North Indian Mushroom Curry


North Indian Mushroom Curry holds a special place in the culinary aspect of North Indian Cuisine. Rich in flavors, spiciness and aromas, the dish captivates taste buds and offers a special and unique experience. Among the delectable foods of the region, the one that stands out and occupies a special place is North Indian Mushroom Curry. The creation is a symphony of aromas and flavors bringing out the earthy aspect of mushrooms blended together with a spicy creamy gravy. The star of the creation is the humble mushroom known for its unique texture and versality. Mushrooms are often referred to as the ‘meat’ of the vegetarians due to its umami flavor and taste. In North Indian Mushroom Curry, mushrooms take the center stage showing the ability to enhance and absorb the flavors of the herbs and spices. There are varieties of mushrooms available ranging from button mushrooms, oyster mushrooms, cremini mushrooms etc.

The journey for crafting the delicious preparation of North Indian Mushroom Curry, starts with the selection of the mushrooms. Each mushroom is unique bringing out its own distinct flavor, texture and profile to the dish. North Indian dishes are renowned for the skillful mastery of spices and this curry is in no way an exception. Fragrant spicy ingredients like cumin, coriander and garam masala arrive dancing together and infusing the dish with distinct clear notes. To achieve a creamy texture that most North Indian curry dishes are popular for, a blend of tomatoes and cashew paste is often used. The tomatoes offer a slightly tangy sweet note while the cashews add a velvety texture and richness. Try out North Indian Mushroom Curry and do send me your valuable feedback. Mushrooms are excellent sources of vital nutrients required for body with low calories. You can explore a well detailed North Indian Mushroom Curry recipe here.


North Indian Mushroom Curry

Prep Time 30 minutes
Total Time 30 minutes
Course Side Dish
Cuisine North Indian
Servings 4 people



  • Cook mushrooms with salt (without adding water) and keep it aside.
  • Meanwhile in a wok, pour olive oil and add cumin seeds.
  • Then, add ginger, garlic, green chillies and onion pieces.
  • Cook for 4 minutes.
  • Add tomatoes followed by all the powders and saute till the raw smell goes.
  • Put half of this masala along with cashew nuts and water in a grinder and make it into a gravy.
  • Pour this gravy into the wok and add cooked mushrooms. Allow it to boil for 2 minutes.
  • Finally, add garam masala.
  • :- Serve hot with chapathis.
Tried this recipe?Let us know how it was!

Response (29)
  1. p
    preetha July 11, 2010

    Great recipe…thanks a lot.

  2. m
    mathew March 25, 2009

    i would like to try this recipe,but how to cook mushroom without water?is olive oil a must?

  3. A
    Alekhya betha April 25, 2011

    Its really tasty……

  4. V
    Vinay November 4, 2008

    I tried this at home and for my late mom it was a memorable dish relished in her last days. Thank you.

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