Muglai Mushroom Curry
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About Muglai Mushroom Curry
This rich and creamy Muglai Mushroom Curry is a delightful dish that pairs perfectly with rumali roti, naan, or laccha paratha. Prepared with a blend of onions, tomatoes, khoya, and cream, it’s infused with both whole and dry spices to create a truly indulgent experience.
Drawing inspiration from traditional Mughlai cuisine, the curry features cashew nuts and malai, lending it a luxurious texture and irresistible flavor. While mushrooms can be used in countless dishes, this was my first attempt at crafting a Muglai-style mushroom curry—and it turned out absolutely delicious.
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Recipe Time & More
Ingredients
- 250 gm Mushroom
- 1 Onion (large sized, size)
- 2 Green Chilli (nos)
- 1 Tomato (chopped, large sized)
- 1 tbsp Ginger Paste (garlic)
- 2 tbsp Cashews
- 2 tbsp Melon Seeds
- 2 tsp Red Chili Powder
- 1 tsp Coriander (Dhania)
- 1.5 tsp Salt (or as per taste)
- 4 Cardamom (Elaichi, nos)
- 1 stick Cinnamon
- 4 cloves Cloves (nos)
- 1 tbsp Kasuri Methi
- 3 tbsp Desi Ghee
- 1 tbsp Cream (fresh)
- 1 tbsp Khoya (grated)
- Coriander (Dhania, or ginger and ginger julian for garnish)
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Instructions
- Wash and peel the mushrooms, then cut them into half. Heat 1 tbsp ghee in a pan and saute the mushroom till light golden. Remove from the pan and keep aside. Add 1 tbsp ghee in the same pan, add onion and stir 2 minutes.
- Add green chili, tomato, red chili powder, coriander powder, cardamom, cinnamon, clove, melon seeds and cashew nut and 1 cup water saute till the tomatoes become soft.
- Once the mixture get cool down discard the whole spices then add the mixture into the blender and make a smooth puree.
- Heat 1 tbsp ghee in a pan saute the ginger garlic paste, then add the puree, khoya, salt and cook it for 5 minutes on medium hot flame.
- Add fresh cream, and mushroom and cook it for few more minutes and switch off the flame. add crushed kasoori methi powder mix well. Garnish with coriander leaves, serve hot with rumali roti, nan, parantha or steamed rice.
Recipe Notes
Additional Tips
- For an extra rich and creamy texture, soak the cashews and melon seeds in warm water for 20 minutes before blending; this ensures a silky-smooth paste that integrates seamlessly into the gravy.
- If you prefer a subtle smoky aroma reminiscent of restaurant Mughlai curries, briefly smoke the finished curry with a piece of charcoal placed in a small bowl, drizzled with ghee, and covered for 2-3 minutes before serving.
- To add a layer of crunch, sauté a few mushrooms separately until golden and use them as a garnish along with a sprinkle of toasted crushed cashews just before serving.
- For a vegan version, substitute dairy cream with coconut cream and khoya with a blend of ground cashews and a little coconut milk to maintain the luxurious consistency and depth of flavor.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 138kcal | Carbohydrates: 5g | Protein: 3g | Fat: 12g | Polyunsaturated Fat: 3.6g | Monounsaturated Fat: 7.2g | Sodium: 855mg | Fiber: 1g | Sugar: 2g
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Hem Lata Srivastava
Articles: 2005 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!