Creamy Indian Mushroom Kurma Recipe

I’m convinced that mushroom kurma is the dish that’ll make you forget you’re eating vegetables – and trust me, that’s coming from someone who once considered ketchup a legitimate vegetable. This creamy, coconut-kissed curry transforms humble button mushrooms into something so rich and satisfying, you’ll wonder why you ever bothered with meat versions. The secret lies in building layers of flavor that’ll have your kitchen smelling like the best Indian restaurant in town, but there’s one technique that makes all the difference.

Why You’ll Love this Creamy Indian Mushroom Kurma

What makes this mushroom kurma so irresistible? I’ll tell you exactly why this recipe hits differently than your average weeknight dinner.

First, it’s ridiculously creamy without being heavy. The coconut and cashews create this velvety sauce that coats every mushroom perfectly. You get complex flavors from whole spices, but honestly, the ingredient list won’t send you running to three different stores.

The best part? It’s basically foolproof. Even if you’re still figuring out the difference between cardamom and cinnamon, this forgiving recipe delivers restaurant-quality results every single time.

What Ingredients are in Creamy Indian Mushroom Kurma?

This mushroom kurma keeps things surprisingly simple on the ingredient front. You won’t need to hunt down exotic spices from specialty stores or decipher Sanskrit names on tiny jars. Most of these items are probably hanging out in your pantry right now, just waiting for their moment to shine.

The magic happens when everyday ingredients like cashews and coconut transform into something that tastes like you’ve been perfecting this recipe for decades. Trust me, the combination of aromatics and that creamy masala paste creates layers of flavor that’ll make you question why you ever settled for bland weeknight dinners.

For the Kurma:

• 200g button mushrooms, sliced
• 1 large onion, finely chopped
• 1 medium tomato, finely chopped
• 1 tbsp oil
• 1 bay leaf
• 2 cloves
• 1 cardamom pod
• 1 cinnamon stick
• ½ tsp red chili powder
• ½ tsp coriander powder
• ¼ tsp garam masala powder
• ¼ tsp turmeric powder
• 2 tbsp fresh coriander leaves, chopped
• Salt to taste
• Water as needed

For the Masala Paste:

• 1-2 green chilies
• 6 garlic cloves
• 1-inch piece fresh ginger
• ⅓ cup fresh grated coconut
• 6 cashews
• ½ tsp poppy seeds
• ¼ cup thick yogurt

A Few Things Worth Knowing

Don’t stress if your coconut isn’t perfectly fresh, frozen works just fine here. The cashews are doing serious heavy lifting in the creaminess department, so don’t skimp on those. If you can only find salted ones, just go easy on the salt later.

Those whole spices, the bay leaf, cloves, cardamom, and cinnamon, they’re not just for show. They infuse the oil with aromatic goodness that makes your kitchen smell like an actual Indian restaurant. Just remember to fish them out before serving unless you enjoy the surprise crunch of a whole clove.

The yogurt needs to be thick, not the watery stuff that’s been sitting in your fridge since who knows when. Greek yogurt works perfectly if that’s what you’ve got.

And if poppy seeds seem unnecessarily fancy, honestly, you can skip them without the world ending.

How to Make this Creamy Indian Mushroom Kurma

Making this mushroom kurma is like conducting a tiny orchestra in your kitchen, each step building on the last until you’ve got something that sounds way more complicated than it actually is.

Start with Your Masala Paste****

First things first, you need to tackle that masala paste because everything else waits for this moment. Toss your 1-2 green chilies, 6 garlic cloves, and that 1-inch piece of ginger into a food processor or blender. Add the ⅓ cup fresh grated coconut, 6 cashews, ½ teaspoon poppy seeds, and ¼ cup thick yogurt. Blend until it’s smooth and creamy, which might take a few minutes of stopping and scraping down the sides.

Don’t worry if it’s not perfectly silky, we’re not making baby food here.

Build Your Aromatic Base

Heat 1 tablespoon oil in a heavy-bottomed pan over medium heat. This is where the magic starts happening. Drop in your 1 bay leaf, 2 cloves, 1 cardamom pod, and 1 cinnamon stick. They’ll start sizzling and releasing their oils almost immediately, filling your kitchen with that unmistakable warm spice aroma that makes you feel like you actually know what you’re doing.

Now add your 1 large finely chopped onion to this fragrant oil. Sauté until it turns golden brown, which takes about 5-7 minutes. Don’t rush this part, golden onions are the foundation of good curry, and pale, sad onions will give you pale, sad results.

Layer in the Tomatoes and Spices

Add your 1 medium finely chopped tomato to the golden onions and cook until it breaks down and gets soft and jammy, about 3-4 minutes. The tomato should lose its raw bite and start melting into the onions.

Time for the spice parade. Add ½ teaspoon red chili powder, ½ teaspoon coriander powder, ¼ teaspoon garam masala powder, and ¼ teaspoon turmeric powder. Mix everything together and cook for about a minute, just enough to wake up those spices without burning them. Your kitchen should smell absolutely incredible right about now.

Enter the Mushrooms

Add your 200g sliced button mushrooms to the pan and give everything a good stir. The mushrooms will release their moisture and start shrinking down, which is exactly what we want.

Sauté them for 5-6 minutes until they’ve given up most of their water and gotten a little color on them.

Transform with the Masala Paste

Here’s where your hard work on that masala paste pays off. Add it to the pan along with any curry leaves if you’ve got them, and cook for 2-3 minutes, stirring constantly. The paste will darken slightly and start smelling nutty and rich.

Create the Creamy Magic****

Here’s the trick that makes this whole thing work. Take your coconut-cashew paste, thin it out with a little water until it’s pourable but not watery, then add it to the pan. This is your cream base, the thing that transforms a bunch of sautéed vegetables into something restaurant-worthy.

Add salt to taste, then bring the whole thing to a gentle simmer. Cover the pan and let it cook for 14-15 minutes, stirring occasionally, until the sauce thickens to a rich, coating consistency. The mushrooms should be tender and the sauce should cling to them beautifully.

Finish and Serve

Sprinkle with your 2 tablespoons chopped fresh coriander leaves right before serving. Don’t forget to fish out those whole spices unless you enjoy the surprise of biting into a whole cardamom pod, which trust me, you don’t.

The kurma should be creamy, fragrant, and substantial enough to make you forget you’re eating vegetables.

Creamy Indian Mushroom Kurma Substitutions and Variations

Whether you’re dealing with dietary restrictions, missing ingredients, or just want to shake things up, this mushroom kurma is surprisingly flexible and won’t throw a tantrum if you need to make some swaps.

Can’t find button mushrooms? I’ll use cremini, shiitake, or even oyster mushrooms instead. They’ll each bring their own personality to the party.

For dairy-free versions, I swap the curd for coconut cream or cashew cream. Both work beautifully.

Missing poppy seeds? I’ll skip them entirely or substitute with blanched almonds for extra richness. The kurma won’t hold grudges.

What to Serve with Creamy Indian Mushroom Kurma

Since mushroom kurma brings such rich, aromatic flavors to the table, I like pairing it with sides that’ll soak up every drop of that creamy goodness.

Basmati rice works perfectly—those long grains grab onto the sauce like little flavor sponges.

Naan or chapati? Both winners.

I prefer tearing off pieces and using them as edible spoons, because who needs proper utensils when you’ve got bread, right?

For something lighter, try it with jeera rice or even plain steamed rice.

The kurma’s bold spices won’t get lost, trust me.

Final Thoughts

After walking through this mushroom kurma recipe with you, I can’t help but think about how this dish perfectly captures what I love most about Indian cooking—layers of flavor that build into something way greater than the sum of its parts.

Sure, it takes a few steps. Making that masala paste, tempering those whole spices.

But honestly? That’s where the magic happens.

Each element adds its own personality to the final dish. The cashews bring creaminess, the coconut adds sweetness, those aromatics create depth.

It’s like conducting a delicious orchestra where every ingredient gets its moment to shine.

Recipe Card

Introduction: This rich and creamy mushroom kurma brings together tender button mushrooms in a fragrant coconut-cashew sauce with warming Indian spices. Perfect for weeknight dinners or special occasions, this vegetarian curry pairs beautifully with rice or Indian breads for a satisfying meal.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Serves: 4

Ingredients

For the Curry:

• 200g button mushrooms, sliced
• 1 large onion, finely chopped
• 1 medium tomato, finely chopped
• 1 tbsp oil
• 1 bay leaf
• 2 cloves
• 1 cardamom pod
• 1 cinnamon stick
• ½ tsp red chili powder
• ½ tsp coriander powder
• ¼ tsp garam masala powder
• ¼ tsp turmeric powder
• 2 tbsp coriander leaves, chopped
• Salt, to taste
• Water, as needed

For the Masala Paste:

• 1-2 green chilies
• 6 garlic cloves
• 1″ ginger piece
• ⅓ cup fresh grated coconut
• 6 cashews
• ½ tsp poppy seeds
• ¼ cup thick curd

Instructions

1. Heat oil in a heavy-bottomed pan over medium heat. Add bay leaf, cloves, cardamom, and cinnamon stick. Sauté for 30 seconds until fragrant.
2. Add chopped onion and cook until golden brown, about 5-6 minutes.
3. Add chopped tomato and cook until soft and mushy, about 3-4 minutes.
4. Add red chili powder, coriander powder, garam masala powder, and turmeric powder. Mix well and cook for 1 minute.
5. Add sliced mushrooms and sauté for 5-6 minutes until they release their moisture and start to brown.
6. Meanwhile, blend all masala paste ingredients with 2-3 tablespoons of water to form a smooth paste.
7. Add the masala paste to the mushrooms and cook for 2-3 minutes, stirring continuously.
8. Add ½ cup water, bring to a boil, then reduce heat and simmer covered for 14-15 minutes until the curry thickens.
9. Garnish with fresh coriander leaves and serve hot.

Notes

• Clean mushrooms with a damp cloth instead of washing them to prevent them from becoming soggy
• For a richer curry, substitute coconut milk for half the water in step 8
• The masala paste can be made up to 2 days ahead and stored in the refrigerator
• If you don’t have poppy seeds, substitute with an extra cashew for creaminess
• Adjust the consistency by adding more or less water depending on your preference
• This curry tastes even better the next day as the flavors develop further

Nutritional Information

Frequently Asked Questions

Can I Make Mushroom Kurma Without Coconut for Nut Allergies?

I’d substitute the coconut with extra cashews or sunflower seeds for creaminess. You can also use heavy cream or full-fat yogurt instead. The kurma will taste slightly different but remain delicious.

How Long Does Leftover Mushroom Kurma Stay Fresh in the Refrigerator?

I’d recommend storing leftover mushroom kurma in the refrigerator for up to three days. I always use airtight containers to maintain freshness and reheat thoroughly before serving to guarantee it’s safe.

What Type of Mushrooms Work Best for This Kurma Recipe?

I’d recommend using button mushrooms as they’re mild and absorb flavors well. You can also try cremini or portobello mushrooms, but avoid delicate varieties like oyster mushrooms since they’ll break down during cooking.

Can I Freeze Mushroom Kurma and Reheat It Later?

Yes, you can freeze mushroom kurma for up to three months. I’d recommend thawing it overnight in the refrigerator, then reheating gently on the stovetop while stirring occasionally.

Is Mushroom Kurma Suitable for Vegan Diets?

I need to point out that this mushroom kurma recipe isn’t vegan-friendly because it contains thick curd (yogurt). You’ll need to substitute the curd with coconut cream or cashew cream instead.