Simple Mushroom Curry Recipe

Introduction

This simple mushroom curry is a flavorful vegetarian dish that’s easy to make and perfect for a weeknight dinner. With a blend of warming spices and creamy yogurt, it’s comforting and satisfying served with rice or naan.

Ingredients

• 50g unsalted butter
• 500g chestnut mushrooms, quartered
• 4-6 tbsp sunflower oil
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 1 large onion, finely chopped
• 4 garlic cloves, finely chopped
• 1 tsp ground ginger
• ¼ tsp ground turmeric
• ½ tsp Kashmiri chilli powder
• ½ tsp garam masala
• 400g can chopped tomatoes
• 1 tsp caster sugar
• 2 tbsp thick, full-fat Greek yogurt
• 2 tbsp chopped coriander
• Cooked rice or naan, to serve

Instructions

1. Step 1: Melt the butter in a large wok, karahi, or non-stick frying pan over medium-high heat. Add the quartered mushrooms and cook for about 10 minutes, until the moisture has evaporated and they begin to brown. Remove the mushrooms from the pan and set aside in a bowl.
2. Step 2: In the same pan, heat the sunflower oil over medium-high heat. Add the cumin and fennel seeds, stirring continuously for about 30 seconds until fragrant and nutty.
3. Step 3: Add the finely chopped onion and cook for 12 to 15 minutes until golden brown.
4. Step 4: Reduce the heat to medium, add the chopped garlic, and fry for 1 minute more.
5. Step 5: Stir in the ground ginger, turmeric, Kashmiri chilli powder, and garam masala. Then add the chopped tomatoes and caster sugar, cooking uncovered for 5 to 7 minutes until the masala thickens and a layer of oil appears around the edges.
6. Step 6: Spoon the yogurt into a small bowl and mix in a small ladleful of the hot masala to temper it. Stir the yogurt mixture back into the pan.
7. Step 7: Pour in 100ml of hot water and simmer for 3 to 4 minutes until the curry reaches the consistency of double cream. Season to taste.
8. Step 8: Return the browned mushrooms to the pan, stirring gently to warm through.
9. Step 9: Scatter chopped coriander on top and serve warm with boiled rice or naan bread.

Tips & Variations

• Use cremini or button mushrooms if chestnut mushrooms are unavailable; the flavor will still be lovely.
• For a vegan version, swap the butter for vegetable oil and use coconut yogurt instead of Greek yogurt.
• Add a handful of chopped spinach or peas towards the end of cooking for extra color and nutrition.

Storage

Store the mushroom curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if the curry thickens too much when cooled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried mushroom instead of fresh mushrooms?

Fresh mushrooms are best for this recipe due to their texture and moisture content. If using dried mushrooms, rehydrate them first and add them near the end of cooking to avoid them becoming too soft.

Is this curry spicy?

This curry has a mild to moderate heat level thanks to the Kashmiri chilli powder, which is more flavorful than fiery. Adjust the amount to suit your spice preference.

Simple Mushroom Curry Recipe

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★★★★★

4.5 from 131 reviews

• Author: Jack
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This simple mushroom curry is a flavorful, comforting vegetarian dish featuring sautéed chestnut mushrooms in a rich, spiced tomato and yogurt sauce. It combines aromatic Indian spices with a creamy texture, perfect for serving alongside rice or naan for a hearty meal.

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Ingredients

Scale 1x2x3x

Mushroom Curry

• 50g unsalted butter
• 500g chestnut mushrooms, quartered
• 4–6 tbsp sunflower oil
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 1 large onion, finely chopped
• 4 garlic cloves, finely chopped
• 1 tsp ground ginger
• ¼ tsp ground turmeric
• ½ tsp Kashmiri chilli powder
• ½ tsp garam masala
• 400g can chopped tomatoes
• 1 tsp caster sugar
• 2 tbsp thick, full-fat Greek yogurt
• 2 tbsp chopped coriander

To Serve

• Cooked rice or naan bread

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Instructions

1. Cook the mushrooms: Melt the butter in a large wok, karahi, or non-stick frying pan over medium-high heat. Add the quartered mushrooms and cook for about 10 minutes, stirring occasionally, until any moisture has evaporated and the mushrooms start to brown. Transfer the cooked mushrooms to a bowl and set aside.
2. Fry the spices and onion: In the same pan, heat the sunflower oil over medium-high heat. Add the cumin and fennel seeds and fry for about 30 seconds while stirring continuously, until they release a nutty aroma. Add the finely chopped onion and cook for 12-15 minutes, stirring frequently, until the onion turns golden brown.
3. Add garlic and spices: Reduce the heat to medium, then add the chopped garlic and fry for 1 minute. Stir in the ground ginger, turmeric, Kashmiri chilli powder, and garam masala to the pan, mixing well to coat the onions and spices.
4. Make the masala sauce: Add the canned chopped tomatoes and caster sugar to the pan. Cook uncovered for 5-7 minutes until the sauce thickens and you see a layer of oil forming around the edges, indicating the spices are well cooked.
5. Incorporate yogurt and water: Place the Greek yogurt in a small bowl, then stir in a small ladleful of the hot masala sauce to temper it and prevent curdling. Mix well and stir this yogurt mixture back into the pan. Pour in 100ml of hot water, then simmer the curry for 3-4 minutes until it reaches a creamy consistency similar to double cream.
6. Finish the curry: Season the curry with salt to taste. Return the cooked mushrooms to the pan and gently stir them through the sauce to warm them through. Scatter the chopped coriander over the top before serving.
7. Serve: Serve the mushroom curry hot with boiled rice or naan bread as desired for a complete meal.

Notes

• Tempering the yogurt before adding it to the hot masala prevents curdling and ensures a smooth sauce.
• If Kashmiri chilli powder is unavailable, a mild chili powder or paprika can be substituted for color and a mild heat.
• The dish can be made vegan by substituting the butter with a plant-based alternative and using dairy-free yogurt.
• This curry pairs well with both steamed basmati rice and warm naan bread for soaking up the sauce.
• Adjust chili powder according to heat preference by reducing or increasing the amount used.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Indian

Keywords: mushroom curry, Indian mushroom recipe, vegetarian curry, easy Indian curry, mushroom masala, simple mushroom dish