Authentic Recipes from the Kitchens of Shriya, Nithu & Arthi!

Mushroom Dry Curry


Mushroom dry curry is one of my favourite. It is so yummy that will definitely become a fan of it. My friend doesn’t like mushroom but she loved this dish and want to try it. I adapted the steps from Vah Chef and made a few changes to it. Try it out and let me know if you liked it. Here you go…


  • Cut mushroom –  3 cups
  • Chopped onion – 1 cup
  • Chopped tomatoes – 1 cup
  • Ginger garlic paste – 1 tbsp
  • Cumin seeds – 2tsp
  • Garli cloves – 2
  • Pepper  corns- 1 tsp
  • Curry Leaves – 1 strand
  • Green chillies – 2
  • Red chilli powder – 1 tsp
  • Garam masala – 1/2 tsp (fresh masla – bay leaf, 1/2″ cinnamon stick, 2 cardamom, 3 cloves)
  • Cumin powder – 1 tsp
  • Coriander powder – 1 tsp
  • Lemon juice – 1 tbsp
  • Turmeric powder – 1/4 tsp
  • Chopped coriander leaves – a bunch
  • Oil –  2 tbsp
  • Butter –  1tbsp
  • Salt

Method of Preparation:

  1. Clean the mushrooms with paper towel and cut them to pieces.
  2. Heat oil in a deep bottomed vessel and add the fresh masala or ready made garam masala and a tsp of cumin seeds.
  3. When they splutter add the onions and fry till they become translucent. Now add the ginger garlic paste and toss them for 2 minutes.
  4. Now add the curry leaves and chopped green chillies followed by chopped tomatoes.
  5. Add some salt and cook till the tomatoes are mashed.
  6. Add the mushroom and sprinkle some water. Cover and cook till they become soft.
  7. Now crush the garlic, pepper and the remaining cumin seeds.
  8. Heat another pan, add a tbsp of butter and add the crushed items and toss them.
  9. Add the coriander leaves, cumin powder, coriander powder, chilly powder and toss them for a minute.
  10. Now add the cooked mushroom gravy to it and combine them nicely.
  11. Cook till the water evaporates and you get a desired consistency.
  12. Remove from heat and garnish with coriander leaves.

mushroom dry curry

🙂 Serve with chappathy/rice.


  1. Looking so good and tempting

  2. Dry Mushroom Curry Look’s Great Nithu..

  3. This preparation looks really good! Love the colour of the gravy.

  4. looks yum,.;-)

  5. I simply love mushrooms, I tend to not make them coz my hubby dear doesnt like them. Probably i shld try ure recipe. it looks mouthwatering,

  6. I just got married and moved to the US…and I had no idea what to cook or how to cook…was surfing and came across ur site..and i just love it…the recipes r well explained…it makes it so easy even fr someone like me who has no clue abt cooking..and my husband loves it ofcrse..:) thanks a ton guys..keep it going…

    • Thank you Natasha. I am glad our site helps you in your cooking and you love our recipes. Even we were like you a couple of years back. I am sure, you will become a great cook soon. Best wishes…

  7. Excellent dish turned out very good

  8. Hai Nithu,
    i tried this is simply superb….
    thanks and regards

  9. Hi Nithu,

    Was searching for a good mushroom recipe and came across yours, looks delicious, will try it out later in the day. Hope hubby, son and parents like it. Making mushroom for the first time..usually hubby does it 😉

  10. I just tried this and it came out great. I added some green peas and red pepper (capsicum) to it. Thanks for thie recipie!

  11. this was delicious! thanks so much for posting this – all your measurements are really accurate too, which usually isn’t the case for most indian recipes I find online! That’s partly why I love this site; you ladies do a great job with it 🙂

  12. Thanks all of you for your wonderful comments.

    And Eira, thanks for mentioning. I am glad you all like it.

  13. I’m Othe only vegetarian at my in-laws place.I make this curry exclusively for was a super hit at the first try itself. Thanks nitu

  14. Hi Nithu,

    This dish definitely has an authentic flavor to it. The combination between the crushed ingredients / butter mix really kicked it up. It was a pleasant surprise. You *really* know your curries!

    Next time I make it I’ll cook the mushrooms a little longer.

    Thanks for the recipe!

    – James in San Francisco