Vegan Mushroom Gravy: An Authentic Indian Restaurant-Style Curry
35 minutes
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About Vegan Mushroom Gravy: An Authentic Indian Restaurant-Style Curry
Craving the rich, aromatic depth of an Indian restaurant-style curry? This vegan Mushroom Gravy delivers all the flavor and comfort, but without any animal products. Imagine savory mushrooms bathed in a fragrant spice blend – a truly delicious and healthy indulgence.This isn't just any vegan curry; it's packed with immune-boosting nutrients like beta-glucan, B vitamins, and Vitamin D. Enjoy a nourishing and satisfying meal that's both good for you and bursting with authentic Indian flavors.Serve this comforting Mushroom Gravy with warm roti, fluffy rice, or flaky paratha for a truly unforgettable culinary experience.
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See the 30-Day PlanRecipe Time & More
Prep20 minutes
Cook15 minutes
Total35 minutes
Ingredients
Mushrooms
- 250 gm Mushrooms cleaned and sliced
Spice Paste
- 1 tsp Ginger-Garlic Paste
- 2 Cloves
- 1/4 stick Cinnamon
- 1 Caper marathi mogga, small
- 1/2 Onion large, roughly chopped
Other Ingredients
- 2 tbsp Oil
- 1/2 Onion large, thinly sliced
- 3 Chillies green, slit
- 1/4 tsp Turmeric Powder
- 1 1/2 tsp Salt or to taste
- 1 cup Tomato finely chopped (optional)
- 2 tsp Chili Powder red
- 1/4 tsp Coriander Powder
- 1/4 tsp Cumin Seeds
Instructions
- Blanch the sliced mushrooms in boiling water for 2 minutes. This helps remove any residual impurities and prepares them for the curry.
- In a dry grinder or food processor, combine half of the roughly chopped onion, cloves, cinnamon stick, caper, and ginger-garlic paste. Pulse until a coarse paste forms. Set aside.
- Heat the oil in a large pot or kadai over medium heat. Add the cumin seeds and let them sizzle for a few seconds. This releases their aroma and adds depth to the curry.
- Add the prepared spice paste to the pot and sauté for 2-3 minutes, or until the raw smell dissipates. Stir frequently to prevent burning.
- Add the thinly sliced onions, slit green chilies, turmeric powder, and salt. Sauté until the onions soften and become translucent.
- If using tomatoes, add them now and cook until they soften and release their juices.
- Add the blanched mushrooms, red chili powder, and a pinch of salt. Sauté for 2 minutes, allowing the mushrooms to absorb the spices.
- Pour in enough water to create your desired gravy consistency. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook until the mushrooms are tender and the gravy has thickened. This slow cooking process allows the flavors to meld beautifully.
- Transfer the mushroom gravy to a serving bowl. Garnish with coriander powder (optional).
- Serve hot with roti, rice, or paratha.
Recipe Notes
Good To Know
- This recipe can be prepared as a vegan dish.
- Cashew paste can be added for extra richness (if no nut allergies).
Expert Tips
- For a richer flavor, consider blooming your spices in hot oil before adding the other ingredients. This helps release their aromatic compounds.
- Adjust the spice level by adding more or less chili powder or by incorporating fresh chilies to your preference.
- If you don't have fresh tomatoes, you can substitute canned diced tomatoes, but be sure to drain them well.
Storage Instructions
- Leftovers can be refrigerated for up to 3 days.
- The flavors deepen overnight.
- Reheat gently on the stove with a splash of water to loosen the gravy.
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Recipe Nutrition
Calories: 108kcalCarbohydrates: 9gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gSodium: 1011mgPotassium: 354mgFiber: 3gSugar: 5gVitamin A: 610IUVitamin C: 13mgCalcium: 20mgIron: 1mg
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4 Comments
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This looks so inviting! I’m eager to try it.
This is a fantastic recipe! Thanks for sharing.
Looks so incredible! Thank you for sharing.
This is perfect! Can’t wait to taste it.