Curried Mushroom

Recipe by
Total Time:
15-30 minutes
Rated : 3 Stars
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Healthy Mooga Molya Ambat(Sprouted Moong in Coconut Gravy), Best Sprouted Masoor Curry, Easy Jackfruit and Chana Ghashi(Jackfuit and Gram Curry)

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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.