Mushroom Curry


Though we had a quite start for the year, the days that followed geared us up with travel, shopping, festivals and house hunting which seems to be never ending; the repeated seasonal viral infections making this busy life even worse.

So back to cooking, mushrooms are always a great comfort and handy ingredient, that are easy to clean, gets cooked in a jiffy, tastes awesome and is so versatile, that you can use it for making soups, sides, appetizers, curries, rice varieties etc. Today’s recipe is a rich peanut gravy with button mushrooms which goes well as sides for all kinds of Indian breads, rice and can also be used as a filling in breads and wraps. Mushrooms contain 80-90% of water and are very low in calories. They are good source of minerals and are high in anti-oxidants. Research studies show that consuming button mushrooms can reduce the risk of developing breast cancer. It also helps to boost our immune system.

There are many ways of cooking this dish. If you are allergic or not fan of peanuts then this dish also can be prepared without it.


200 grams button mushrooms

2 medium onions (grind into paste)

2 medium tomatoes (grind into paste)

½ cup of peanuts (grind into paste)

1 green chilli

1 tsp ginger paste

1 tsp garlic paste

2-3 curry leaves

1 tsp red chili powder

1 tsp turmeric powder

1 tsp coriander powder

1 tsp garam masala

salt as per taste

1 tsp cumin seeds

1 tsp mustard seeds

2 tbsp oil

1 cup water


Wash mushrooms well in running water and scrape off all the dust particles. Chop into slices and set it aside.

Take onion, peanuts and grind into fine purée. Take tomato and grind into fine purée.

Heat oil and add mustard/cumin seeds. Add green chilies,  ginger-garlic paste, onion-peanut purée and saute until slight pink. Add your tomato purée  and sauté  until oil starts to separate. Afterwards add all your seasonings (chili powder, turmeric, cumin, garam masala, salt) and sauté for few minutes. Do not let seasoning stick on to the pan, keep adding little water at a time. Add your sliced mushroom to gravy and let it cook until mushrooms are cooked and the gravy reaches the right consistency.

P.s. You can also stir-fry your mushrooms ahead of time if you like them crispy. Then when the gravy is ready you can just add them to the gravy and garnish with coriander leaves.

Serve it any variety of bread or rice.



4 responses to “Mushroom Curry

  1. This is really interesting to me. What part of India are mushrooms used? I recall mushrooms are rare in Indian cuisine. Is that right?

    • Indian cuisine is very versatile. Mushrooms are used in many north and South Indian dishes. These days you will see more varieties of vegetables in Indian cuisine. For example my grandma has this old family recipe to make curry with watermelons 🙂

  2. Yes cooked watermelon:) recipe will be up soon 🙂 you must try.

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