Mushroom Cashew Recipe – Authentic Indian Curry with Lemon & Spices

Last Updated on 5 months ago by Neha Deshmukh

Mushroom Cashew Recipe – Authentic Indian Curry with Lemon & Spices

Hey everyone! If you’re anything like me, you’re always on the lookout for a delicious, comforting curry that doesn’t take forever to make. This Mushroom Cashew Curry is exactly that – a flavourful, aromatic dish that comes together surprisingly quickly. I first made this when I was craving something a little special but didn’t want to spend hours in the kitchen, and it’s been a family favourite ever since!

Why You’ll Love This Recipe

This isn’t just another mushroom curry. The cashews add a lovely richness and subtle sweetness that balances the spices beautifully. It’s a really satisfying meal, perfect for a weeknight dinner or a special occasion. Plus, it’s relatively easy to make, even if you’re new to Indian cooking. It’s a fantastic way to enjoy the earthy flavours of mushrooms with a creamy, comforting twist.

Ingredients

Here’s what you’ll need to create this delicious curry:

• 1 cup white button mushrooms
• ½ cup cashews
• 1 onion
• 1 tomato
• 1 teaspoon ginger garlic paste
• 1 green chili
• 1-2 sprigs curry leaves
• ½ teaspoon cumin seeds
• 2 tablespoons oil
• ½ – 1 teaspoon red chili powder (adjust to your spice preference!)
• ¼ teaspoon turmeric
• 1 teaspoon garam masala
• ½ teaspoon salt (or to taste)
• 1 teaspoon lemon juice

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Cashews: These are key for that creamy texture. Soaking them for 15 minutes softens them up and helps them blend into the gravy beautifully.
• White Button Mushrooms: These are readily available and work wonderfully. But feel free to experiment with other varieties – shiitake or oyster mushrooms would also be amazing!
• Curry Leaves: Don’t skip these! They add a unique, fragrant flavour that’s essential to South Indian cuisine. If you can’t find fresh ones, dried curry leaves will work in a pinch, but the flavour won’t be quite as vibrant.
• Garam Masala: This is a blend of warming spices, and every family has their own version. You can find pre-made blends in most supermarkets, or even make your own! Regional variations often include cardamom, cinnamon, cloves, and black pepper.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the cashews in water for about 15 minutes. While those are soaking, chop your onion, slit your green chili, and blend the tomato into a smooth puree.
2. Heat the oil in a pan over medium heat. Once hot, add the cumin seeds and let them splutter – that’s when you know they’re releasing their flavour!
3. Add the ginger garlic paste and sauté for a minute or so, until it smells fragrant. This is where the magic starts!
4. Now, toss in the chopped onion and green chili. Stir-fry until the onion turns golden brown – this usually takes about 5-7 minutes.
5. Pour in the tomato puree and cook until the raw smell disappears and the mixture thickens a bit. This usually takes another 5-7 minutes.
6. Time for the spices! Add the curry leaves, red chili powder, turmeric, and garam masala. Sauté for 1-2 minutes, stirring constantly, to prevent them from burning.
7. Add the sliced mushrooms, drained cashews, and salt. Stir-fry on high heat until the mushrooms are tender and have released their moisture. This should take around 8-10 minutes.
8. Finally, adjust the salt if needed, sprinkle with lemon juice, and serve hot!

Expert Tips

• Don’t overcrowd the pan when cooking the mushrooms. If you have a lot, cook them in batches to ensure they brown nicely.
• For a smoother gravy, you can blend the cooked curry with an immersion blender before adding the lemon juice.
• Taste as you go! Adjust the spices to your liking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the cashews for ½ cup of coconut cream for a delicious vegan version. It won’t be exactly the same, but still incredibly tasty! My friend, Priya, swears by this.
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level: Adjust the amount of red chili powder to control the heat. Use ¼ teaspoon for mild, ½ teaspoon for medium, and 1 teaspoon or more for hot.
• Festival Adaptations: During Navratri or other fasting periods, you can skip the onion and garlic for a vrat-friendly version.

Serving Suggestions

This Mushroom Cashew Curry is fantastic with:

• Steaming hot rice
• Warm roti or naan
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

FAQs

1. Can I use a different type of mushroom in this recipe?

Absolutely! Shiitake, oyster, or even portobello mushrooms would all work well.

2. How can I make this curry richer and creamier?

Adding a tablespoon of coconut cream or a swirl of yogurt at the end will make it extra rich and creamy.

3. What is the best way to store leftover mushroom cashew curry?

Store it in an airtight container in the refrigerator. It actually tastes even better the next day!

4. Can I freeze this curry?

Yes, you can! Freeze it in an airtight container for up to 2 months.

5. What is garam masala, and can I make my own blend?

Garam masala is a blend of warming spices. You can definitely make your own! A typical blend includes cardamom, cinnamon, cloves, cumin, coriander, and black pepper.

6. What side dishes pair well with Mushroom Cashew Curry?

Raita, a simple salad, or a side of papadums are all great choices.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments if you try it, and how it turns out!