mushroom curry

This Mushroom Masala recipe is an easy, delicious Punjabi style mushroom curry made with white button mushrooms in a spiced onion-tomato gravy.

Mushroom Masala | Mushroom Curry

onions

ginger (or 1 inch ginger)

garlic (or 4 to 5 medium-sized garlic)

tomatoes tomatoes

white button mushrooms

Curd ((yogurt) - whisked till smooth)

oil (- any neutral oil)

cumin seeds

cinnamon

black cardamom (- optional)

green cardamoms

cloves

single strand of mace (- optional)

turmeric powder ((ground turmeric))

red chilli powder

coriander powder ((ground coriander))

water

salt (as required)

¼ teaspoon Garam Masala Powder

½ teaspoon dried fenugreek leaves

coriander leaves

Rinse or wipe dry the mushrooms. Slice off a part of the base stalk. Then slice or chop them. Set aside.

In a grinder or blender, take the chopped onions, ginger and garlic. Grind to a smooth paste without adding any water.

Remove this paste with a spoon or spatula in a bowl and set aside.

In the same jar, add the chopped tomatoes and make a smooth puree. No need to blanch tomatoes before pureeing. Set the tomato puree aside.

In a small bowl, whisk curd (yogurt) until smooth and set aside.

Preparation

Heat oil in a pan and add the following whole spices - cumin seeds, tejpatta, cinnamon, black cardamom, green cardamoms, cloves and a single strand of mace.

Fry the spices for a few seconds until they become aromatic and splutter.

Lower the heat and add the ground onion-ginger-garlic paste.

Mix the paste with the oil. If the paste splutters then cover the pan with a lid allowing for some space for the steam to pass.

On a low to medium heat stirring often continue to sauté until the onion paste starts thickening.

Stir and sauté until the paste becomes golden. This sautéing of onion paste takes some time. So to quicken the process add a pinch of salt.

Now add the tomato puree. Stir. Then add the spice powders - turmeric powder, red chilli powder and coriander powder.

Mix well and sauté until you see oil releasing from the sides of the masala.

Sautéing onion and tomato paste

Add the sliced or chopped white button mushrooms.

Add the beaten curd (yogurt). As soon as you add yogurt, mix thoroughly and quickly.

Simmer on a low to medium flame for 2 to 3 minutes.

Then add water.

Season with salt. Mix very well.

Cover the pan with a lid. On a low to medium heat simmer the mushroom masala for 18 to 20 minutes or until the mushrooms are tender.

Lastly add dried fenugreek leaves (crushed), garam masala powder and chopped coriander leaves. Mix again. At this step you can add 1 to 2 tablespoons of heavy cream for a rich tasting curry.

Serve mushroom masala hot or warm.

Making mushroom masala

Use the sauté function of your IP at normal mode. Add the oil in the steel insert and let it get hot.

Add the whole spices and let them splutter.Add onion paste and sauté stirring non-stop until the onion paste turns golden.

Add the tomato puree, ground spices and combine well. Sauté until the masala paste becomes glossy, thickens and you see oil releasing from the sides.

Add in the chopped mushrooms and sauté for 2 to 3 minutes. Press the cancel button.

Add the curd (yogurt). Mix thoroughly and quickly.

Add ⅓ cup water and salt. Mix and deglaze.

Pressure cook on high for 3 minutes.

Then do a quick pressure release after 3 minutes.

Sprinkle dried fenugreek leaves, garam masala powder and coriander leaves. Mix and serve hot.

Instant Pot Method

While serving you can garnish mushroom curry with some coriander leaves.

Serve Mushroom masala with steamed rice, jeera rice or pulao. This mushroom curry also goes very well as a side gravy dish with biryani. You can also have mushroom masala with roti, paratha, naan, bread or dinner rolls.

Serving suggestions

The leftovers can be refrigerated for 1 to 2 days. Warm the mushroom masala gravy in a pan before serving. If the gravy has thickened too much, then add a few tablespoons of water to thin the consistency.

Storage

https://embed.mediavine.com/videos/tykkcosdpgs0xwvnhjrk

This Mushroom Masala recipe is an easy, delicious Punjabi style one-pot mushroom curry made with white button mushrooms in a spiced onion-tomato gravy. Though I have made the mushroom curry in a pan, I also cover Instant Pot instructions after my step-by-step guide below and in the recipe card.

Mushroom Masala

This easy Mushroom Masala recipe is flavourful and warming.

onion

tbsp cashew nuts

100 g chopped tomatoes

garlic (peeled)

ginger (peeled)

olive oil

green cardamom pods

black cardamom pod

bay leaves

0.5 tsp mild chilli powder

tsp garam masala

250 g mushroom (slices)

Salt

Add the onion, cashew nuts, tomatoes, garlic clove, and ginger into a blender and blend into a smooth paste and set aside

Heat oil in a pan and fry the cloves, cardamoms, cinnamon and bay leaves for a min till fragrant.

Add onion-tomato paste, reduce to a simmer, cover and cook for 15 mins (stirring occasionally) until it is thickened.

Add the remaining spices and cook for another 5 mins till darker and the oil starts floating.

Add the mushrooms and water, bring to a simmer and simmer for a couple of mins until the mushrooms are cooked. Then just think up what to serve with your awesome mushroom curry recipe.

Season with salt and serve with rice.

Make Your Mushroom Curry (Mushroom Masala)

https://www.youtube.com/watch?v=LMfPliP7zPc

Easy Chickpea and Vegetable Curry with Quinoa - made with coconut milk, spinach, basil, and mushrooms.&nbsp; Meatless, vegetarian, gluten free recipe.

Easy chickpea and vegetable curry with quinoa

13.5 oz coconut milk (from the can (400 mL))

chick peas (,

red curry paste

tomato paste

brown sugar

lemon (, squeezed)

chili powder

basil

spinach (, cleaned)

green onions (, chopped)

mushrooms (, sliced)

salt

quinoa (, uncooked)

Heat coconut milk in a large pan until it boils and reduce heat to simmer. Add next 7 ingredients to the coconut milk: chickpeas, red curry paste, tomato paste, brown sugar, lemon juice, chili powder, basil. Mix everything together until even consistency.

Add spinach, chopped green onions and sliced mushrooms to the coconut milk mixture, bring to boil, reduce to simmer. Simmer for about 15-20 minutes, until mushrooms are cooked, stirring occasionally. Add salt and pepper to taste.

How to make chickpea vegetable coconut curry

In a separate pan, combine 2 cups of water and 1 cup of quinoa. Bring to boil, reduce heat to simmer and cook until all liquid is absorbed and quinoa is cooked and fluffy.

To serve, place a scoop of quinoa into the middle of each plate. Top with chickpea curry.

How to cook quinoa

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 mushroom gravy over rice or with any Indian flatbreads, sure it will be loved by everyone.

Mushroom masala curry | Mushroom gravy

mushrooms (sliced)

onions (cubed (1 large))

tomatoes (cubed (2 large))

½ inch ginger (chopped)

garlic (chopped)

cashewnuts (or almonds)

oil (or butter)

garam masala

Kashmiri red chili powder

coriander powder ((optional))

salt (or as needed)

¼ teaspoon kasuri methi ((optional)(dried fenugreek leaves))

bay leaf (or 10 curry leaves)

green cardamoms ((elaichi))

coriander leaves ((cilantro) chopped finely)

tbsp cream ((optional))

Bring 2 cups of water to a boil and add cubed onions. Boil them until transparent for about 5 to 6 mins. Drain them and cool down.

Add onions, tomatoes, ginger, garlic and 12 cashews to a blender jar.

Make a fine paste and set aside. Ensure the paste is smooth and not coarse.

Heat 2 tablespoons oil in a pan. optional - When the oil becomes hot, add bay leaf, cardamoms &amp; cinnamon.

Pour the onion tomato puree and cook covered until the mixture thickens. Keep stirring often while frying.

Then add red chili powder, coriander powder and garam masala.

Saute on a low heat until the mixture turns fragrant and leaves the sides of the pan.

While the mixture cooks, rinse and slice the mushrooms.

When the onion tomato masala becomes aromatic. add sliced mushrooms and salt.

Saute for 2 to 3 mins until the flavor of mushrooms come out.

Next pour ½ to ¾ cup water or as needed to make a thick gravy.

Cook until the mushrooms turn tender and not soggy. If the gravy is too thick add little hot water.

Sprinkle kasuri methi. Cover and Turn off the stove. You can also add few tbsps of cream and coriander leaves. 

Mix and serve mushroom masala hot with basmati rice or roti.

How to make mushroom masala

Bring 2 cups water to a rolling boil and add diced onions. Boil them for 4 to 5 mins so the raw bitter taste goes away from the onions. Drain them.

Add them to a grinder/ blender along with tomatoes, cashews, ginger and garlic. Grind them to a very smooth puree,

Press saute button on your Instant pot and pour 2 tablespoons oil.

Pour the onion tomato puree and saute until thick. Keep stirring in between. Meanwhile slice the mushrooms.

When the mixture turns thick, add all the spice powders – red chilli powder, garam masala, coriander powder &amp; salt.

Soon the mixture becomes thick and aromatic. Press cancel.

Pour 1cup water and deglaze the pot well by scrubbing the bottom with the spatula.

Add mushrooms and stir. Secure the Instant pot with the lid and position the steam release valve to sealing.

Press pressure cook button with the timer set to 3 mins.

Once the Instant pot is done, let the pressure release naturally for 5 mins. Then release the rest manually.

Add kasuri methi and mix well. Taste test and add more salt if needed. If want you can also add some cream. Garnish with coriander leaves.

Instant pot mushroom curry

Mushroom Curry is an incredible Indian curry made with mushrooms, onions, garlic, and warm spices. Serve this creamy and delicious vegan curry dish over a bed of rice. Grab a fork and dive in! 

Mushroom Curry

½ Cups Almond Milk

Ounces Mushrooms

Cloves Garlic

Tablespoons Curry Powder

Tablespoons Olive Oil

Tablespoon all-purpose flour

Teaspoons cumin

Teaspoon Turmeric

Teaspoon Black Pepper

Teaspoon Paprika

Salt (to taste)

Prep Veggies

Begin by dicing the onion, slicing the mushrooms, and mincing the garlic.

Heat Oil

Heat olive oil in a pan over medium heat.

Sauté Veggies

Sauté onions, mushrooms, and garlic until the onions are translucent and mushrooms are tender (3–5 minutes).

Add Spices

Add spices to the vegetables and continue to cook and stir for about a minute.

Add Milk

Slowly add the milk while stirring. Let the mixture simmer until it starts to thicken, about 10 minutes. Salt to taste.

Serve

This Vegan Thai Red Curry with Mushrooms is quick and easy but super flavorful. Ready in just 20 minutes, this healthy mushroom curry is perfect for a midweek meal and also freezer-friendly!

Vegan Thai Red Curry with Mushrooms

coconut milk

vegan Thai red curry paste

mushrooms

Thai basil leaves

kaffir lime leaves

Set a saucepan over medium-low heat. Once the pan is hot, add about 2 tablespoons of the coconut milk and all of the Thai red curry paste. Stir until the paste is fragrant.

Pour the rest of the coconut milk and all of the water into the saucepan and bring to a boil. 

Add the champignon mushrooms and stir for a few minutes.

Toss in the Thai basil leaves and then the kaffir lime leaves.

Cook for another minute or so. Then, turn off the heat and serve warm.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1592578589/kmthvdezpshok8mjgomw.mp4

South Indian Mushroom Curry is a medley of different spices cooked with onions, ginger, garlic and tomatoes. The addition of cummin powder and garam masala gives the extra kick in every bite. The usage of curry leaves in the gravy makes them more South Indian in texture, taste and flavour. When the mushrrom looses the moisture, they tend to shrink in size, hence the addition of salt should be very calculated and its better to add them at the end.

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