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–+ servings
Mushroom Curry Indian Recipe ciuperci indiene

Mushroom Curry

Juicy button mushrooms simmered in a fragrant, spiced Indian-style curry sauce and finished with creamy yogurt or coconut cream. Comforting, aromatic, and easy to make at home.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Choose Serving Size 4 -5

Ingredients 

  • 500 g button mushrooms sliced
  • 8 tablespoons Greek yogurt or coconut milk/cream full-fat, no liquid

For the onion paste:

  • 1 cup onion chopped
  • 1 teaspoon ginger chopped
  • 4 cloves garlic minced

For the curry paste:

  • 3 tablespoons coconut oil
  • ½ teaspoon cumin seeds
  • 1 bay leaf
  • ⅙ cinnamon stick
  • 1 black cardamom seed
  • 3 cloves whole
  • ⅓ cup tomato puree
  • ¼ teaspoon turmeric ground
  • ½ teaspoon chili ground
  • 1 teaspoon coriander ground
  • ¼ teaspoon garam masala

Instructions

  • In a blender, add the onion, ginger and garlic and blend until you get a thick paste. Set it aside.
  • Heat a pan over medium heat and add the oil. Add the cumin seeds, bay leaf, cinnamon, cardamom and cloves and sauté until fragrant, then remove the whole spices from the oil.
  • Lower the heat and add the onion paste. Sauté until it thickens and turns golden.
  • Add the tomato puree, turmeric, chili, coriander and garam masala and mix. Cook, stirring, for another 3-5 minutes.
  • Add the mushrooms to the masala mixture. Cook, stirring, for another 3 minutes.
  • Add a cup of water and mix. Cover with a lid and let it cook on low heat for 20 minutes.
  • Stir in the yogurt or coconut cream and cook on low heat for 3-5 more minutes.
  • Sprinkle with parsley and serve with warm rice.

Notes

Use coconut cream instead of yogurt for a vegan version. Stir the yogurt in over low heat so it doesn't curdle, and remember to remove the whole tempered spices before serving. Serve with warm rice; leftovers keep in the fridge for up to 3 days.