Muglai Mushroom Curry - Plattershare - Recipes, food stories and food lovers

Muglai Mushroom Curry

4.50 from 6 votes
Served As Dinner, Lunch
A rich, creamy mugali mushroom curry best goes with rumali roti, nan or laccha paratha. it's prepared with onion, tomato, khoya and cream along with dry spices and whole spices. Mugali cuisine often involves cashew nuts or almonds with malai which gives it a rich nature and really delicious. Though there are variety of dishes that can be prepared using mushroom but here I have used it to make muglai mushroom, for the first time I have prepared this dish and it turned out to be delicious.
Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
Cuisine Indian
Recipe Category Vegetarian
Servings 4


  • 250 gm Button mushroom
  • 1 large size Onion
  • 2 nos Green chili
  • 1 large no. Chopped tomatoes
  • 1 tbsp Ginger - garlic paste
  • 2 tbsp Cashew nuts
  • 2 tbsp Melon seeds
  • 2 tsp Red chili powder
  • 1 tsp Coriander powder
  • Salt to taste
  • 4 nos . Green cardamom
  • 1 stick Cinnamon
  • 4 nos Cloves
  • 1 tbsp Kasoori methi powder
  • 3 tbsp Desi ghee
  • 1 tbsp Fresh cream
  • 1 tbsp Grated khoya
  • Coriander leaves and ginger Julian for garnish


  • 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.
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Hem Lata Srivastava
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