Mushroom Curry



Preparation time: 15 Minutes | Cook time: 20 Minutes


White button mushrooms – 2 cups sliced

Onion – 1 Finely chopped

Green chilli – 1

Tomato – 1 Finely chopped

Ginger garlic paste – 1 tbsp

Turmeric powder – ¼ tbsp

Coriander leaves – 1 tbsp

Jeera powder – 1 tbsp

Garam masala – ¼ tbsp

Red chilli powder – 1 tbsp

Black pepper powder – 1 tbsp

Coriander leaves – ¼ cup

Lemon juice – 1 tbsp

Oil – 3 tbsp

Mustard seeds – 1 tbsp

Jeera – ½ tbsp.

Water – ¼ cup

Salt to taste


  • Wash mushrooms under running water. Chop it to thin slices and keep it aside.
  • Heat oil in a pan. Add mustard seeds and jeera wait until it crackles. Add ginger garlic paste and onion fry until it turns light brown.
  • Add Turmeric powder, Coriander powder, Jeera powder, Garam masala, Red chilli powder, black pepper powder and cook about 1 minute.
  • Add chopped tomato or tomato puree. Cook about 1 minute.
  • Add Mushrooms and salt. Mix well and add water as required. Close the lid and cook until mushroom becomes soft. Add lemon juice and mix well.
  • Garnish with coriander leaves.

Hot Mushroom Curry is ready to serve with Chapati.

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