Mushroom Curry 

Mushroom Curry is a hearty, flavourful Indian dish made with tender mushrooms simmered in a rich, spiced onion-tomato gravy. Enhanced with aromatic spices and optionally finished with coconut milk or cream, this comforting curry pairs perfectly with rice, roti, or naan. It’s a delicious vegetarian option that’s both satisfying and easy to prepare, making it a great choice for weekday meals or special dinners.

Historical Background:

While mushrooms were not traditionally a staple in ancient Indian cooking, their popularity grew significantly during the 20th century with increased global food exchange and modern agricultural practices. In Indian cuisine, mushrooms are considered a modern vegetarian protein source, often used as a substitute for meat in curries due to their texture and umami flavor.

Mushroom curry has regional variations:

• In South India, coconut milk is often used to create a creamy, slightly sweet base.

• In North India, the curry tends to be tomato-based with warming garam masala and a richer gravy.

• Some Indo-Chinese adaptations even incorporate soy sauce or chili garlic paste for a fusion twist.

Today, mushroom curry is a common feature in home kitchens and restaurant menus, loved for its simplicity, versatility, and depth of flavour.

Mushroom Curry Recipe

Ingredients:

• 200g mushrooms (button or cremini), cleaned and sliced

• 2 tbsp oil or ghee

• 1 medium onion, finely chopped

• 1 tomato, finely chopped or pureed

• 1 tsp ginger-garlic paste

• 1-2 green chilies, chopped (optional)

• 1/2 tsp turmeric powder

• 1 tsp coriander powder

• 1/2 tsp cumin seeds

• 1/2 tsp red chili powder (adjust to taste)

• 1 tsp garam masala

• 1/4 cup coconut milk or cream (optional for richness)

• Salt to taste

• Fresh coriander leaves, chopped (for garnish)

Instructions:

1. Heat oil in a pan. Add cumin seeds and let them splutter.

2. Add chopped onions and sauté until golden brown.

3. Stir in ginger-garlic paste and green chilies. Cook for 1-2 minutes.

4. Add chopped tomatoes and cook until soft and oil starts to separate.

5. Add turmeric, coriander, and red chili powder. Mix well.

6. Add the sliced mushrooms. Cook on medium heat for 5–7 minutes, stirring occasionally.

7. Add salt and a splash of water if needed. Cover and simmer for another 5 minutes.

8. Add garam masala and coconut milk or cream (optional). Cook for 2 more minutes.

9. Garnish with fresh coriander.

”ENJOY YOUR YUMMY MASHROOM CURRY”