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How to Cook Mushroom Curry

Mushroom curry or mushroom masala is a Punjabi recipe that entails the use of onions, spices, herbs, tomatoes, and of course mushrooms to create this delicious Indian curry dish. If you’ve ever been interested in learning how to cook mushroom curry, then keep reading.

This dish is delicious and has a gravy style consistency that makes it a great side dish that you can have with rice, or you can have mushroom masala as the main dish itself. In this article, we’ll be sharing a quick and easy step-by-step recipe that’ll help you learn how to cook mushroom curry.

Ingredients Needed

  1. Mushrooms
  2. Onions
  3. Tomatoes
  4. Ginger
  5. Garlic
  6. Cashew nuts or almond nuts
  7. Oil or butter
  8. Curry leaves
  9. Cinnamon
  10. Salt
  11. Dried Fenugreek leaves
  12. Coriander powder
  13. Red chili pepper
  14. Garam masala (Indian seasoning powder)
  15. Coriander leaves (optional)
  16. Cream (optional)

How to Cook Mushroom Curry (for 3 servings) – 30 to 50 minutes.

Step 1 – Chop one whole onion and two large tomatoes into cubes.

Step 2 – Chop half an inch of ginger and two garlic cloves.

Step 3 – Boil two cups of water.

Step 4 – Add diced onions and boil till onions are transparent (6-7 minutes). Once they are, drain the onions and wait a minute for them to cool.

Step 5 – Grab your blender and blend the onions, tomatoes, ginger, and 10 cashews. If you don’t have cashew nuts, you can use almond nuts.

Step 6 – Blend till you achieve a thick, fine consistency with no lumps.

Step 7 – Grab a pan and heat one and a half tablespoons of oil.

Step 8 – Saute (cook in a small amount of oil with relatively high heat) either one bay leaf or ten curry leaves depending on what you prefer. Saute along with two green cardamoms and one inch of cinnamon.

Step 9 – Now grab your blended onion-tomato mix and pour it over the sauteed veggies. Cover the pot and cook until the mixture is thick.

Step 10 – Stir regularly while the mixture thickens.

Step 11 – Add either half or three-quarters of a tablespoon of chili pepper, half to a full tablespoon of coriander powder, and a half to a full tablespoon of garam masala. Remember the coriander powder is optional, and you should add the spices based on how spicy you prefer your meals.

Step 12 – Continue to saute on low heat for a few minutes. After a few minutes, the smell should become very pleasant.

Step 13 – While that is happening, grab your clean mushrooms and slice them.

Step 14 – Once the pleasant smell from step 12 arrives, add in salt and your sliced mushrooms.

Step 15 – Saute for three minutes to allow the spices to permeate the mushrooms and vice versa.

Step 16 – Add water until the paste becomes a thick gravy consistency.

Step 17 – Then cook until the mushrooms are soft and tender

Step 18 – You can choose to add more water if you prefer a more liquid-based consistency.

Step 19 – Cook for a few more minutes, and then sprinkle in the dried fenugreek leaves.

Step 20 – You’re done!

You can also choose to add some cream if you’re so inclined. If not, enjoy your mushroom curry with a steaming bowl of rice. Try out this recipe and let us know how it turned out!