Mushroom Curry

A simple, quick mushroom curry with a rich tomato-onion base, fragrant whole spices, and a warming blend of South Indian masalas. Ready in 30 minutes and perfect for busy weeknights, this pairs wonderfully with rice, roti, or dosa.

Ingredients

• 300g button mushrooms, cleaned and halved
• 2 tbsp Precious cold pressed groundnut oil
• 1 bay leaf
• 2 green cardamom pods
• 4 cloves
• 1 medium cinnamon stick
• 2 medium onions, finely chopped
• 1 tbsp ginger-garlic paste
• 2 tomatoes, finely chopped
• 1 tsp turmeric powder
• 1.5 tsp red chilli powder
• 2 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp garam masala
• Salt to taste
• 2 tbsp fresh coriander, chopped

Step-by-Step Instructions

1. Heat Precious cold pressed groundnut oil in a wide pan over medium flame.
2. Add bay leaf, cardamom, cloves, and cinnamon. Fry for 30 seconds until fragrant.
3. Add chopped onions and cook, stirring regularly, until deep golden brown (8-10 minutes).
4. Add ginger-garlic paste and cook for 2 minutes.
5. Add tomatoes and cook on medium heat until they become mushy and oil starts separating.
6. Mix in turmeric, red chilli, coriander, and cumin powders. Cook the masala for 2 minutes.
7. Add halved mushrooms and stir well to coat in the masala.
8. Add 1/2 cup water, cover and cook for 10 minutes – mushrooms will release their own moisture.
9. Uncover, add garam masala and salt. Cook for 3 more minutes to thicken the gravy.
10. Garnish with fresh coriander and serve hot.

Written by

Suren

Suren is the co-founder of KN Agro Concepts and the creator of Precious cold-pressed oils. Based in Tamil Nadu, he has spent years working directly with traditional Mara Chekku wood-press artisans to bring authentic, chemical-free oils from Coimbatore to health-conscious families across India. He writes about cold-pressed oil, traditional Indian food practices, and the science of natural nutrition.

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