Recipe

Creamy Mushroom Curry — Everyday Dal Alternative

Creamy Mushroom Curry

A rich, coconut-milk based curry that pairs perfectly with roti or steamed rice. Ready in 20 minutes — faster than ordering in.

400g fresh oyster mushrooms, torn into pieces

1 large onion, finely chopped

2 tomatoes, puréed

200ml coconut milk

1 tbsp ginger-garlic paste

1 tsp cumin seeds

1 tsp coriander powder, 1/2 tsp turmeric

1 tsp red chilli powder, 1/2 tsp garam masala

2 tbsp oil or ghee

Fresh coriander for garnish, salt to taste

1. Sear mushrooms: Heat 1 tbsp oil. Cook mushroom pieces on high heat for 2-3 minutes until lightly browned. Remove and set aside.

2. Prepare base: In the same pan, heat remaining oil. Add cumin seeds, let them splutter. Add chopped onion and sauté until golden (5-6 minutes).

3. Add spices: Add ginger-garlic paste, cook 1 minute. Add turmeric, coriander powder, and red chilli powder. Stir for 30 seconds.

4. Tomato purée: Pour in the tomato purée. Cook on medium heat for 5-6 minutes until oil separates.

5. Coconut milk: Reduce heat, add coconut milk. Stir gently and simmer for 3-4 minutes.

6. Combine: Add seared mushrooms back. Simmer for 2-3 minutes. Season with salt and garam masala.

7. Serve: Garnish with fresh coriander. Serve with roti, naan, or steamed basmati rice.

Kadai Mushroom: Skip coconut milk, add sliced capsicum and crushed coriander seeds

Butter Mushroom: Replace coconut milk with cream and add kasuri methi

Mushroom Do Pyaza: Double the onions, half added sliced at the end

Fresh oyster mushrooms absorb flavours beautifully — no need to marinate

Don't overcrowd the pan when searing; mushrooms should brown, not steam

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