Mushroom Curry From Scratch

Mushroom Curry From Scratch

This aromatic Indian mushroom curry combines earthy mushrooms and tender potatoes in a fragrant blend of spices, finished with a traditional coconut tempering. It's comfort food at its finest - warming, satisfying, and packed with layers of flavor that make every bite a delightful experience.

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Course: Appetizer, Main Course, Side Dish

Cuisine: Indian

Keyword: Curry, Vegetaian

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings:

Calories: 185kcal

Equipment

Ingredients

Main Curry:

1 lb mushrooms chopped
1 lb potatoes peeled and chopped
2 tablespoons oil or ghee
2 onions peeled and sliced
1 inch piece fresh ginger finely chopped
1 teaspoon turmeric powder
1/2 teaspoon ground dried chile or to taste
1 teaspoon salt or to taste
3 tomatoes sliced
12 medium spinach leaves sliced
1 teaspoon garam masala
1 tablespoon chopped cilantro leaves
1 tablespoon lemon juice

Tempering (Tadka):

2 tablespoons oil
1/2 teaspoon mustard seeds
10-12 fresh curry leaves
1 large garlic clove sliced
1-2 tablespoons unsweetened dried shredded coconut

Instructions

Heat 2 tablespoons oil or ghee in a wok or large pan over medium heat. Add sliced onions and chopped ginger, sauté until onions turn golden brown.
Add turmeric powder, chile powder, and salt to the pan. Sauté for 2 minutes, stirring constantly to prevent burning.
Add chopped mushrooms, potatoes, and sliced tomatoes to the pan. Cook over gentle heat until potatoes are tender, adding a splash of water if needed to prevent sticking.
While the curry cooks, prepare the tempering: heat 2 tablespoons oil in a small skillet over medium heat. Add mustard seeds and fry until they begin to pop.
Add curry leaves, sliced garlic, and shredded coconut to the tempering oil. Stir and fry until coconut turns golden. Remove from heat immediately.
Once potatoes are tender, stir sliced spinach into the curry and cook until wilted.
Add garam masala, chopped cilantro, and lemon juice to the curry, stirring well to combine.
Pour the tempering mixture over the curry and serve hot with dal and rice.

Notes

Cut potatoes into uniform pieces to guarantee even cooking

Fresh curry leaves can be found at Indian grocery stores; dried leaves work as a substitute

Adjust chile powder according to your heat preference

The tempering should be added just before serving for maximum aroma and flavor

This curry tastes even better the next day as flavors continue to develop

Substitute coconut oil for regular oil to enhance the coconut flavor

Add a splash of coconut milk for extra richness if desired

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