Tangy Mushroom Curry

Tangy Mushroom Curry is a popular Indian Side Dish
Author :
Category :
Course :
Side Dish
Cuisine :
Technique :
Difficulty :
Servings :
Serves 4
Rated 4 based on 100 votes


10 to 15 - white mushrooms, washed and sliced in half

3 to 4 - ripe Tomatoes

3 Cloves - garlic, chopped well

1 inch - Ginger

1 - big Onion

1/2 - potato, boiled

2 to 3 - Green chillies

2 tsp - soya sauce

1 tsp - Peanut butter/Peanut powder

Garam Masala (to taste)

pinch - Turmeric powder

1 tsp - coriander powder

2 tsps - Tomato ketchup

chilly powder (to taste)

Coriander leaves

Ghee as required

1 tsp - Cream

salt to taste

For tadka :

1 tsp - Cumin seeds

1 - Cinnamon stick

1 tsp - Fennel seeds


  1. In a bowl, mix the soya sauce with some garlic and the mushrooms. Keep aside.
  2. In a frying pan, add ghee and saute the thinly sliced onions with ginger-garlic until crisp and brown.
  3. In a blender, grind tomatoes, green chillies, potatoes and peanuts (if using whole).
  4. Add the blended paste to the onions (add a little water if it's too thick) and let it cook for a minute or two.
  5. Add the peanut butter now if you haven't used the whole peanut/powder.
  6. Add the masala powders, salt and ketchup. Mix well.
  7. Next, add the mushrooms.
  8. Once done, add coriander leaves and a dash of cream.
  9. Pour over the tadka and simmer for a while.
  10. This tastes wonderful with basmati pulav or rotis.

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Chitra Ramachandran

Chitra Ramachandran

A talented cook and a prolific writer, Chitra Ramachandran's recipes come with reminiscences of people, places, history, tradition and culture.

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