Mushroom Curry with Tomatoes | Indian Spiced Curried Mushrooms
Recipe type: Side
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
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 the warm mushroom curry with plain white rice. Enjoy!
Recipe by Flavor Quotient at