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They are not technically vegetables but a type of fungi. Mushrooms are a low-calorie source of fiber, protein, and antioxidants. They are a great substitute for meat in recipes because of their texture and flavor. That’s why it’s always a good idea to stock up on mushrooms if you are following a vegan or vegetarian lifestyle. But let me tell you, you cannot make an exact replica because restaurants use a lot of fat, and cream to make it tasty, plus also use a lot of shortcuts. When recreating these dishes at home, you are fully in control and can choose what and how much to add without compromising on the taste. In this curry recipe, the button mushrooms are cooked in a rich and creamy onion-tomato gravy with spices and then balanced with cream. It’s one of my favorite ways to cook mushrooms.
It’s a one-pot mealQuick and easy to makeVegan and gluten-free mealCan be made in the Instant Pot and on the stovetopA great choice for weekly menu rotation
Just ensure that you rinse them well as they tend to collect a lot of dirt. You can either slice them or use them as a whole. For this recipe especially, I prefer buying it in bulk from BJ’s or Costco. Nuts and seeds - cashews and poppy seeds will give this dish a creamy and nutty flavor. If you are allergic to nuts, use tahini or sesame seeds. Almonds can also be used instead of cashews. Basic ingredients - paste or minced form of ginger, garlic, and green chillies are essential to Indian recipes as they lend an authentic flavor to the mushroom masala. Spices and herbs - turmeric, paprika, coriander powder, garam masala, Kasuri methi, and cilantro make this curry what it is - delicious! Veggies - Green peas, onions, and tomatoes help give this curry more bite and volume. Cream - I have used vegan sour cream. read the tips section below for substitutions.
Add the green peas and the spice mixes, and cook for another minute or two. Then add the mushrooms, and cook them for 10-12 minutes or till they are cooked.
Add ½ to ¾ cup of water to adjust to the desired consistency. Lastly, mix in the sour cream, and cilantro.
You can also serve it with steamed rice, Jeera Rice, or Pulao. For a low-carb option, serve it with cauliflower rice or alternate grains like quinoa, bulgur, teff, etc.
If you don’t have poppy seeds or cashews, you can also use white sesame seeds, tahini, or flax seeds or skip adding them.
If you don’t have Kasuri methi, skip it. Do not substitute it with fresh fenugreek leaves or seeds. The flavors will change drastically.
The gravy consistency can be adjusted as per your preference. Use vegetable stock instead of water if you want.
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