Creamy Mughlai Mushroom Curry Recipe
45 minutes
795 reads
About Creamy Mughlai Mushroom Curry Recipe
Indulge in the rich and creamy delight of this authentic Mughlai Mushroom Curry. This recipe elevates simple mushrooms into a luxurious dish, perfect for a special occasion or a cozy weeknight meal. The blend of aromatic spices, cashew nuts, and creamy khoya creates a truly unforgettable flavor experience.
Inspired by traditional Mughlai cuisine, this curry features a unique combination of whole and ground spices, resulting in a complex and deeply satisfying taste. Served with naan, rumali roti, or laccha paratha, it's a culinary journey to the heart of India.
As a passionate home cook, I was excited to try my hand at a Mughlai-style mushroom curry. The result? Absolutely delicious! This recipe is a testament to the transformative power of spices and the simple elegance of Mughlai cooking.
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Recipe Time & More
Prep25 minutes
Cook20 minutes
Total45 minutes
Ingredients
Mushrooms & Aromatics
- 250 gm Mushrooms button mushrooms or cremini mushrooms recommended. clean and halve before using.
- 1 Large Onion finely chopped
- 2 Chilies finely chopped; adjust to your spice preference, green
- 1 Large Tomato finely chopped
Spices & Paste
- 1 tbsp Ginger-Garlic Paste
- 2 tbsp Cashews soaked in warm water for at least 30 minutes, then drained.
- 2 tbsp Melon Seeds magaj
- 2 tsp Chili Powder adjust to your spice preference, red
- 1 tsp Coriander Powder
- 1.5 tsp Salt or to taste
Whole Spices
- 4 Cardamom Pods green
- 1 stick Cinnamon Stick
- 4 Cloves
Dairy & Fat
- 1 tbsp Dried Fenugreek Leaf dried fenugreek leaves
- 3 tbsp Ghee
- 1 tbsp Cream fresh
- 1 tbsp Mawa grated
Garnish
- Coriander chopped, for garnish
Instructions
Sauté the Mushrooms
- Wash and halve the mushrooms. Heat 1 tbsp ghee in a pan over medium heat. Sauté the mushrooms until lightly golden brown. Remove from pan and set aside.
Sauté Aromatics & Blend
- Heat 1 tbsp ghee in the same pan. Add the chopped onions and sauté for 2 minutes until softened. Add green chilies, chopped tomatoes, red chili powder, coriander powder, cardamom pods, cinnamon stick, cloves, melon seeds, and cashews. Add 1 cup of water and sauté until the tomatoes are soft.
Make a Smooth Puree
- Allow the mixture to cool slightly. Discard the whole spices (cardamom pods, cinnamon, cloves). Transfer the mixture to a blender and blend until completely smooth.
Simmer the Curry
- Heat the remaining 1 tbsp ghee in a clean pan. Add the ginger-garlic paste and sauté for 30 seconds. Pour in the blended tomato mixture, add the khoya (grated), and salt. Cook for 5 minutes over medium heat, stirring occasionally.
Finish and Serve
- Stir in the fresh cream and the sautéed mushrooms. Cook for another 2-3 minutes. Remove from heat and stir in the crushed kasuri methi. Garnish with fresh coriander leaves. Serve hot with naan, rumali roti, laccha paratha, or steamed rice.
Recipe Notes
Expert Tips for the Perfect Mughlai Mushroom Curry
- For a richer flavor, soak the cashews in warm water for at least 30 minutes before blending.
- Adjust the amount of green chilies to control the spice level according to your preference.
- If you don't have khoya, you can substitute it with 1-2 tablespoons of heavy cream for a similar creamy texture.
- Don't overcook the mushrooms, as they can become rubbery. Aim for a light golden brown color.
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Recipe Nutrition
Calories: 138kcalCarbohydrates: 5gProtein: 3gFat: 12gPolyunsaturated Fat: 3.6gMonounsaturated Fat: 7.2gSodium: 855mgFiber: 1gSugar: 2g
Hem Lata Srivastava
Articles: 200
5 Comments
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I’m in love with this recipe already!
What a delightful recipe! Thanks for sharing.
Such a great recipe! Can’t wait to try it.
Awesome recipe Hem Lata…I love mughlai flavors a lot…This one is a must-try.
This is exactly what I was looking for!