Mushroom Kurma

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.

No ratings yet

Print Pin Save

Course: Main Course, Side Dish

Cuisine: Indian

Keyword: Curry, Vegetarian

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings:

Calories: 145kcal

Equipment

Ingredients

For the Curry:

200 g 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

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

Nutrition