Mushroom Curry Recipe- Indian Sesame Oil, Kalpasi & Cashew Paste

Last Updated on 4 months by Neha Deshmukh

Mushroom Curry Recipe: Indian Sesame Oil, Kalpasi & Cashew Paste

Hey everyone! If you’re anything like me, you’re always on the lookout for a comforting, flavourful curry that isn’t too complicated to make. This Mushroom Curry is exactly that – a beautiful blend of aromatic spices, earthy mushrooms, and a creamy cashew paste that will absolutely blow your mind. I first stumbled upon a version of this recipe during a trip to South India, and I’ve been tweaking it ever since to get it just right. It’s become a real favourite in my kitchen, and I can’t wait to share it with you!

Why You’ll Love This Recipe

This isn’t your average mushroom curry. The secret lies in the unique combination of spices and the luxurious cashew paste. It’s a little different, a little special, and so delicious. Here’s what makes it stand out:

• Rich & Aromatic: The use of Indian sesame oil and spices like kalpasi (stone flower) creates a depth of flavour you won’t find anywhere else.
• Creamy Texture: The cashew paste adds a wonderful creaminess without relying on heavy cream or yogurt.
• Versatile: Perfect with roti, rice, or even dosa – it’s a great all-rounder.
• Surprisingly Easy: While the spice list might look a little long, it’s a pretty straightforward recipe to follow.

Ingredients

Here’s what you’ll need to make this amazing Mushroom Curry:

• 1 tablespoon Indian sesame oil (approx. 15ml)
• 0.5 inch piece cinnamon (Indian cassia)
• 3 cloves
• 2 small pieces of star anise
• 3 cardamom
• 1 small piece of kalpasi (stone flower)
• 1 teaspoon fennel seeds (approx. 5g)
• 2 green chillies, slit
• 0.5 cup onions, chopped (approx. 75g)
• 1 teaspoon salt (approx. 6g)
• 0.5 teaspoon black pepper powder (approx. 2.5g)
• 0.5 teaspoon red chilli powder (approx. 2.5g)
• 0.5 teaspoon turmeric powder (approx. 2.5g)
• 1 teaspoon coriander powder (approx. 5g)
• 1 teaspoon curry masala powder (approx. 5g)
• 0.5 teaspoon sugar (approx. 2.5g)
• 2 cups mushrooms, diced (approx. 250g)
• 1 cup green peas (fresh / frozen) (approx. 150g)
• 0.5 cup water (approx. 120ml)
• 1 tablespoon coriander leaves, finely chopped (approx. 7g)
• 1 pod garlic cloves
• 1 inch piece ginger
• 4 tomatoes
• 3 tablespoons cashews (approx. 30g)
• 3 tablespoons fresh coconut (approx. 30g)
• 1 tablespoon white poppy seeds (approx. 8g)

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best flavour:

• Indian Sesame Oil: This is not the same as regular sesame oil! Indian sesame oil has a much more robust, nutty flavour. It’s essential for that authentic taste. If you can’t find it, you can substitute with a neutral oil like sunflower oil, but it won’t be quite the same.
• Kalpasi (Stone Flower): This is a unique spice with a smoky, earthy flavour. It’s often used in South Indian cuisine. You can find it at Indian grocery stores or online. Don’t worry if you can’t find it, you can omit it, but it really does add something special.
• Cashew Paste: This is what gives the curry its creamy texture. Soaking the cashews beforehand is crucial for a smooth paste. I sometimes add a splash of milk to the blender to help it along.
• Spice Blend: Don’t be intimidated by the number of spices! They all work together to create a complex and delicious flavour. Feel free to adjust the chilli powder to your liking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the Indian sesame oil in a pan over low heat. Add the cinnamon, cloves, star anise, kalpasi, fennel seeds, and green chillies. Sauté until fragrant – this usually takes about a minute. You’ll know it’s ready when your kitchen smells amazing!
2. Add the chopped onions and salt. Cook until the onions soften and turn translucent, about 2-3 minutes.
3. Now, add the black pepper, red chilli powder, turmeric, coriander powder, curry masala powder, and sugar. Sauté briefly – just 30 seconds or so – to prevent the spices from burning.
4. Time for the flavour base! Blend the garlic, ginger, and tomatoes into a smooth paste. Add this paste to the pan and cook, covered, for 5-6 minutes, stirring occasionally.
5. Add the diced mushrooms and green peas. Pour in ½ cup of water, cover the pan, and simmer until the mushrooms soften, about 5-7 minutes.
6. While the mushrooms are simmering, let’s make the cashew paste. Soak the cashews, coconut, and poppy seeds in ½ cup of water for about 5 minutes. Then, drain and grind them into a fine paste.
7. Add the cashew-coconut paste to the curry. Stir well and simmer, covered, for another 5 minutes, or until the curry has thickened to your liking.
8. Finally, garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t rush the sautéing process. Allowing the spices to bloom in the oil releases their full flavour.
• If the curry becomes too thick, add a little more water.
• For a richer flavour, you can add a tablespoon of ghee (clarified butter) along with the sesame oil.

Variations

• Vegan Adaptation: Simply omit the cashew paste and use a can of coconut milk instead. It won’t be exactly the same, but still incredibly delicious.
• Spice Level Adjustment: If you prefer a milder curry, reduce the amount of red chilli powder. For a spicier kick, add a pinch of cayenne pepper.
• Regional Variations: My friend’s grandmother, who lives in North India, adds a touch of garam masala at the end for a warmer flavour. In South India, some people like to add a squeeze of lemon juice for brightness.

Serving Suggestions

This Mushroom Curry is incredibly versatile! Here are a few of my favourite ways to serve it:

• With hot, fluffy roti or naan.
• Alongside a bed of fragrant basmati rice.
• As a side dish with dosa for a South Indian feast.

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

• Can I use dried mushrooms in this recipe? Yes, you can! Just rehydrate them in hot water for about 30 minutes before adding them to the curry.
• What is Kalpasi and where can I find it? Kalpasi, also known as stone flower, is a unique spice used in South Indian cooking. You can find it at Indian grocery stores or online.
• Can I make the cashew paste ahead of time? Absolutely! You can make the cashew paste a day or two in advance and store it in the refrigerator.
• Is it possible to reduce the oil content in this curry? Yes, you can reduce the amount of oil, but the oil is important for flavour. You can try using 1/2 tablespoon of oil and adding a splash of water if needed.
• What is the best type of rice to serve with this mushroom curry? Basmati rice is a classic choice, but you can also use jasmine rice or any other long-grain rice.

Enjoy! I hope you love this Mushroom Curry as much as I do. Let me know in the comments how it turns out for you!