Creamy Tomato Mushroom Curry — Mushroom Masala
A North Indian curry of mixed mushrooms in a tomato-onion gravy with ginger, garlic, and warm spices, finished with fresh coriander.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Wipe and quarter 360g cremini mushrooms and 140g shiitake caps. Finely chop 1.5 medium onions, 2 medium tomatoes, and 2 green chillies. Julienne 2 tsp fresh ginger. Measure out all spices: cumin seeds, ginger-garlic paste, tomato paste, kashmiri chilli powder, ground coriander, ground cumin, turmeric, salt, garam masala, and kasuri methi.
Sear
Heat 2 tbsp oil in a large skillet over high heat. Add all mushrooms in a single layer (or in two batches if needed to avoid crowding), sear 5 minutes—undisturbed for first 2–3 minutes, then tossing—until deeply browned and water evaporates. Remove and set aside.
Bloom
Lower heat to medium. Add remaining 2 tbsp oil, add cumin seeds, sizzle 15 seconds until fragrant. Add chopped onions, cook 6 minutes stirring until deep golden. Add ginger-garlic paste and green chillies, cook 1 minute until raw smell fades.
Build
Add chopped tomatoes, tomato paste, chilli powder, ground coriander, ground cumin, turmeric, and salt. Cook 4–5 minutes on medium-low, mashing tomatoes, until oil beads at the edges.
Simmer
Pour in 200 ml hot water, bring to a simmer on medium-low. Return mushrooms, stir, cover, simmer 4–5 minutes on low until mushrooms absorb masala and gravy clings to them.
Finish and plate
Remove from heat. Stir in garam masala and crushed kasuri methi. Rest covered 1 minute. Garnish with fresh coriander and julienned ginger. Serve with hot roti, paratha, or basmati rice, mixed pickle, and roasted papad.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.