Mushroom Curry Recipe – Authentic Indian Gravy with Coconut & Cream

Last Updated on 4 months by Neha Deshmukh

Mushroom Curry Recipe – Authentic Indian Gravy with Coconut & Cream

Hey everyone! If you’re anything like me, you’re always on the lookout for a delicious, comforting curry that’s relatively easy to make. This Mushroom Curry (or Mutter Mushroom, as some call it, though this version focuses on the mushrooms!) is exactly that. It’s a creamy, flavourful gravy packed with tender mushrooms and a beautiful blend of Indian spices. I first made this when I was craving something cozy on a rainy day, and it’s been a family favourite ever since. You’ll absolutely love it!

Why You’ll Love This Recipe

This Mushroom Curry isn’t just tasty; it’s got a lot going for it. It’s ready in under an hour, making it perfect for a weeknight meal. The gravy is rich and decadent, thanks to the cream and a touch of brown sugar, but it’s balanced by the earthy mushrooms and aromatic spices. Plus, it’s surprisingly versatile – you can adjust the spice level to your liking and even make it vegan!

Ingredients

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

• 200 grams button mushrooms
• 1 tablespoon ghee (approx. 15ml)
• 1 onion
• 1 bell pepper
• 3 tablespoons ghee (approx. 45ml)
• 1 cinnamon stick
• 3 green cardamoms
• 2 cloves
• 1 bay leaf
• 1 tablespoon ginger-garlic paste (approx. 15ml)
• 0.5 teaspoon turmeric powder (approx. 2.5ml)
• 1 teaspoon ground pepper (approx. 5ml)
• 1 cup tomato puree (approx. 240ml)
• 1 teaspoon Kashmiri red chili powder (approx. 5ml)
• 1 teaspoon kitchen king masala (approx. 5ml)
• 1 teaspoon kasuri methi (dried fenugreek leaves) (approx. 5ml)
• 1 teaspoon salt (approx. 5ml)
• 1 green chili
• 2 tablespoons cream (approx. 30ml)
• 1 teaspoon brown sugar (approx. 5ml)
• 1 tablespoon desiccated coconut (optional) (approx. 15ml)
• 2 butter cubes

Ingredient Notes

Let’s talk ingredients! A few notes to help you get the best results:

• Ghee: This clarified butter adds a wonderful richness and flavour. Don’t skimp! If you don’t have ghee, you can use vegetable oil, but the flavour won’t be quite the same.
• Mushrooms: Button mushrooms are classic, but feel free to experiment! Shiitake, oyster, or even a mix of wild mushrooms would be fantastic. In some regions of India, dhingri mushrooms are preferred.
• Kitchen King Masala: This is a popular spice blend in North India. It adds a unique depth of flavour. You can find it at most Indian grocery stores, or online. (More on this in the FAQs!)
• Kasuri Methi: Don’t skip this! It adds a lovely, slightly bitter aroma that’s essential to the flavour profile. Crush it between your palms before adding it to release its fragrance.
• Desiccated Coconut: This is optional, but it adds a lovely texture and subtle sweetness. It’s more common in some regional variations of this curry.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat 1 tablespoon of ghee in a pan over medium heat. Add the sliced mushrooms and sauté until all the water evaporates and they turn golden brown. This usually takes about 5-7 minutes. Transfer them to a plate and set aside.
2. In the same pan, add another tablespoon of ghee. Add the chopped onions and bell peppers and sauté until the onions are golden brown and softened. Transfer these to the same plate as the mushrooms.
3. Now, heat the remaining 3 tablespoons of ghee in the pan. Add the cinnamon stick, cardamom pods, cloves, and bay leaf. Sauté for about 30 seconds, until fragrant. This blooms the spices and releases their flavour.
4. Add the chopped onion and ginger-garlic paste to the pan. Sauté for about 2 minutes, until the onions are translucent and fragrant.
5. Stir in the turmeric powder and ground pepper. Cook for another minute, stirring constantly to prevent burning.
6. Pour in the tomato puree and cook for 2 minutes, stirring occasionally, until it thickens slightly.
7. Now for the magic! Add the Kashmiri red chili powder, kitchen king masala, kasuri methi, and salt. Cook for 5-7 minutes, stirring frequently, until the oil starts to separate from the gravy. This is a sign that the spices are well cooked.
8. Add the green chili, cream, and brown sugar. Simmer for 2 minutes, stirring gently, until everything is well combined.
9. Add the sautéed mushrooms, onions, and bell peppers back into the gravy. Mix well to coat everything in the delicious sauce.
10. If you’re using it, add the desiccated coconut and butter cubes. Cook for 3-4 minutes on medium heat, stirring occasionally, until the butter melts and everything is heated through.
11. Garnish with a sprinkle of pepper, almond slices, and a touch of grated ginger. Serve hot with naan, rice, or roti!

Expert Tips

• Don’t overcrowd the pan when sautéing the mushrooms. Work in batches if necessary to ensure they brown properly.
• Adjust the amount of green chili to your spice preference.
• For a richer flavour, use full-fat cream.
• Don’t be afraid to taste and adjust the seasoning as you go!

Variations

• Vegan Adaptation: Substitute the ghee with vegetable oil and the cream with coconut cream or cashew cream.
• Spice Level Adjustment: Reduce or increase the amount of Kashmiri red chili powder and green chili to control the heat.
• Gluten-Free Option: This recipe is naturally gluten-free, but always double-check the ingredients of your spice blends.
• Festival Adaptations: My aunt always makes this during Diwali – she adds a handful of peas for extra colour and sweetness! It’s also lovely during Holi, when you want something comforting and flavourful.

Serving Suggestions

This Mushroom Curry is incredibly versatile. It’s fantastic with:

• Naan: A classic pairing!
• Basmati Rice: Fluffy basmati rice soaks up all that delicious gravy.
• Roti: Whole wheat roti is a healthier option.
• Jeera Rice: Cumin-flavored rice adds another layer of flavour.
• A side of raita (yogurt dip) to cool things down.

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. The flavours actually develop even more overnight!

FAQs

Can I use different types of mushrooms in this curry?

Absolutely! Feel free to experiment with shiitake, oyster, or a mix of wild mushrooms.

What is Kitchen King Masala and where can I find it?

Kitchen King Masala is a popular North Indian spice blend. You can find it at most Indian grocery stores or online retailers like Amazon. If you can’t find it, you can try making your own blend using coriander powder, cumin powder, turmeric powder, red chili powder, and a touch of amchur (dried mango powder).

Can I make this curry ahead of time?

Yes! You can make the gravy ahead of time and store it in the refrigerator for up to 2 days. Add the mushrooms just before serving.

How can I adjust the spice level of this curry?

Reduce or increase the amount of Kashmiri red chili powder and green chili to control the heat. You can also remove the seeds from the green chili for a milder flavour.

What is the best way to serve Mushroom Curry – with naan, rice, or roti?

Honestly, all three are delicious! It really comes down to personal preference. I love it with naan for dipping, but my husband prefers it with fluffy basmati rice.