Mushroom Curry Recipe – Authentic Indian Style with Caramelized Onions

Last Updated on 2 months by Neha Deshmukh

Mushroom Curry Recipe – Authentic Indian Style with Caramelized Onions

Hey everyone! If you’re anything like me, a comforting, flavorful curry is always a good idea. And this Mushroom Curry? It’s become a real favorite in my kitchen – packed with flavor, surprisingly easy to make, and seriously satisfying. I first made this when I was craving something warm and cozy on a rainy day, and it’s been a regular ever since. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any mushroom curry. The secret lies in the caramelized onions – they add a depth of sweetness that takes this dish to another level. It’s a wonderfully aromatic, flavorful curry that’s perfect for a weeknight dinner or a special occasion. Plus, it comes together in under 30 minutes!

Ingredients

Here’s what you’ll need to create this deliciousness:

• 3 tablespoons oil
• 2 large onions
• 2 medium tomatoes
• 200 grams button mushrooms
• 1 tej patta (Indian bay leaf)
• 0.5 teaspoon ginger-garlic paste
• 0.25 teaspoon turmeric powder
• 0.5 teaspoon red chili powder
• 0.5 teaspoon coriander powder
• 0.5 teaspoon cumin powder
• 0.5 teaspoon garam masala
• 3 tablespoons coriander leaves, chopped
• 1-2 green chilies
• Salt, as needed

Ingredient Notes

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

Oil Varieties for Indian Cooking

Traditionally, we use neutral oils like vegetable or canola oil for everyday cooking. But for a richer flavor, you could try using mustard oil (especially good in North Indian cuisine!) or even a touch of ghee.

Understanding Tej Patta (Indian Bay Leaf)

Don’t confuse this with regular bay leaves! Tej patta has a slightly different flavor profile – it’s warmer and more cinnamon-like. It really adds a lovely aroma to the curry.

Choosing the Right Onions for Caramelization

Yellow onions are your best bet for caramelizing. They have a good balance of sweetness and flavor. Red onions can work in a pinch, but they don’t caramelize quite as deeply.

Types of Chili Powder Used in Indian Cuisine

Kashmiri chili powder is fantastic for color and mild heat. If you like things spicier, you can add a pinch of cayenne pepper or use a hotter chili powder variety.

Fresh vs. Ground Spices: A Flavor Comparison

While fresh spices are amazing, ground spices are perfectly fine for this recipe and super convenient! Just make sure your spices are relatively fresh – they lose their potency over time.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prep Work: First, slice your 200g of mushrooms. Then, chop 2 large onions – one into squares (about 1 ½ cups) and the other finely (about ½ cup). Finely chop your 2 medium tomatoes too. Having everything prepped makes the cooking process so much smoother.
2. Caramelize Onions: Heat 3 tablespoons of oil in a pan over medium heat. Add the onion squares and sauté until they turn a beautiful golden brown. This takes patience, about 15-20 minutes, but trust me, it’s worth it! Remove the caramelized onions and set them aside.
3. Make Masala: In the same pan, add the tej patta and sauté the finely chopped onion until it becomes translucent. Add the ½ teaspoon of ginger-garlic paste and cook until fragrant, about a minute.
4. Add Tomatoes: Stir in the chopped tomatoes and cook until they soften. Then, add the ¼ teaspoon turmeric powder, ½ teaspoon red chili powder, ½ teaspoon coriander powder, and ½ teaspoon cumin powder. Cook until the oil starts to separate from the masala – this is a sign that the spices are nicely roasted.
5. Cook Mushrooms: Add the sliced mushrooms and salt to the pan. Sauté until the mushrooms release their water and cook down, about 5-7 minutes.
6. Combine & Simmer: Mix in the caramelized onion squares, ½ teaspoon garam masala, 3 tablespoons of chopped coriander leaves, and 1-2 green chilies (depending on your spice preference). Cook for another 2 minutes, allowing all the flavors to meld together.
7. Serve: Garnish with a sprinkle of fresh coriander and serve hot with roti or naan.

Expert Tips

• Don’t overcrowd the pan when cooking the mushrooms. Cook them in batches if necessary to ensure they brown nicely.
• Keep stirring the masala to prevent it from sticking to the bottom of the pan.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!

Variations

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

Vegan Mushroom Curry Adaptation

This recipe is already pretty close to vegan! Just ensure your oil doesn’t contain any animal products.

Gluten-Free Options & Considerations

This recipe is naturally gluten-free. Just double-check the ingredients in your garam masala to ensure it doesn’t contain any gluten-containing additives.

Spice Level Adjustment Guide (Mild, Medium, Hot)

• Mild: Reduce the red chili powder to ¼ teaspoon or omit it altogether.
• Medium: Use the ½ teaspoon of red chili powder as written.
• Hot: Add a pinch of cayenne pepper or use a hotter chili powder.

Festival Adaptations (Navratri, Diwali)

During Navratri, you can skip the onions and garlic for a vrat-friendly version. For Diwali, you can add a touch of cashew paste for extra richness.

Serving Suggestions

This Mushroom Curry is fantastic with:

• Roti or naan (of course!)
• Steamed rice
• 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. Reheat gently on the stovetop or in the microwave.

FAQs

What type of mushrooms work best in this curry?

Button mushrooms are classic and readily available, but you can also use cremini, shiitake, or a mix of different varieties!

Can I make this curry ahead of time?

Yes! The flavors actually develop even more overnight. Just store it in the fridge and reheat when you’re ready to eat.

How can I adjust the thickness of the curry?

If you want a thicker curry, simmer it for a few extra minutes to allow the sauce to reduce. If you want a thinner curry, add a splash of water or vegetable broth.

What is the best way to caramelize onions for this recipe?

Low and slow is the key! Cook the onions over medium-low heat, stirring occasionally, until they turn a deep golden brown. Patience is a virtue here.

Can I use ginger and garlic powder instead of paste?

You can, but the flavor won’t be quite as vibrant. If using powders, use about ½ teaspoon of each.

What is Tej Patta and can I substitute it?

Tej patta is Indian bay leaf. If you can’t find it, you can use a regular bay leaf, but the flavor will be slightly different.