Creamy Mushroom Curry
Khumb Masala
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Heat
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Serves
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Dietary Info
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Prep 5 mins
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Cook 20 mins
This creamy mushroom curry recipe proves that healthy food can be just as decadent as calorie heavy dishes!
Hari says
I love garlic mushrooms whether they are fried and served in a burger (American style), baked in a creamy sauce (Italian Style), sautéed for Al Ajillo Tapas (Spanish style). Whichever way they are done garlic and mushrooms make a great combination.
I don't really recall an Indian version of garlic mushrooms so after a bit of research and some fun in the kitchen I put this together. This is my creamy mushroom masala recipe and it's really delicious. I decided to use yoghurt in this recipe to watch the calories but you can use crème fraîche or be a little more indulgent with some double cream. I think this is a fresh and tasty dish that fits right into the garlic mushroom arena - but if anyone has a classically Indian garlic mushroom curry recipe please do share it with me.
- Ingredients
- Method
- 400g button mushrooms, washed
- 2 tbsp vegetable oil
- 4cm piece fresh ginger, chopped
- 1 large onion, peeled and diced
- 3 cloves of garlic, finely chopped
- 1 green chilli
- 3 tbsp natural Greek yoghurt
- 1 tsp tomato purée
- 2 tsp coriander seeds, crushed
- ½ turmeric
- ¼ tsp salt
- ½ tsp Kashmiri chilli powder (optional)
- Handful fresh coriander, chopped
Method
- Heat 1 tbsp of the oil in a non-stick frying pan and heat over a high heat. Once hot, add 400g of mushrooms and fry them for about 3-4 minutes. By cooking them like this they will lose their rawness and will take on more flavour when they are added to the masala sauce. Empty them into a bowl and set to one side.
- Either chop up the 4 cm ginger, large onion, 3 garlic cloves and green chilli very finely or blend them all in an electric grinder along with a splash of water until you have a smooth paste.
- Put the remaining tbsp. of oil into the pan and heat. Once it's hot, add the chopped onion, ginger, chili and garlic. Stir and cook until it starts to just brown.
- Reduce the heat and stir in 1 tbsp of the yoghurt until it melts into a sauce, then stir in a second spoonful, again leave it to melt into the sauce and do the same with the third spoonful yoghurt.
- Now add 1 tsp tomato purée and fry for a minute or two.
- Sprinkle in remaining spices; 2 tsp crushed coriander seeds, ½ tsp turmeric, ½ tsp salt and ½ tsp chilli powder. Stir and bring to a simmer.
- Add the pre-cooked mushrooms and any juices, then stir to coat them with the sauce. If it feels dry add a splash of water.
- Reduce the heat to a low setting and simmer for 5 minutes until the mushrooms are cooked through. If you want to create slightly more of a sauce then add about 100m water.
- Sprinkle with some fresh coriander and serve on a thick slab of fresh toast or with some naan.
Nutritional information
| Typical values* | per Serving |
|---|---|
| Calories | 65 |
| Fat (g) | 5.4 |
| of which saturates (g) | 0.6 |
| Carbohydrates (g) | 2.5 |
| of which sugars (g) | 1.8 |
| Fibre (g) | 1.0 |
| Protein (g) | 2.3 |
| Salt (mg) | 0.32 |
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Comments
Comments (7)
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Isabelle Ivors
Hi,
What yogurt can I use to substitute for non dairy?-
Hari Ghotra
Hi Isabelle Coconut cream is always good or you can use almond milk too. Does that help? Thanks
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Dave
Sorry Mark, only just seen your message!!
Yeah cutting the mushrooms to the same size and cook in one go -
Mark Harvey
I'm cooking for a vegetarian this evening, I might give your spin on it a try Dave.
Do you cook all the mushrooms for the same amount of time.
Nice One.
Mark -
Dave
Have made several times - a family favourite.
Today used whole baby button, quartered baby chestnut and quartered baby Portobello mushrooms, the chestnut and Portobello gave a meatier texture - served as a side dish - went down a treat!!
Love your recipes!!
Thanks Hari x-
Hari Ghotra
Hi Dave great spin on this dish so pleased its turning into a favourite in your home!! Thank so much for using the site and sharing your comments too.
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Kim Wood
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