Curried Mushroom

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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  • 6 tbsp - ghee or vegetable oil
  • 225 grams - paneer, cubed
  • 1 - onion, finely chopped
  • A few mint leaves finely chopped
  • 50 grams - coriander leaves, chopped
  • 1 - green chilli, chopped
  • 3 cloves - garlic
  • 1 piece - ginger
  • 1 tsp - turmeric
  • 1 tsp - chilli powder (optional)
  • 1 tsp - garam masala
  • 225 grams - tiny button mushrooms, washed and left whole
  • 225 grams - frozen peas, thawed and drained
  • 3/4 cup - natural yoghurt, mixed with 1 tsp corn flour
  • Tomatoes and coriander leaves to garnish
  • Salt to taste

How to Make Curried Mushroom

  • Heat the oil in a frying pan and fry the paneer cubes until they are golden brown on all sides.
  • Remove and drain on kitchen towel.
  • Grind the onion, mint, coriander, chilli, garlic, and ginger in a food processor to a fairly smooth paste.
  • Remove and mix in the turmeric, chilli powder if using, garam masala and salt.
  • Remove excess oil from the pan leaving about 1 tbsp. Heat and fry the mixture until the raw onion smell disappears and oil separates.
  • Add the mushroom, peas and paneer. Mix well.
  • Now gradually fold in the yogurt. Simmer for about 8 minutes.
  • Garnish with tomatoes and coriander and serve hot.