Authentic Indian Curry: Mushroom Curry

Authentic Indian Curry: Mushroom Curry

An authentic curry from my home country that doesn't use a drop of water. This is an indulgent curry that lets you enjoy the umami of mushrooms to their fullest.

Ingredients: 2 generous servings

350 g
1 large
Canned tomatoes
400 g
2 cloves
2.5 cm
Vegetable oil
1 tablespoon
Black pepper
1/3 teaspoon
1/2 teaspoon
Coriander powder
1 tablespoon
Garam masala
1 teaspoon
Cumin powder
1 teaspoon
Fresh coriander leaves
1 handful
To taste
As much as you like


1. Cut the mushrooms in half. Finely chop the onion, ginger and garlic. Open the tomato can. Finely chop the fresh coriander leaves too.
2. Heat the vegetable oil in a frying pan, and stir fry the chopped garlic and ginger over medium heat. Be careful not to let it burn.
3. Once the ginger has turned light brown, add the black pepper and turmeric and mix with the oil (about 30 seconds).
4. Add the onion and stir-fry for about 3 minutes over medium heat.
5. It will be like this.
6. Add the garam masala, coriander powder and cumin powder, and mix well to blend with the oil.
7. If you like a spicy curry, add 1/4 to 1/2 teaspoon of cayenne powder, and stir fry for another minute. See the Hints.
8. Add the canned tomato and stir fry well over medium-high heat. The tomatoes will lose their color and texture and become paste-like. Some oil will come out of them too.
9. Add the mushrooms and salt. Mix the tomato base and the mushrooms, cover the pan with a lid, and simmer over low heat for about 15 minutes, stirring occasionally.
10. Some moisture will come out of the mushrooms and it will look like this.
11. Add the chopped coriander leaves and simmer for another 2 minutes over low heat. Taste, and adjust the seasoning with salt if needed.
12. Transfer to serving plates, garnish with fresh coriander leaves and it's done. Put a pat of butter on top and enjoy with rice and naan bread.

Story Behind this Recipe

Indian families don't eat a lot of mushrooms, but you do see this curry served at restaurants in Japan. I recently received a lot of mushrooms from a neighbor of mine, so I tried re-creating this restaurant curry dish, and was very happy with the results.