Mushroom Curry Leaves Recipe – Easy Indian Side Dish

Last Updated on 2 months by Neha Deshmukh

Mushroom Curry Leaves Recipe – Easy Indian Side Dish

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavorful side dish that’s a little different from the usual. This Mushroom Curry Leaves recipe is exactly that. It’s a simple sauté that’s packed with South Indian flavors, and honestly, it disappears pretty quickly whenever I make it. I first stumbled upon a version of this at a friend’s place, and I’ve been tweaking it ever since to get it just right. It’s become a weeknight staple in my kitchen, and I’m so excited to share it with you!

Why You’ll Love This Recipe

This isn’t your average mushroom sauté. The combination of earthy mushrooms, fragrant curry leaves, and the delightful pop of mustard seeds creates a truly unique flavor profile. It’s:

• Quick & Easy: Ready in under 20 minutes!
• Flavorful: A beautiful blend of South Indian spices.
• Versatile: Perfect as a side dish, or even a topping for toast.
• Simple Ingredients: You probably have most of them already.

Ingredients

Here’s what you’ll need to make this delicious mushroom curry leaves dish:

• 1 tbsp Oil
• 0.5 tsp Mustard Seeds
• 1 sprig Curry Leaves (about 10-12 leaves)
• 0.5 medium Onion, chopped
• 8 oz Mushrooms, sliced (about 225g)
• 0.5 medium Bell Pepper, chopped
• 5-6 sprigs Cilantro, chopped
• Salt to taste
• Black Pepper to taste

Ingredient Notes

Let’s talk about a few key ingredients!

• Curry Leaves: These are essential for that authentic South Indian flavor. You can find them at most Indian grocery stores, and sometimes even in the produce section of well-stocked supermarkets. Don’t substitute with curry powder – they’re completely different!
• Mustard Seeds: The little guys add a lovely nutty flavor and a fun little pop when they’re heated. Black mustard seeds are traditionally used, but yellow work in a pinch.
• Mushrooms: I like using button mushrooms for this, but cremini or even shiitake mushrooms would be fantastic.
• Onion: Red, white, or yellow onions all work well. I usually use yellow for its mild sweetness.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a large skillet over medium heat. You’ll know it’s ready when a tiny drop of water sizzles in it.
2. Add the mustard seeds and let them pop! This usually takes about 30 seconds. You’ll hear them start to crackle and jump – that’s how you know they’re ready.
3. Now, toss in the curry leaves and chopped onions. Sauté until the onions turn translucent, about 2-3 minutes. The kitchen should be smelling amazing right about now!
4. Add the sliced mushrooms with a pinch of salt. Cook until all the moisture evaporates, around 5-6 minutes. Don’t overcrowd the pan, or they’ll steam instead of brown.
5. Stir in the chopped bell pepper and cilantro. Cook for just one minute – you want the bell pepper to retain a little bit of crunch.
6. Season with black pepper to taste and remove from the heat. That’s it!

Expert Tips

• Don’t skip the popping of the mustard seeds! It really unlocks their flavor.
• High heat is your friend when sautéing mushrooms. It helps them brown nicely instead of getting soggy.
• Taste as you go! Adjust the salt and pepper to your liking.

Variations

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

• Spice Level: For a little heat, add a pinch of red chili powder or a finely chopped green chili along with the onions. My husband loves it hot, so I often add a serrano pepper for him.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just make sure your oil is gluten-free if you’re particularly sensitive.
• Vegan Option: This recipe is already vegan!

Serving Suggestions

This mushroom curry leaves dish is incredibly versatile. Here are a few ways to enjoy it:

• Serve warm over toasted bread for a quick and easy snack or light meal.
• Pair it with rice and dal for a complete Indian meal.
• Use it as a filling for wraps or sandwiches.
• It’s also fantastic as a side dish with grilled chicken or fish.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave. It’s best enjoyed fresh, though!

FAQs

Let’s answer some common questions:

• What type of mushrooms work best in this recipe? Button mushrooms are classic, but cremini, shiitake, or oyster mushrooms all work beautifully.
• Can I make this ahead of time? While it’s best fresh, you can definitely prep the ingredients (chop the onions, mushrooms, and bell pepper) ahead of time.
• What is the significance of popping mustard seeds? Popping the mustard seeds releases their essential oils, which gives them their distinctive flavor.
• Can I use dried curry leaves? Fresh curry leaves are always best, but if you can’t find them, you can use dried. Use about 1 teaspoon of dried curry leaves for every sprig of fresh.
• What are some other dishes that pair well with this mushroom curry? It goes wonderfully with a simple lentil soup (dal), jeera rice (cumin rice), or a cooling raita (yogurt dip).

Enjoy! I really hope you give this recipe a try. Let me know what you think in the comments below.