Mushroom Curry


2 tsp oil

½ tsp cumin/jeera

1 medium sized onion, finely chopped

1 tbsp ginger-garlic paste

2 tomatoes, pulped

½ tsp turmeric powder

½ tsp garam masala powder

½ tsp chilli powder

Salt to taste

10 mushrooms, sliced

1 cup water, add as required

¼ cup cashew paste, prepared with 5 cashews

2 tbsp cream

2 tbsp coriander leaves, finely chopped


  • 1

    In a large pan, heat oil and saute cumin seeds and a cinnamon stick. Add onions, ginger garlic paste and saute till they turn slightly golden brown. Further add tomato pulp and saute till oil separates from sides.

  • 2

    Add turmeric powder, garam masala powder and salt. Saute on low flame for a minute or till masalas are cooked well

  • 3

    Cover and simmer for 5 minutes. Further add 1 cup of water and cashew paste.

  • 4

    Mix well, cover and simmer for 15 minutes, or till mushrooms cook completely.

  • 5

    Add cream, coriander leaves and mix well. Serve with rice or roti.

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