Creamy Mughlai Mushroom Curry Recipe
45 minutes
949 reads
About Creamy Mughlai Mushroom Curry Recipe
Indulge in the rich, creamy delight of Mughlai Mushroom Curry, a decadent vegetarian dish perfect alongside rumali roti, naan, or laccha paratha. This recipe features a harmonious blend of sautéed mushrooms, aromatic spices, and a luxurious cashew-cream sauce.Inspired by the opulent Mughlai cuisine, this curry incorporates the richness of khoya (dried milk solids) and fresh cream, creating a truly unforgettable flavor profile. The process involves a flavorful onion-tomato base, infused with warm spices like cardamom, cinnamon, and cloves.While mushrooms offer diverse culinary possibilities, this Mughlai rendition is a personal favorite – a delicious and satisfying experience that I'm excited to share!
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Recipe Time & More
Prep25 minutes
Cook20 minutes
Total45 minutes
Ingredients
For the Mushrooms
- 250 gm Mushroom button mushrooms or cremini recommended; cleaned and halved
- 3 tbsp Clarified Butter
For the Spice Paste
Dry Spices & Other Ingredients
- 2 tsp Chili Powder adjust to taste, red
- 1 tsp Coriander Powder
- Salt to taste
- 2 tbsp Cashew soaked in warm water for 30 minutes
- 2 tbsp Melon Seed magaz
- 1 tbsp Fenugreek Leaf dried, dried fenugreek leaves
- 1 tbsp Cream fresh
- 1 tbsp Mawa grated
- 2 tbsp Coriander chopped, for garnish
- 1 tbsp Ginger for garnish, fresh, julienned
Instructions
Sauté the Mushrooms
- Wash and halve the mushrooms. Heat 1 tbsp ghee in a pan and sauté the mushrooms until lightly golden brown. Remove and set aside.
Prepare the Spice Paste
- In the same pan, heat another 1 tbsp ghee. Add the chopped onions and sauté for 2 minutes. Add the green chilies, tomato, cardamom, cinnamon, cloves and sauté until softened.
Blend and Cook
- Let the mixture cool, then discard the whole spices. Blend the mixture into a smooth paste using a food processor.
- Heat the remaining 1 tbsp ghee, add the ginger-garlic paste and sauté for 30 seconds. Stir in the blended paste, khoya, cashews, melon seeds, salt, red chili powder and coriander powder. Cook for 5 minutes on medium heat, stirring occasionally.
Finish and Garnish
- Add the sautéed mushrooms and fresh cream. Simmer for a few more minutes until heated through. Stir in the crushed Kasuri Methi. Garnish generously with fresh coriander and julienned ginger.
Serve
- Serve hot with rumali roti, naan, paratha, or steamed rice.
Recipe Notes
Expert Tips for the Perfect Mughlai Mushroom Curry
- Soaking the cashews enhances their creaminess and contributes to a smoother, richer sauce.
- Adjust the amount of red chili powder according to your spice preference. Start with less and add more if needed.
- For a deeper flavor, roast the spices lightly in a dry pan before adding them to the onion and tomato mixture.
- Don't overcook the mushrooms. Overcooked mushrooms can become tough and rubbery.
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Recipe Nutrition
Calories: 206kcalCarbohydrates: 13gProtein: 5gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 34mgSodium: 111mgPotassium: 402mgFiber: 4gSugar: 4gVitamin A: 628IUVitamin C: 11mgCalcium: 65mgIron: 1mg
Hem Lata Srivastava
Articles: 200
4 Comments
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Yum! This recipe is a must-try.
Such a scrumptious dish! Thank you.
Looks so yummy! Excited to make it.
Absolutely delicious! Thanks for sharing.