Curried Mushrooms with Tomatoes

Mushrooms with tomatoes and yogurt create an amazing combination with all the flavors of Indian spices.
While making this mushroom curry, I suddenly realized that half of my days are spent either by reading various food blogs from all over the world or by watching cooking videos on YouTube.
But I wonder why this thought came to my mind during this recipe; because this one is neither from a blog nor from YouTube! Crazy human mind! Eh!
But the fact still remains the same! I am fanatic about anything related to food/cooking – blogs, cooking videos, cooking programs on television, cook books, cooking tools, utensils, kitchen gadgets or anything I can think of which is related in some way or the other to food!

I spent literally hours on online shopping sites to browse through home and kitchen section!

Curried-Mushroom-with-Tomatoes-2nI am kind of embarrassed sometimes to see how my collection of cookbooks has piled up!

My mum would definitely snub it as ‘pure-waste-of-money’ and she might be right in some sense; but I just feel such irresistible attachments to cook books that it becomes impossible to drag myself out without bringing one home with me!

Curried-Mushroom-with-Tomatoes-4My today’s recipe is one from the recent addition of books in my collection. This book promises a lot of enthusiastic recipes but it’s not of any particular author. It’s a collection from all over the world which I liked.

The curried mushroom with tomatoes has a smooth texture and subtle hint of the spices. I feel it is best served with rice as we had it.


Curried Mushrooms with Tomatoes
Prep time
Cook time
Total time
Cuisine: Indian
Serves: 4 servings
  • Vegetable oil – 5 tbsp
  • Button mushroom – 500 gms, quartered
  • Fresh cream – 100 ml
  • Ripe red tomatoes – 2, large, finely chopped
  • Fresh coriander leaves – 1 cup, finely chopped
  • Salt and pepper to taste
  • For Spice Paste
  • Garlic – 4 cloves,
  • Ginger – 1 inch piece, roughly chopped
  • Onion – 1, large, roughly chopped
  • Turmeric powder – ½ tsp
  • Cumin powder – 1 tsp
  • Coriander powder – 1 tsp
  • Water as required
  1. To make the spice paste, put all the ingredients listed under spice paste in a blender and blend until smooth.
  2. Heat 3 tablespoon of oil in a large skillet until hot, add mushrooms and stir fry over high heat for 4 to 5 minutes. Transfer the contents to a bowl.
  3. Heat remaining oil in the same skillet, add curry paste from the blender and stir fry over medium heat for 3 to 4 minutes.
  4. Return the mushrooms and all the juices to the pan.
  5. Add the cream and chopped tomatoes and cook, stirring continuously, for 3-4 minutes or until tomatoes have cooked down a little and mushrooms are soft and cook through. Season well with salt and pepper.
  6. Remove from heat, stir in the chopped coriander leaves and serve immediately.


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