Mushroom Curry Recipe: A Simple and Flavorful North Indian Delight
Mushroom Curry is a fantastic addition to any weekday lunch or dinner menu. This vibrant dish features earthy button mushrooms and crisp green bell peppers, all simmered in a rich onion-tomato gravy. A blend of simple spices such as turmeric, red chili powder, and garam masala gives it a punch of flavor. Garnished with fresh mint leaves, this dish pairs wonderfully with warm roti or phulka, making it an ideal comfort food. If you’re looking to spice up your dinner routine with a vegetarian delight, this Mushroom Curry will quickly become a favorite!
Ingredients
| Ingredient | Quantity |
|---|---|
| Button mushrooms | 200 grams, halved |
| Onion | 1, cut into chunks |
| Green Bell Pepper (Capsicum) | 1, cut into chunks |
| Garlic | 4 cloves, finely chopped |
| Ginger | 1 inch, finely chopped |
| Tomato | 1 cup, pureed |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Red Chilli powder | 1/2 teaspoon |
| Garam masala powder | 1 teaspoon |
| Oil | 1 teaspoon |
| Mint Leaves (Pudina) | Finely chopped, for garnish |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~120 kcal |
| Protein | ~4 g |
| Fat | ~6 g |
| Carbohydrates | ~12 g |
| Fiber | ~3 g |
| Sodium | ~300 mg |
Preparation Time
- Prep Time: 10 minutes
Cooking Time
- Cook Time: 35 minutes
Instructions
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Heat the oil: Begin by heating oil in a large pan or wok over medium heat. Once hot, add the chopped onions, ginger, garlic, and green bell pepper (capsicum). Sauté everything for about 2-3 minutes, until the onions become soft and translucent.
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Cook the mushrooms: Add the halved button mushrooms to the pan. Stir and cook them for another 5-7 minutes until they release their moisture and become tender. Mushrooms will shrink slightly during cooking.
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Add the tomato puree: Once the mushrooms are cooked, pour in the fresh tomato puree. Stir well to combine the tomato with the mushrooms and bell peppers.
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Season the curry: Sprinkle in the turmeric powder, red chili powder, garam masala powder, and salt. Mix everything thoroughly to ensure the spices are evenly distributed. Bring the curry to a brisk boil for about 2-3 minutes, allowing the flavors to meld together.
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Final touches: Once the curry has thickened slightly, stir in the freshly chopped mint leaves. This will give the dish a fresh and aromatic touch. Taste and adjust the salt or spices as needed.
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Serve: Transfer the Mushroom Curry into a serving bowl and garnish with a few more mint leaves for added freshness. Serve it alongside warm Pudina Tawa Paratha, Tadkewali Masoor Dal, and a refreshing Rose Greek Yogurt Dessert for a complete North Indian meal experience.
Serving Suggestions
- Mushroom Curry is best enjoyed with hot Roti or Phulka. The subtle heat and earthy flavors balance perfectly with these soft, fluffy flatbreads.
- Pair with Pudina Tawa Paratha to complement the minty freshness in the curry.
- Add a cooling touch with a side of Rose Greek Yogurt Dessert, which provides a soothing contrast to the rich spices of the curry.
Tips for the Perfect Mushroom Curry
- Fresh Mushrooms: Make sure to use fresh, firm mushrooms to avoid a soggy curry. Button mushrooms are a great option, but you can also experiment with cremini or portobello for a richer flavor.
- Adjust the Spice Level: If you prefer a milder curry, reduce the amount of red chili powder or skip it altogether. For more heat, add some chopped green chilies.
- Vegan Variation: This Mushroom Curry can easily be made vegan by using oil instead of ghee and ensuring that no dairy products are used.
Whether you’re preparing this Mushroom Curry for a cozy weeknight dinner or serving it at a family gathering, it’s sure to be a hit. The combination of fresh vegetables, spices, and the earthy mushrooms creates a dish that’s both comforting and satisfying. Enjoy the flavors of North India in every bite!
