If you’re looking for a quick and delicious meal that’s perfect for weeknights or any time you’re craving comfort food, this easy mushroom curry is the answer. Packed with flavours and simple ingredients, it comes together in no time and is sure to please your taste buds. Whether you’re a seasoned cook or a beginner, this recipe is straightforward and guarantees great results every time. Plus, it pairs wonderfully with roti, chapati, or naan.
For more mushroom recipes, check out my mushroom butter masala , mushroom biryani and stuffed mushrooms. If you’re in the mood for more curry dishes, don’t miss my Indian Chicken curry and Paneer Butter Masala.
Easy Mushroom Curry Recipe
Easy Mushroom Curry for Chapati
Ingredients
- 200 grams of mushrooms cleaned and sliced
- 2 tablespoons of oil vegetable or coconut oil
- 2 large onion finely chopped
- 2 tomatoes finely chopped
- 2 green chilies slit
- 1 teaspoon of ginger-garlic paste
- 1 teaspoon of cumin seeds
- 1 teaspoon of mustard seeds
- 1 teaspoon of turmeric powder
- 1 teaspoon of red chili powder
- 1 teaspoon of coriander powder
- 1 teaspoon of garam masala
- Salt to taste
- Fresh coriander leaves chopped, for garnish
- 1/2 teaspoon Kasuri methi
Instructions
- Heat oil in a pan over medium heat. Add cumin seeds and mustard seeds, and let them splutter.
- Add the chopped onions and green chilies. Sauté until the onions turn golden brown.
- Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.
- Add the chopped tomatoes and cook until they become soft and mushy.
- Now, Add in the turmeric powder, red chili powder, coriander powder, Garam Masala and salt. Mix well and cook for a couple of minutes.
- Add the sliced mushrooms to the pan. Cook for 5-7 minutes until the mushrooms are tender and have released their juices.
- Pour in a little water (about 1/4 cup) if the curry looks too dry. Let it simmer for a few more minutes.
- Crush and Sprinkle kasuri methi and mix well. Cook for another minute.
- Garnish with fresh coriander leaves before serving.
How to make mushroom curry for chapati?
- Heat oil in a pan over medium heat. Add cumin seeds and mustard seeds, and let them splutter.
- Add the chopped onions and green chilies. Sauté until the onions turn golden brown.
- Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.
- Add the chopped tomatoes and cook until they become soft and mushy.
- Now, Add in the turmeric powder, red chili powder, coriander powder, Garam Masala and salt. Mix well and cook for a couple of minutes.
- Add the sliced mushrooms to the pan. Cook for 5-7 minutes until the mushrooms are tender and have released their juices.
- Pour in a little water (about 1/4 cup) if the curry looks too dry. Let it simmer for a few more minutes.
- Crush and Sprinkle kasuri methi and mix well. Cook for another minute.
- Garnish with fresh coriander leaves before serving.
Tips:
- Use fresh mushrooms: Fresh mushrooms give the best flavour and texture. Avoid using canned mushrooms.
- Adjust spices: Feel free to adjust the spices according to your preference. Add more chili powder for extra heat or reduce it for a milder curry.
- Add vegetables: You can add other vegetables like peas, bell peppers, or spinach to make the curry more nutritious and colourful.
Serving Suggestion:
- Serve this mushroom curry hot with steamed rice, roti, or naan for a delightful meal. Enjoy!
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