Mushroom Masala Curry

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Ingredients

For Mushroom Masala Curry

  • Mushrooms – 200 g (sliced)
  • Onion – 2 medium (finely chopped)
  • Tomato – 2 medium (pureed or finely chopped)
  • Ginger-garlic paste – 1 tbsp
  • Green chili – 1 (slit, optional)
  • Oil or ghee – 2 tbsp
  • Cumin seeds – ½ tsp
  • Bay leaf – 1
  • Turmeric powder – ¼ tsp
  • Red chili powder – ½ tsp
  • Coriander powder – 1 tsp
  • Garam masala – ½ tsp
  • Kasuri methi (dried fenugreek leaves) – ½ tsp, crushed
  • Fresh cream or cashew paste – 2 tbsp (optional for richness)
  • Salt – to taste
  • Fresh coriander – for garnish

For Rice

  • Basmati rice – 1 cup
  • Water – 2 cups
  • Salt – ½ tsp
  • Ghee or oil – 1 tsp
Method

Step 1: Cook the Rice

  1. Wash basmati rice well and soak for 20 minutes.
  2. In a pan, heat 1 tsp ghee/oil. Add soaked rice and sauté for 1 min.
  3. Add 2 cups water and salt. Cover and cook until rice is fluffy. Keep aside.

Step 2: Make the Masala Curry

  1. Heat oil in a pan. Add cumin seeds and bay leaf.
  2. Add chopped onions, sauté until golden brown.
  3. Add ginger-garlic paste and green chili, fry for 1 min.
  4. Add tomato puree, cook until oil separates.
  5. Mix in turmeric, red chili, coriander powder, and salt.
  6. Add mushrooms, stir well, cover, and cook for 5–7 mins.
  7. Once mushrooms release water and soften, add garam masala and kasuri methi.
  8. For a richer curry, mix in cream or cashew paste, simmer 2 mins.
  9. Garnish with fresh coriander.

Step 3: Serve

  • Serve hot Mushroom Masala Curry with steamed basmati rice.
  • Optionally, pair with papad, pickle, or salad.