the meat dishes I see with mushrooms and mushrooms being a meaty vegetable, the taste always is pretty good.


Button Mushrooms – 250 gms

Onions – 2 big ones

Tomato – 1 big one

Green chillies – 2

Ginger garlic paste – 1 tbsp

Turmeric powder – 1/4 tsp

Coriander powder – 2 tbsp

Chilli powder – 2 tbsp

Pepper powder – 1/2 tsp

Tamarind extract – 1 tbsp

Curry leaves and coriander leaves – 2 tbsp

Salt to taste

Water – as required

To Temper:

Oil – 2 tbsp

Mustard – 1 tsp

Fennel – 1 tsp

Cloves – 2

Cardamom – 1

Cinnamon – 1/2 inch piece

Bay leaf – 1


  1. Chop mushrooms in to bite size pieces. Finely chop the onions and tomatoes. Slit the green chillies.
  2. Take the mushrooms in a pressure cooker. Add chopped tomatoes, 1 slit green chilli, half of the onions. Also add the ginger garlic paste, turmeric powder, coriander powder, red chilli powder and salt. Mushroom masala
  3. Add just enough water, mix everything and pressure cook for 3 whistles or 10 mins on a low flame.Mushroom masala 3
  4. Heat oil in a pan. Add all the items under to temper table (mustard, fennel, cloves, cardamom, cinnamon and bay leaf). Then add the other slit green chilli and rest of the chopped onions. Saute until the onions are soft and pink.Mushroom masala - onions sauteed
  5. Now add the mushroom curry from cooker and stir. Let it simmer for about 5 mins. Mushroom masala 5
  6. Then add the tamarind extract, pepper powder and the chopped curry leaves and the coriander leaves. Let it boil until all the liquid evaporates and the curry is nice and thick.Mushroom masala 6
  7. Adjust seasoning and serve with white rice.Mushroom masala 7




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