Name: Creamy and delicious Mushroom Masala Curry
Prep time: 10 min
Cook time: 15 min
Ingredients: 200 gm button mushrooms; ½ cup green peas (fresh or frozen); 3 large tomatoes; 1- inch piece ginger; 1 green chili/jalapeno/Serrano; ¼ cup almonds/cashew nuts (soaked in hot water for about 15 minutes; remove skin for almonds; makes it easier to blend); 2 cloves; 1 teaspoon jeera/cumin seeds; 2 green cardamoms; ½ teaspoon black pepper powder; ¼ teaspoon haldi/turmeric powder; 1 teaspoon Kashmiri red chili powder; 1 tablespoon coriander powder; ½ teaspoon kasoori methi/dried fenugreek leaves (crushed); ¼ teaspoon hing/asafetida powder; ¼ cup curd/yogurt (whipped smooth); ½ teaspoon garam masala powder; Salt to taste; Pinch of sugar; 2 tablespoon oil; 1 tablespoon ghee/clarified butter; Coriander leave/cilantro for garnishing

Creamy and delicious Mushroom Masala curry without onions or garlic but chock full of flavor and taste; goes perfect with rotis, naan, rice etc.

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(So thrilled to share this recipe with step-by-step instructions along with printable RECIPE CARD below!)

Today, after finishing all my household chores, I wanted to make something quick and easy, yet mouthwatering for my lunch!

Refrigerator was full of vegetables, but normally, I pick something that needs to be used up soon and mushrooms was it! A couple of packets of button mushrooms were begging to be used.

Recently, we had ordered mushroom masala from a nearby restaurant and although it was tasty, I was craving for something homemade and something my family would love! What better today than Mushroom Masala?

My prize winning Vegan Mushroom Masala has always been a family favorite and of course Mushroom Tikka Masala curry is something my kids love!

Today, I wanted to make a curry without using onions and garlic.

In Indian Hindu tradition, we normally avoid consuming any meat, fish, eggs or even onions or garlic during religious days or if have to do pooja in our house.

Also, my sister-in-law avoids onions and garlic in all her food, regardless of the day; she is on her spiritual path and it is her way of going forward.

And this dish was totally enjoyed by her and this recipe is one that anyone can try and enjoy in your home too....that delicious you will not miss the onions or garlic at all!

Also, as you all know, I love to recreate mouthwatering restaurant dishes/curries at home omitting those two ingredients without compromising on taste!

All you need is some basic spice powders like cumin and coriander powder with some garam masala. Of course, haldi and chili powders are a must!

To thicken the gravy, I have blended some tomatoes with almonds (you can use cashew nuts too). Nuts give a rich and royal touch to the gravy as well as thicken it and make it creamy!

Just sauté mushrooms in a little oil, boil some green peas or even use capsicum/green bell peppers) and stir into spiced up gravy!

I have used a bit of yogurt to add some tangy element to the curry, but you can either use that or even cream. If you are vegan, just omit it totally and use just water!

Once the curry is done, shower with some kasoori methi/dried fenugreek leaves (optional) and cilantro for a fresh aroma!

Now, how easy was that!

Serve this mouthwatering and divine Mushroom Masala curry with any Indian flat bread like rotis, puris, naan, paratha or even some hot steamed rice or jeera rice!

My choice today is a healthy Methi Thepla; an Indian flat bread with fresh fenugreek leaves and some aromatic and colorful Indian spices!

MUSHROOM MASALA USING GREEN BELL PEPPERS INSTEAD OF GREEN PEAS (Updated September 13, 2022):

With a garden full of veggies especially bell peppers (red, orange and red), when looking for a quick curry to use up that last package of mushrooms, I decided to use that in this dish instead of green peas; #fromgardentotable!

Cannot be happier that I get to use those and enjoy some delicious homemade but restaurant like mushroom masala; so tasty even without any onions or garlic!

This time, made some quick avocado parathas (just mashed avocado, cumin powder, salt and whole wheat flour in the dough) and had some mixed dal with a handful of spinach from the previous day.

Do try this in your kitchen and your family will be flabbergasted to know that even without onions or garlic, you still can rustle up some restaurant quality fooe!

Enjoy and Happy Cooking!

You must try these other Indian curries from my kitchen which are high on taste even without onions or garlic:

Satvik Matar Ka Nimona (Benarasi Green Peas Curry)
Kashmiri Dum Aloo
Malai Kofta Curry
Shahi Paneer Butter Masala

to name a few.

STEP-BY-STEP METHOD TO MAKE CREAMY AND RICH MUSHROOM MASALA CURRY:

List of ingredients with their amounts are in the printable RECIPE CARD BELOW:

METHOD/INSTRUCTIONS:

Chop tomatoes, ginger, green chilies and blend to a smooth paste with almonds/cashew nuts. Set aside.

Make a coarse powder of cloves, jeera/cumin and cardamoms in a spice grinder or mortar and pestle.

Boil green peas in a little water until soft and cooked. (If using frozen, depending upon how tender they are, cook ahead or add directly to simmering gravy).

Wash mushrooms well and slice or chop into quarters or halves, depending upon the size.

Heat 1 tablespoon of oil in a large deep kadai/saucepan on medium heat and once hot, stir in chopped mushrooms.

Sauté for about 2 minutes; remove from pan onto a plate.

If using bell peppers instead of green peas, sauté those too in a separate batch. Set aside.

In the same pan, add another tablespoon of oil and ghee and stir in spice powder along with ½ teaspoon of black pepper powder.

Fry for a few seconds and then tip in the tomato-almond paste; mix well and keep frying for a few seconds.

Add the dry spice powders: haldi, chili powder, coriander powder and hing. Mix well to combine and sauté the mixture on medium heat, stirring often until you see oil separating from the sides.

At this stage, reduce the heat or just turn it off and add the smooth whipped curd if using; again adding yogurt is optional if you are making the curry vegan. Mix well to combine.

Turn the heat on again and keep cooking on medium low heat, stirring continuously to avoid the yogurt from curdling in the mixture.

Add salt to taste and pinch of sugar and mix to combine well. Fry for about a minute.

Tip in the sautéed mushrooms and green peas along with crushed kasoori methi and garam masala powder. Mix well and add the water used to cook the green peas as well as after rinsing the blender jar (used to make tomato paste); no wastage here!

Mix well and add more water to adjust the consistency of the gravy or curry to suit your preference.

Close with a lid and simmer on medium low heat for 5 minutes.

Remove from heat, garnish with cilantro leaves and serve hot with any roti, paratha, naan, hot steamed rice or even slices of bread!

We enjoyed this decadent curry with healthy Methi theplas (Indian flat bread with fresh fenugreek leaves)!

As mentioned above, made recently (Sep 2022) using homegrown bell peppers instead of green peas. Doesn't this look super tempting?

Enjoy making and relishing this mouthwatering Mushroom Masala curry with fresh mushrooms and green peas in an aromatic gravy!

Creamy and delicious Mushroom Masala Curry

This delicious Indian curry without onions or garlic is absolutely lip smackingly good and chock full of flavor and taste; goes perfect with rotis, naan, rice etc.

Course Side Dish

Cuisine Indian

Prep Time 10 minutes

Cook Time 15 minutes

Servings 4

Ingredients

200 gm button mushrooms
½ cup green peas fresh or frozen
3 large tomatoes
1- inch piece ginger
1 green chili/jalapeno/Serrano
¼ cup almonds/cashew nuts soaked in hot water for about 15 minutes; remove skin for almonds; makes it easier to blend
2 cloves
1 teaspoon jeera/cumin seeds
2 green cardamoms
½ teaspoon black pepper powder
¼ teaspoon haldi/turmeric powder
1 teaspoon Kashmiri red chili powder
1 tablespoon coriander powder
½ teaspoon kasoori methi/dried fenugreek leaves crushed
¼ teaspoon hing/asafetida powder
¼ cup curd/yogurt whipped smooth
½ teaspoon garam masala powder
Salt to taste
Pinch of sugar
2 tablespoon oil
1 tablespoon ghee/clarified butter
Coriander leave/cilantro for garnishing

Instructions

Chop tomatoes, ginger, green chilies and blend to a smooth paste with almonds/cashew nuts. Set aside.
Wash mushrooms well and chop into quarters or halves, depending upon the size.
Make a coarse powder of cloves, jeera/cumin and cardamoms in a spice grinder or mortar and pestle.
Boil green peas in a little water until soft and cooked.
Heat 1 tablespoon of oil in a large deep kadai/saucepan on medium heat and once hot, stir in chopped mushrooms.
Sauté for about 2 minutes; remove from pan onto a plate.
In the same pan, add another tablespoon of oil and ghee and stir in spice powder along with ½ teaspoon of black pepper powder.
Fry for a few seconds and then tip in the tomato-almond paste; mix well and keep frying for a few seconds.
Add the dry spice powders: haldi, chili powder, coriander powder and hing. Mix well to combine and saute the mixture on medium heat, stirring often until you see oil separating from the sides.
At this stage, reduce the heat or just turn it off and add the smooth whipped curd. Mix well to combine.
Turn the heat on again and keep cooking on medium low heat, stirring continuously to avoid the yogurt from curdling in the mixture.
Add salt to taste and pinch of sugar and mix to combine well. Fry for about a minute.
Tip in the sauteed mushrooms and green peas along with crushed kasoori methi and garam masala powder. Mix well and add the water used to cook the green peas as well as after rinsing the blender jar (used to make tomato paste); no wastage here!
Mix well and add more water to adjust the consistency of the gravy or curry to suit your preference.
Close with a lid and simmer on medium low heat for 5 minutes.
Remove from heat, garnish with cilantro leaves and serve hot with any roti, paratha, naan, hot steamed rice or even slices of bread!
We enjoyed this decadent curry with healthy Methi theplas (Indian flat bread with fresh fenugreek leaves)!
Enjoy making and relishing this mouthwatering Mushroom Masala curry with fresh mushrooms and green peas in an aromatic gravy!

Recipe Notes

Adjust the amount of spices according to personal taste.
If vegan, avoid the yogurt and stir in some coconut milk in the end if you want; this dish tastes amazing even without these.
Love onions and garlic? Then do feel free to sauté some in the oil just before adding the tomato puree.
Instead of green peas, you can use even potatoes or bell peppers too.
Enjoy and Happy Cooking/Eating!

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