Many people either love or hate mushrooms. We are in love with mushrooms. Mushrooms are versatile and perfect to use in omelets, soups, salads, stir-frys, and many other dishes. Spicing up mushrooms is another way to enjoy the vegetable. We savor mushrooms in curries because their spongy texture absorbs all the spices so well.
This mushroom curry was inspired by Sujata’s time in India. Traditionally, meat and seafood eaters have designated days to eat non-vegetarian food in India. For example, Mondays, Tuesdays, Thursdays, and Saturdays are vegetarian days. It’s one way of controlling meat or seafood consumption. So, if anyone craves meat on those days, earthy and meaty mushrooms are a perfect choice. Sujata’s mom would make a spicy mushroom curry with mutton masala and it was always a hit with hot chapati or bhakri (flat millet bread). We also love it with plain, steamed rice.
Also, don’t forget the nutritional value of mushrooms. Mushrooms have gained popularity as a trendy food and have even been named as a superfood (anyone seen Fantastical Fungi on Netfilx?). It is an excellent option for vegans too. We think for diet-conscious people, mushrooms are a guilt-free food. According to the FDA, mushrooms are low-calorie, fat-free and a great source of potassium. What more could you want?
We have tried to create our masala mushroom curry with a different twist. The use of tomatoes adds tanginess to the curry and balances the earthy flavor of mushrooms. We also experimented with a bit of tomato paste and noticed that the intensity of the paste enhances the flavor of the curry. Adding cashews is optional but we recommend it if you have them handy in your kitchen. The nutty and sweet flavor of cashews marries well with the earthiness of the mushrooms.
If you make this Spicy Indian-Style Mushroom Curry, drop a comment and/or give it a rating! We’d love to hear how it turns out. Also, if you make this recipe, make sure to tag us on Instagram!
Spicy Indian-Style Mushroom Curry
Ingredients
- ½ cup raw cashews (optional)
- 24 oz mushrooms (your choice)
- 3 tbsp olive oil
- 1 cup red onions chopped
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tsp cumin powder
- 2 tsp red chili powder
- 1 tsp coriander powder
- ½ tsp turmeric powder
- 1 tbsp tomato paste
- 3 medium tomatoes chopped
- salt to taste
- 1 tsp garam masala
- ¼ cup cilantro chopped
Instructions
- If using cashews, soak them for thirty minutes, drain and set aside.
- Clean the mushrooms with a paper towel or dry cloth to remove any dirt. Washing the mushrooms will add more moisture to the already natural high water content in the mushrooms. We used commercially cultivated Bella mushrooms. However, if you use wild mushrooms, please clean them with water and dry them with a paper or cloth towel. If the mushrooms are small, less than an inch, leave them whole. Slice the larger mushrooms in half.
- Heat the oil in a heavy-bottomed pan on medium heat. Add the onions and sauté them until they start browning on the corners or edges. Add the ginger and garlic pastes and continue to sauté for two more minutes. Add the cumin, red chili, coriander, and turmeric powders and sauté the mixture for one more minute. Add the tomato paste and sauté for about a minute, or until fragrant. Add the chopped tomatoes and continue to sauté until oil starts pooling around the edges of the mixture. Adjust the heat throughout the process and lower it if necessary to prevent the spices from burning.
- Add the mushrooms and salt and mix well until the mushrooms are well coated with the spices. Cover the pan and let the mushrooms cook for another 10-15 minutes. Add the garam masala, mix well and turn the heat off. Since mushrooms naturally release water, there is no need to add additional water.
- Garnish with the cilantro and serve hot with naan or steamed rice.
