Restaurant-Style Savory Mushroom CurryVeg
Elevate your dinner with this rich, restaurant-style mushroom curry. Made with fresh button mushrooms simmered in a robust blend of aromatic whole spices, tangy tomato puree, and flavorful powders, this dish offers a perfect balance of heat and savory depth. Whether you are craving a comforting meal for lunch or a sophisticated side for a special dinner, this vegetarian gravy pairs beautifully with soft rotis, chapatis, or fragrant jeera rice for a truly wholesome experience.
Ingredients
3 tbsp Oil
1 small Cinnamon Stick
600 g Mushroom (sliced)
3 Cloves
2 Green Cardamoms
1 tsp Sahi Jeera
2 Onion (finely chopped)
5 Green Chilli
2 tsp Ginger-Garlic Paste
6 medium Tomatoes (puréed)
1 tsp Turmeric Powder
2 tsp Cumin Powder
2 tsp Coriander Powder
3 tsp Kashmiri Red Chilli Powder
to taste Salt
1 cup Water
2 tsp Garam masala Powder (Hot Spices)
For garnishing Coriander Leaves (chopped)
Instructions
1
Wash 600 grams of fresh button mushrooms thoroughly, then slice them into medium-sized pieces.
2
Heat 3 tablespoons of oil in a wide kadai or pan. Add cinnamon, cloves, cardamom, and 1 teaspoon of Shahi jeera (you can use regular cumin seeds as a substitute).
3
Add 2 finely chopped large onions to the pan and sauté for about 3-4 minutes. Once they begin to soften, add 5 slit green chillies and continue cooking until the onions turn golden brown.
4
Stir in 2 teaspoons of ginger-garlic paste and cook for about a minute. Pour in the puree of 6 medium-sized tomatoes and cook on medium-high heat until the moisture evaporates and the mixture thickens.
5
Add salt, 1/4 teaspoon turmeric powder, 2 teaspoons cumin powder, 2 teaspoons coriander powder, and 3 teaspoons Kashmiri red chilli powder. Mix well until combined.
6
Add the sliced mushrooms to the masala and stir well to coat them thoroughly. Cook for about 5 minutes until they become tender.
7
Pour in 1 1/2 cups of water and mix. Cover the kadai and let it simmer for about 10 minutes.
8
Stir in 2 teaspoons of garam masala powder and continue to simmer for another 2-3 minutes.
9
Finish by sprinkling freshly chopped coriander leaves over the top. Serve hot with rotis, chapatis, or flavored rice.
