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mushroom curry recipe | mushroom masala curry | Indian mushroom masala |
Tarla Dalal
05 February, 2025
Table of Content
mushroom curry recipe | mushroom masala curry | Indian mushroom masala | creamy mushroom curry without tomatoes | with 41 amazing images.
mushroom curry recipe | mushroom masala curry | Indian mushroom masala | creamy mushroom curry without tomatoes is an easy but elegant sabzi to serve for parties. Learn how to make mushroom masala curry.
To make mushroom curry, first make the paste. Combine the onions and 1 cup of water in a deep vessel and cook on a medium flame till the onions turn soft. Keep aside to cool slightly. Add the garlic, ginger and cashewnuts and blend in a mixer to a smooth paste. Keep aside. Then heat the oil in a kadhai, add the cardamom, bayleaves and cloves and sauté on a medium flame for a few seconds. Add the paste and sauté on a medium flame for 2 to 3 minutes. Add the garam masala, chilli powder, ginger and green chillies, mix well and cook on a medium flame for 1 minute. Lower the flame, add the curds and mix well. Cook on a slow flame for 1 minute, while stirring continuously. Add the mushrooms, coriander, 1/2 cup water, salt, mix well and cook on a medium flame for another 1 to 2 minutes. Serve the mushroom curry hot.
Creamy mushroom curry without tomatoes is a very Indian way of cooking mushrooms. Fresh coriander and boiled onion paste make this gravy very flavoursome, totally overriding the blandness of mushrooms. Dashingly flavoured with cashewnuts, it creates a pleasurable creamy texture and flavour, which you are sure to enjoy thoroughly.
The use of whole spices like cardamom, bay leaves and cloves along with some spice powders, raises the palatability of this Indian mushroom masala. Further the addition of curd forms the base of its gravy.
Plain paratha or tawa butter naan are perfect accompaniments to this mushroom masala curry. They are together sure to kindle your appetite.
Tips for mushroom curry. 1. Remember to clean the mushrooms before use. Never soak mushrooms in water. Use a damp paper towel to wipe each mushroom, one at a time, to remove any dirt. You can lightly rinse the mushrooms with cool water and pat them dry with paper towels. 2. Alternatively, you can also lightly dust them in plain flour and rinse them with water. 3. Ensure to use fresh curd, to get an enlivening taste. 4. After adding curd, cooking on a slow flame is necessary, so the curd doesn’t split. 5. For best authentic flavour, try making homemade garam masala.
Enjoy mushroom curry recipe | mushroom masala curry | Indian mushroom masala | creamy mushroom curry without tomatoes | with step by step photos.
Mushroom Curry, Indian Mushroom Masala Curry recipe - How to make Mushroom Curry, Indian Mushroom Masala Curry
Tags
Preparation Time
10 Mins
Cooking Time
10 Mins
Total Time
20 Mins
Makes
4 servings
Ingredients
For Mushroom Curry
2 cups blanched and sliced mushrooms (khumbh)
2 tsp coconut oil
1/2 tsp garam masala
1/2 tsp chilli powder
1 tsp finely chopped ginger (adrak)
1 tsp finely chopped green chillies
3/4 cup beaten fresh curd (dahi)
1/4 cup finely chopped coriander (dhania)
salt to taste
For The Paste
1 cup roughly chopped onion
12 mm piece ginger (adrak)
2 tbsp broken cashew nut (kaju)
Method
For the paste
Combine the onions and 1 cup of water in a deep vessel and cook on a medium flame till the onions turn soft. Keep aside to cool slightly.
Add the garlic, ginger and cashewnuts and blend in a mixer to a smooth paste. Keep aside.
How to proceed
To make mushroom curry, heat the oil in a kadhai, add the cardamom, bayleaves and cloves and sauté on a medium flame for a few seconds.
Add the paste and sauté on a medium flame for 2 to 3 minutes.
Add the garam masala, chilli powder, ginger and green chillies, mix well and cook on a medium flame for 1 minute.
Lower the flame, add the curds and mix well. Cook on a slow flame for 1 minute, while stirring continuously.
Add the mushrooms, coriander, 1/2 cup water, salt, mix well and cook on a medium flame for another 1 to 2 minutes.
Serve the mushroom curry hot.
Mushroom Curry, Indian Mushroom Masala Curry recipe with step by step photos
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We show you step by step on HOW TO BLANCH MUSHROOMS ? This is what Indian store bought mushrooms look like. They have lots of dirt on them.
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Wash the mushrooms. The best is to wash each mushroom under running water to remove dirt stuck to it.
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Slice the mushrooms.
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To blanch the mushrooms (whole or quartered) boil a vessel full of water with little salt.
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Add sliced mushrooms to the pot containing boiling water and allow them to cook for 30 to 40 seconds.
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Drain.
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Place mushrooms in a bowl of water immediately. This will prevent "carry over" cooking.
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Drain.
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Place in a bowl and use blanched mushrooms in recipes of your choice.
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We show you step by step on HOW TO BLANCH MUSHROOMS ? This is what Indian store bought mushrooms look like. They have lots of dirt on them.
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- What is mushroom curry made off? mushroom masala is made from an onion paste, 2 cups blanched and thinly sliced mushrooms (khumbh), 3/4 cup beaten fresh curds (dahi), 1/4 cup finely chopped coriander (dhania), oil and Indian spices.
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In a deep vessel boil one cup of water.
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Add 1 cup roughly chopped onions.
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Cook on a medium flame till the onions turn soft.
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Keep aside to cool slightly.
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Add 6 garlic (lehsun) cloves.
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Add 12 mm (1/2") piece ginger (adrak).
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Add 2 tbsp broken cashewnuts (kaju).
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Transer to a mixer.
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Blend in a mixer to a smooth paste.
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- Keep aside.
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In a deep vessel boil one cup of water.
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To make mushroom curry recipe | mushroom masala curry | Indian mushroom masala | creamy mushroom curry without tomatoes | heat 2 tablespoons oil in a kadhai.
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Add 2 cardamoms.
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Add 2 bayleaves (tejpatta).
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Add 3 cloves (laung / lavang).
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Sauté on a medium flame for a few seconds.
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Add the onion paste.
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Sauté on a medium flame for 2 to 3 minutes.
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Add 1/2 tsp garam masala.
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Add 1/2 tsp chilli powder.
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Add 1 tsp finely chopped ginger (adrak).
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Add 1 tsp finely chopped green chillies.
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Mix well.
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Cook on a medium flame for 1 minute.
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Lower the flame, add 3/4 cup beaten fresh curds (dahi).
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Mix well.
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Cook on a slow flame for 1 minute, while stirring continuously.
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Add 2 cups blanched and thinly sliced mushrooms (khumbh).
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Add 1/4 cup finely chopped coriander (dhania).
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Add salt to taste.
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Add 1/2 cup water.
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Mix well.
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Cook mushroom curry | mushroom masala curry | Indian mushroom masala | creamy mushroom curry without tomatoes | on a medium flame for another 1 to 2 minutes.
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Serve mushroom curry | mushroom masala curry | Indian mushroom masala | creamy mushroom curry without tomatoes | hot.
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To make mushroom curry recipe | mushroom masala curry | Indian mushroom masala | creamy mushroom curry without tomatoes | heat 2 tablespoons oil in a kadhai.
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Remember to clean the mushrooms before use. Never soak mushrooms in water. Use a damp paper towel to wipe each mushroom, one at a time, to remove any dirt. You can lightly rinse the mushrooms with cool water and pat them dry with paper towels.
![]()
-
Alternatively, you can also lightly dust them in plain flour and rinse them with water.
![]()
-
Ensure to use fresh curd, to get a enlivening taste.
![]()
-
After adding curd, cooking on a slow flame is necessary, so the curd doesn’t split.
![]()
-
For best authentic flavour, try making homemade garam masala.
![]()
-
Remember to clean the mushrooms before use. Never soak mushrooms in water. Use a damp paper towel to wipe each mushroom, one at a time, to remove any dirt. You can lightly rinse the mushrooms with cool water and pat them dry with paper towels.
Nutrient values (Abbrv)per plate
| Energy | 112 cal |
| Protein | 3.8 g |
| Carbohydrates | 8.7 g |
| Fiber | 0.9 g |
| Fat | 7 g |
| Cholesterol | 6 mg |
| Sodium | 11.4 mg |
Click here to view Calories for Mushroom Curry, Indian Mushroom Masala Curry
The Nutrient info is complete
Lokanath Patel
March 13, 2025, midnight
Tarla Dalal
March 13, 2025, midnight
Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
Leena_Dhoot
March 13, 2025, midnight
this ones a delicacy! the curry is full of flavours and the mushrooms are soft and yummy! I added some green peas to give more weight to the dish and it worked well!
Astrokrishna
March 13, 2025, midnight
Good taste, enjoyed... Added green peas as suggested by one of the reviewers. Good suggestion.
Sangeeta Prabhakar
March 13, 2025, midnight
This recipe has a very different taste. The curds provide tanginess while the spices provide a totally stunning taste overall. Must try. Highly recommended.
Anya2012
March 13, 2025, midnight
Akshara bawa
March 13, 2025, midnight
very tasty
swati nachane
March 13, 2025, midnight
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