[A warm, spicy, and incredibly filling bowl of thick mushroom curry with green chilies, fresh coriander, and a crackling tadka on top.]
After a long day, are you looking for a dish that would make you feel warm and fuzzy? Spicy, creamy, and bursting with strong Desi flavors is this Indian-style mushroom curry with tadka. Like little sponges, earthy mushrooms absorb the hearty, spiced gravy, and just when you think it can be any better, the sizzling tadka bursts in to make it all come to life.
This meal is sure to be a hit at your next gathering, whether it's served as the centerpiece or as a casual dinner.
Why This Curry Will Win Your Heart
After trying them this way, mushrooms will become a staple in your spice rack plans, even if they may not be the first thing you think of when you think of Indian food. The curry crackles and sizzles when the hot tempering reaches it, filling your kitchen with aromas. The outcome? A rich, comforting curry that is strong and nourishing.
Essential Items (Easy Pantry Staples)
For the Curry with Mushrooms:
300–450g of mushrooms (sliced button mushrooms are excellent)
One cup of onions, chopped finely
One and a half cups tomato puree (or two to three freshly pureed tomatoes)
2 tablespoons of oil or ghee
1-2 teaspoons of cumin seeds
A quarter cup of ginger-garlic paste
⅛ teaspoon powdered turmeric
One teaspoon red chili powder, or more if necessary
Half a teaspoon of cumin powder
1½ teaspoon powdered coriander
One-half teaspoon of garam masala
1/4 teaspoon salt, or to taste
Soak 20 cashews and mix them into a paste (or add ½ cup of coconut milk instead).
Two slit green chilies (optional)
Half a cup of water, adjusted as necessary
Half a lemon's juice
Whole spices: two to three cloves, two to three green cardamoms, one bay leaf, and a two-inch cinnamon stick
Chopped fresh coriander for garnish
Regarding the Tempered Spices, or Tadka:
2 tablespoons of oil or ghee
Half a teaspoon of cumin seeds
An optional but beautiful addition is a pinch of hing (asafoetida).
Five to six curry leaves, or one teaspoon of dried curry if fresh isn't available
One teaspoon of crushed Kasuri methi (optional but excellent)
Method: Desi-style Cozy Cooking 1.
Let the cumin seeds explode after adding them. Add curry leaves, kasuri methi, and hing. Listen for the crackle as you pour this over your curry after letting them sizzle for a little while.
Serve hot, garnished with fresh coriander.
Advice & Serving Joy
Tadka is the centerpiece of the dish, so don't omit it.
The next day, it tastes even better since the mushrooms have absorbed all of the enchantment from the spices.
Serve with naan, soft rotis, or basmati rice.
For sides, a fresh kachumber salad, lemon wedges, and crunchy papad complete the dish.
After trying them this way, mushrooms will become a staple in your spice rack plans, even if they may not be the first thing you think of when you think of Indian food. The curry crackles and sizzles when the hot tempering reaches it, filling your kitchen with aromas. The outcome? A rich, comforting curry that is strong and nourishing.
Essential Items (Easy Pantry Staples)
For the Curry with Mushrooms:
300–450g of mushrooms (sliced button mushrooms are excellent)
One cup of onions, chopped finely
One and a half cups tomato puree (or two to three freshly pureed tomatoes)
2 tablespoons of oil or ghee
1-2 teaspoons of cumin seeds
A quarter cup of ginger-garlic paste
⅛ teaspoon powdered turmeric
One teaspoon red chili powder, or more if necessary
Half a teaspoon of cumin powder
1½ teaspoon powdered coriander
One-half teaspoon of garam masala
1/4 teaspoon salt, or to taste
Soak 20 cashews and mix them into a paste (or add ½ cup of coconut milk instead).
Two slit green chilies (optional)
Half a cup of water, adjusted as necessary
Half a lemon's juice
Whole spices: two to three cloves, two to three green cardamoms, one bay leaf, and a two-inch cinnamon stick
Chopped fresh coriander for garnish
Regarding the Tempered Spices, or Tadka:
2 tablespoons of oil or ghee
Half a teaspoon of cumin seeds
An optional but beautiful addition is a pinch of hing (asafoetida).
Five to six curry leaves, or one teaspoon of dried curry if fresh isn't available
One teaspoon of crushed Kasuri methi (optional but excellent)
Method: Desi-style Cozy Cooking 1.
Prepare the Mushrooms
Slice and clean the mushrooms. If using, mix the cashews into a smooth paste after soaking them in boiling water for ten minutes. Put aside.
2. Construct the Curry Base
In a deep pan, heat the oil or ghee. Add the bay leaf, cardamoms, cloves, and cinnamon, and let them sizzle for 30 seconds until fragrant. Wait for the cumin seeds to crackle after adding them.
For that wonderful caramelized flavor, sauté the onions slowly until they are golden brown. After adding the ginger-garlic paste, cook until the raw smell is gone.
Add the cumin powder, coriander, turmeric, and red chili powder now. Add the tomato puree after a minute of stirring. Cook on medium for 8 to 10 minutes, or until the masala thickens wonderfully and the oil starts to separate.
3. In the Mushrooms!
(Separately sautéing the mushrooms in a small amount of oil until golden is optional but worthwhile; it adds depth.)
Stir thoroughly after adding the mushrooms to the curry base. Add coconut milk or cashew paste and stir. Simmer on low heat for 8 to 10 minutes, or until the curry is rich and the mushrooms are soft, after adjusting the water to the right consistency.
If necessary, add lemon juice, garam masala, and a little of salt for seasoning.
4. Complete the Fiery Tadka by heating ghee or oil in a tadka pan.
Slice and clean the mushrooms. If using, mix the cashews into a smooth paste after soaking them in boiling water for ten minutes. Put aside.
2. Construct the Curry Base
In a deep pan, heat the oil or ghee. Add the bay leaf, cardamoms, cloves, and cinnamon, and let them sizzle for 30 seconds until fragrant. Wait for the cumin seeds to crackle after adding them.
For that wonderful caramelized flavor, sauté the onions slowly until they are golden brown. After adding the ginger-garlic paste, cook until the raw smell is gone.
Add the cumin powder, coriander, turmeric, and red chili powder now. Add the tomato puree after a minute of stirring. Cook on medium for 8 to 10 minutes, or until the masala thickens wonderfully and the oil starts to separate.
3. In the Mushrooms!
(Separately sautéing the mushrooms in a small amount of oil until golden is optional but worthwhile; it adds depth.)
Stir thoroughly after adding the mushrooms to the curry base. Add coconut milk or cashew paste and stir. Simmer on low heat for 8 to 10 minutes, or until the curry is rich and the mushrooms are soft, after adjusting the water to the right consistency.
If necessary, add lemon juice, garam masala, and a little of salt for seasoning.
4. Complete the Fiery Tadka by heating ghee or oil in a tadka pan.
Let the cumin seeds explode after adding them. Add curry leaves, kasuri methi, and hing. Listen for the crackle as you pour this over your curry after letting them sizzle for a little while.
Serve hot, garnished with fresh coriander.
Advice & Serving Joy
Tadka is the centerpiece of the dish, so don't omit it.
The next day, it tastes even better since the mushrooms have absorbed all of the enchantment from the spices.
Serve with naan, soft rotis, or basmati rice.
For sides, a fresh kachumber salad, lemon wedges, and crunchy papad complete the dish.
