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mushroom masala

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

  1. Chop tomatoes, ginger, green chilies and blend to a smooth paste with almonds/cashew nuts. Set aside.
  2. Wash mushrooms well and chop into quarters or halves, depending upon the size.
  3. Make a coarse powder of cloves, jeera/cumin and cardamoms in a spice grinder or mortar and pestle.
  4. Boil green peas in a little water until soft and cooked.
  5. Heat 1 tablespoon of oil in a large deep kadai/saucepan on medium heat and once hot, stir in chopped mushrooms.
  6. Sauté for about 2 minutes; remove from pan onto a plate.
  7. In the same pan, add another tablespoon of oil and ghee and stir in spice powder along with ½ teaspoon of black pepper powder.
  8. Fry for a few seconds and then tip in the tomato-almond paste; mix well and keep frying for a few seconds.
  9. 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.
  10. At this stage, reduce the heat or just turn it off and add the smooth whipped curd. Mix well to combine.
  11. Turn the heat on again and keep cooking on medium low heat, stirring continuously to avoid the yogurt from curdling in the mixture.
  12. Add salt to taste and pinch of sugar and mix to combine well. Fry for about a minute.
  13. 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!
  14. Mix well and add more water to adjust the consistency of the gravy or curry to suit your preference.
  15. Close with a lid and simmer on medium low heat for 5 minutes.
  16. Remove from heat, garnish with cilantro leaves and serve hot with any roti, paratha, naan, hot steamed rice or even slices of bread!
  17. We enjoyed this decadent curry with healthy Methi theplas (Indian flat bread with fresh fenugreek leaves)!
  18. 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!