Home
Recipes
Simple mushroom curry

Simple mushroom curry in two bowls

Simple mushroom curry

Name: Simple mushroom curry
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: Indian
Ingredients: 50g unsalted butter; 500g chestnut mushrooms quartered; 4-6 tbsp sunflower oil; 1 tsp cumin seeds; 1 tsp fennel seeds; 1 large onion finely chopped; 4 garlic cloves finely chopped; 1 tsp ground ginger; ¼ tsp ground turmeric; ½ tsp Kashmiri chilli powder; ½ tsp garam masala; 400g can chopped tomatoes; 1 tsp caster sugar; 2 tbsp thick, full-fat Greek yogurt; 2 tbsp chopped coriander; cooked rice or naan, to serve

Roopa Gulati

Save recipe

Serves 4

Easy

Prep: 15 mins

Cook: 30 mins - 40 mins

A star rating of 4.7 out of 5.81 ratingsRate

loading...

Serve these garlicky mushrooms in a rich tomato masala spiced with ground ginger, fennel seeds and cumin for an autumnal supper. Enjoy with rice or naan

Egg-free

Gluten-free

Nut-free

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Naan bread

A star rating of 4.8 out of 5.407 ratings

Chapatis

A star rating of 4.8 out of 5.81 ratings

Easy pilau rice

A star rating of 4.6 out of 5.94 ratings

Ingredients

Nutrition

Units:

MetricUS

50g unsalted butter
500g chestnut mushrooms

quartered
4-6 tbsp sunflower oil
1 tsp cumin seeds
1 tsp fennel seeds
1 large onion

finely chopped
4 garlic cloves

finely chopped
1 tsp ground ginger
¼ tsp ground turmeric
½ tsp Kashmiri chilli powder
½ tsp garam masala
400g can chopped tomatoes
1 tsp caster sugar
2 tbsp thick, full-fat Greek yogurt
2 tbsp chopped coriander
cooked rice

or naan, to serve

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal302
fat24g
saturates10g
carbs12g
sugars10g

low
fibre4g
protein7g
salt0.12g

low

Method

step 1

Melt the butter in a large wok, karahi or non-stick frying pan over a medium-high heat and cook the mushrooms for 10 mins, or until any moisture has evaporated and they’re starting to brown. Transfer to a bowl and set aside.
step 2

Heat the oil in the same pan over a medium-high heat and fry the cumin and fennel seeds, stirring continuously for about 30 seconds until they release a nutty aroma. Stir in the onion and cook for 12-15 mins until golden. Reduce the heat to medium, then add the garlic and continue frying for 1 min. Add the ginger, turmeric, chilli powder and garam masala, followed by the tomatoes and sugar. Cook, uncovered, for 5-7 mins, or until the masala thickens and a layer of oil forms around the edge of the pan.
step 3

Spoon the yogurt into a small bowl, add a small ladleful of the hot masala and mix well before stirring the yogurt into the pan of masala. Pour in 100ml hot water and simmer for 3-4 mins until the curry has the consistency of double cream. Season to taste, then return the mushrooms to the pan and stir to warm through. Scatter with the chopped coriander and serve with boiled rice or naan, if you like.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.7 out of 5.81 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now