Mushroom Curry

I’m not too fond on mushrooms, I like a few dishes like mushroom empanadas, stuffed portabello, etc. But recently I was reading about the benefits of mushrooms – they are high in antioxidants that help strengthen the immune system, and they are the only source of Vitamin D found in plant foods. So I wanted to start incorporating mushrooms more in our everyday foods and tried this mushroom curry today which turned out great.

What you’ll need:

  • Oil – 3 to 4 tbsp
  • Mustard – 1 tsp
  • Cumin Seeds – 1 tsp
  • Red Onion (medium) – 1 finely chopped
  • Ginger – 1 inch piece
  • Garlic – 4 cloves
  • Curry Leaves
  • Pav Bhaji Masala – 2 tbsp
  • Bell Peppers (any will do, I used one yellow and one orange) – 2 chopped
  • Tomato Paste – 1/2 can (or 3 oz)
  • Button Mushrooms – 1 tub (24 oz or 680 gms)
  • Salt to taste
  • Paprika or Chili Powder – 1 tsp
  • Cumin Powder – 1 tsp
  • Turmeric Powder – 1 tsp
  • Cilantro chopped

Don’t be intimidated by the long list of ingredients! They are all basic things and the steps below should simplify it for you.


1. Warm up oil in a large pot. Add the Mustard Seeds and Cumin Seeds. Let it splutter. Add the chopped Onion and saute.


2. Make a paste of the fresh Ginger and Garlic. Add it to the pot. Also add Curry leaves and Pav Bhaji masala.


3. Add the chopped bell peppers and give it a mix.


4. Add the Tomato paste and the chopped Mushrooms.



5. Next add Salt, Paprika, Cumin powder and Turmeric powder.





6. Stir the mixture and cover the pot. Cook on medium-low for about 10 minutes.


7. Add chopped Cilantro. Serve it over some Lemon Quinoa or with Multi Bean Adai or Roti or Rice. Enjoy!





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