Emily Johnson
Mushroom curry is a delicious and versatile dish that can be easily adapted to suit different dietary needs. It is a great option for vegetarians and vegans, and can also be made gluten-free and nut-free. The recipe typically includes a combination of earthy mushrooms, tangy tomatoes, and aromatic spices, resulting in a creamy curry with a rich flavour. This dish is not only tasty but also nutritious, as mushrooms are a great source of protein, vitamins and antioxidants. With its adaptability and health benefits, mushroom curry is an excellent choice for a quick, easy and flavourful meal.
| Characteristics | Values |
|---|---|
| Mushrooms | White button mushrooms, Baby Bella, Shitake, Cremini, Portobello, Chestnut, Wild Mushrooms |
| Other Vegetables | Onion, Tomato, Coriander, Cilantro, Ginger, Garlic, Green Peas, Carrots, Broccoli, Cauliflower, Bell Pepper |
| Spices | Turmeric, Cumin, Garam Masala, Coriander Powder, Red Chilli Powder, Black Pepper, Fenugreek Leaves, Cardamom, Fennel Seeds |
| Other Ingredients | Yogurt, Coconut Milk, Vegetable Broth, Almond Milk, Cow Milk, Lemon/Lime Juice, Sugar, Salt |
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What You'll Learn
Choosing and preparing mushrooms
Choosing the right mushrooms is the first step to making a delicious mushroom curry. You can use ordinary white button mushrooms, which are widely available and add a nice flavour to the curry. If you want to experiment with different types of mushrooms, you can try Baby Bella, Shitake, Cremini, Portobello, or Chestnut mushrooms. You can even mix two to three varieties of mushrooms to add tons of flavour to your curry.
When it comes to preparing the mushrooms, start by rinsing them gently to remove any dirt or debris. If the mushrooms are organic and clean, you can simply wipe them with a moist cloth. You don't need to peel the thin skin off the mushrooms. After cleaning, use a paper towel to pat them dry. If you are using white button mushrooms, you don't need to remove the stems. Simply slice them into thick pieces or quarter them to equal sizes. For medium to large mushrooms, trim off the stems as they can taste woody and fibrous.
Before adding the mushrooms to the curry, it is recommended to sauté them separately in a pan with some ghee or oil. Fry the mushrooms for about 3-5 minutes until they are aromatic and have released their moisture. You will know they are ready when the pan becomes dry and the mushrooms start to brown. Sautéing the mushrooms is an optional step, but it brings out their flavour and makes your curry taste better.
Once the mushrooms are sautéed, add them to the curry and continue with the recipe. Remember to adjust the amount of water you add to the curry, as mushrooms tend to release water during cooking. Simmer the curry gently to ensure the mushrooms cook through without becoming overcooked or mushy. Stir occasionally to prevent sticking and burn.
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Making the sauce
Sauté the Mushrooms (Optional):
Firstly, decide if you want to sauté the mushrooms before adding them to the curry. This step is optional but enhances the flavour of the mushrooms. Heat oil or ghee in a pan, add the mushrooms, and stir-fry them on high heat until aromatic and slightly browned. This should take around 4 to 5 minutes. Transfer the cooked mushrooms to a plate and set them aside.
Prepare the Onion and Spice Base:
In the same pan, heat some more oil or ghee over medium-high heat. Add whole spices like cumin seeds, fennel seeds, and black cardamom. Stir continuously for about 30 seconds until they release their aroma. Then, add finely chopped onions and sauté until they turn golden, which should take around 9 to 15 minutes. Next, add the garlic and ginger, either in paste form or finely chopped, and sauté for another minute.
Add Tomatoes and Spices:
Now, it's time to add the tomatoes and spices. Pour in tomato puree or crushed canned tomatoes and cook until it thickens and becomes aromatic. You can also add chopped fresh tomatoes if desired. Add spices like turmeric, red chilli powder, coriander powder, and garam masala. If you want a spicier curry, include green chillies or crushed black pepper. Cook this mixture for a few minutes, allowing the spices to release their flavours.
Thicken the Sauce:
To give the sauce a creamy texture and thicken it, you can add yogurt, coconut milk, or heavy cream. If using yogurt, take a small amount of the hot curry mixture and mix it with the yogurt before adding it to the pan. This will prevent the yogurt from curdling. Pour in some water or vegetable broth to adjust the consistency. You can also add cashew cream or blend cashews with warm water to make a smooth paste and add it to the sauce.
Simmer and Adjust Seasoning:
Allow the sauce to simmer gently, infusing all the flavours together. Taste the sauce and adjust the seasoning with salt and pepper to your preference. If the sauce becomes too thick, add a little water or broth to thin it out. Remember that mushrooms will also release water when added to the sauce.
Final Touches:
Just before serving, you can add a squeeze of lemon or lime juice for a tangy flavour. If you're using coconut milk, add it at this stage, as it doesn't freeze well. For a richer flavour, stir in some dried fenugreek leaves, crushed coriander leaves, or cilantro. You can also add some sugar or maple syrup if the sauce is too tart.
Your mushroom curry sauce is now ready to be served with rice, naan, or any flatbread of your choice. Enjoy your delicious and flavourful creation!
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Frying the mushrooms
Firstly, rinse and slice the mushrooms to your desired size and thickness. If you are using medium to large mushrooms, trim off the stems as they can taste woody and fibrous. If you are using small mushrooms, you can leave the stems as they are not woody. If you are using white button mushrooms, you do not need to remove the stems at all.
Secondly, heat a pan with oil or ghee. You can use 2 tablespoons of oil or ghee, or ½ a tablespoon if you are using a separate pan to fry the mushrooms. Heat the pan on a medium-high heat until it is visibly hot. Add the mushrooms and fry for about 3 to 5 minutes. The mushrooms will release moisture as they cook, so continue frying until the moisture evaporates and the mushrooms are nicely browned. You might want to do this in batches, frying the larger mushrooms first and then adding the smaller ones, so they cook evenly.
Finally, transfer the fried mushrooms to a plate and set aside. If you are adding them to a curry, make sure the curry has reached your desired consistency before adding the mushrooms.
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Adding the mushrooms to the sauce
Adding mushrooms to the sauce is a crucial step in making a delicious mushroom curry. Here's a detailed guide on how to do it:
Preparing the Mushrooms:
Before adding the mushrooms to the sauce, it's essential to clean and prepare them properly. Start by rinsing the mushrooms gently to remove any dirt or debris. If the mushrooms are organic and clean, you can simply wipe them with a moist cloth. Remove the stems from medium to large mushrooms, as they can taste woody and fibrous. However, for small mushrooms or button mushrooms, you don't need to remove the stems. After cleaning, slice the mushrooms into thick pieces or quarters to ensure even cooking.
Sautéing the Mushrooms:
While you can add raw mushrooms directly to the sauce, sautéing them beforehand enhances their flavour and texture. Heat a pan with ghee or oil, about half a tablespoon, and add the mushrooms. Stir-fry them on high heat for 4 to 5 minutes until they become aromatic and slightly browned. It's normal for the mushrooms to absorb the oil and release moisture during this process. Continue cooking until the moisture evaporates. If you have a variety of mushroom sizes, cook the larger ones first to ensure even cooking. You can also sauté the mushrooms in batches to avoid overcrowding the pan.
Adding Mushrooms to the Sauce:
Once the mushrooms are sautéed, it's time to incorporate them into the sauce. Before adding the mushrooms, ensure that the sauce has reached the desired consistency and thickness. Transfer the mushrooms to the sauce and mix well. Cover and cook the curry until the mushrooms are tender and cooked to your liking. Remember that mushrooms release water, so you may need to adjust the amount of liquid in your sauce. Taste the sauce and adjust the seasoning with salt, pepper, or other spices as needed.
Final Touches:
After adding the mushrooms, continue cooking the curry until it reaches your desired consistency. If the sauce becomes too thick, you can add a splash of water or coconut milk to thin it out. At this stage, you can also add heavy cream or yogurt for a richer, creamier texture. Finally, garnish the curry with freshly chopped coriander or cilantro leaves, a squeeze of lemon or lime juice, and some dried fenugreek leaves for added flavour.
By following these steps and adjusting the seasonings to your taste, you'll create a delicious mushroom curry with perfectly cooked and flavourful mushrooms.
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Serving suggestions
This mushroom curry is best served with rice or flatbreads such as roti, chapati, plain paratha, or naan. If you're serving it with rice, you can pour the curry over a bed of rice.
You can also serve this curry with some soft dinner rolls (pav). If you're making the Punjabi Mushroom Masala, it goes well with roti or paratha.
If you want to add vegetables to your meal, you can increase the nutritional value of the dish by adding 1/2 to 1 cup of vegetables like green peas, carrots, broccoli, cauliflower, and bell pepper.
For a creamy curry, add coconut milk. If you're using coconut milk, add it right before serving, as it doesn't freeze well. You can also add a squeeze of lemon or lime juice for extra flavour.
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Frequently asked questions
Mushrooms, onions, garlic, ginger, tomatoes, and spices.
You can use white button mushrooms, Baby Bella, Shitake, Cremini, Portobello, or Chestnut mushrooms.
Clean the mushrooms with water and gently rub away any dirt or debris. You can then slice and prep the mushrooms as required for the recipe.
Basic spices include turmeric, red chili powder, coriander powder, and garam masala powder. You can also add cumin, fennel seeds, and black pepper.
You can add coconut milk, yogurt, or heavy cream to give the curry a creamy texture. You can also add vegetables such as green peas, carrots, and bell peppers.
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