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mushroom curry recipe | mushroom masala curry | Indian mushroom masala |

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Tarla Dalal • 04 May, 2021

Mushroom curry recipe | mushroom masala curry | Indian mushroom masala |

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फ्रेश मशरूम करी रेसिपी | मशरूम मसाला करी | भारतीय स्टाइल मशरूम करी | बिना प्याज टमाटर के मशरूम की सब्जी | - हिन्दी में पढ़ें (Mushroom Curry, Indian Mushroom Masala Curry in Hindi)

મશરૂમ કરી રેસીપી | મશરૂમ મસાલા કરી | ઇન્ડિયન મશરૂમ મસાલા | ટામેટા વગરની ક્રીમી મશરૂમ કરી | - ગુજરાતી માં વાંચો (Mushroom Curry, Indian Mushroom Masala Curry in Gujarati)

Table of Content

About Mushroom Curry, Indian Mushroom Masala Curry

Ingredients

Methods

Like mushroom curry

How to blanch mushrooms ?

What is mushroom curry made off?

Paste of mushroom curry

Making mushroom curry

Tips for mushroom curry

Nutrient values

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

Ingredients

For Mushroom Curry

2 cups blanched and sliced mushrooms (khumbh)

2 tsp coconut oil

2 cardamom (elaichi)

2 bay leaf (tejpatta)

3 clove (laung / lavang)

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

6 garlic (lehsun) cloves

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

Like mushroom curry

1. Like mushroom curry recipe | mushroom masala curry | Indian mushroom masala | creamy mushroom curry without tomatoes | then see our collection of Indian mushroom recipes and some recipes we love.
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How to blanch mushrooms ?

1. 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.
2. Wash the mushrooms. The best is to wash each mushroom under running water to remove dirt stuck to it.
3. Slice the mushrooms.
4. To blanch the mushrooms (whole or quartered) boil a vessel full of water with little salt.
5. Add sliced mushrooms to the pot containing boiling water and allow them to cook for 30 to 40 seconds.
6. Drain.
7. Place mushrooms in a bowl of water immediately. This will prevent "carry over" cooking.
8. Drain.
9. Place in a bowl and use blanched mushrooms in recipes of your choice.

What is mushroom curry made off?

1. 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.

Paste of mushroom curry

1. In a deep vessel boil one cup of water.
2. Add 1 cup roughly chopped onions.
3. Cook on a medium flame till the onions turn soft.
4. Keep aside to cool slightly.
5. Add 6 garlic (lehsun) cloves.
6. Add 12 mm (1/2") piece ginger (adrak).
7. Add 2 tbsp broken cashewnuts (kaju).
8. Transer to a mixer.
9. Blend in a mixer to a smooth paste.
10. Keep aside.

Making mushroom curry

1. To make mushroom curry recipe | mushroom masala curry | Indian mushroom masala | creamy mushroom curry without tomatoes | heat 2 tablespoons oil in a kadhai.
2. Add 2 cardamoms.
3. Add 2 bayleaves (tejpatta).
4. Add 3 cloves (laung / lavang).
5. Sauté on a medium flame for a few seconds.
6. Add the onion paste.
7. Sauté on a medium flame for 2 to 3 minutes.
8. Add 1/2 tsp garam masala.
9. Add 1/2 tsp chilli powder.
10. Add 1 tsp finely chopped ginger (adrak).
11. Add 1 tsp finely chopped green chillies.
12. Mix well.
13. Cook on a medium flame for 1 minute.
14. Lower the flame, add 3/4 cup beaten fresh curds (dahi).
15. Mix well.
16. Cook on a slow flame for 1 minute, while stirring continuously.
17. Add 2 cups blanched and thinly sliced mushrooms (khumbh).
18. Add 1/4 cup finely chopped coriander (dhania).
19. Add salt to taste.
20. Add 1/2 cup water.
21. Mix well.
22. Cook mushroom curry | mushroom masala curry | Indian mushroom masala | creamy mushroom curry without tomatoes | on a medium flame for another 1 to 2 minutes.
23. Serve mushroom curry | mushroom masala curry | Indian mushroom masala | creamy mushroom curry without tomatoes | hot.

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 a 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.

Nutrient values (Abbrv)per plate

Nutrient values (Abbrv) per serving

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

Your Rating*

☆ ☆ ☆ ☆ ☆

Sangeeta Prabhakar

June 26, 2021, 4:56 p.m.

This recipe has a very different taste. The curds provide tanginess while the spices provide a totally stunning taste overall. Must try. Highly recommended.

Leena_Dhoot

April 21, 2021, 11:25 p.m.

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!