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Mushroom Curry

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This simple mushroom curry can be prepared in minutes.

I love the earthy flavour of mushrooms. Here I have used inexpensive field mushrooms but I also used a few exotic mushrooms I had on hand.

This mushroom curry is all about the spicing and those mushrooms. You can use the mushrooms of your choice and the curry always tastes amazing.

Why not try it with a good dal, naans or chapattis? You will find this mushroom curry to be an exceptional meal, anytime of day. Even breakfast! It’s great served simply over Basmati rice.

mushroom curry

About this curry recipe

This is a straight forward curry recipe. You start by preparing a base masala before stirring in the mushrooms and then finishing it all off with a spoonful of yoghurt.

You’ll will find this tastes amazing just as it is but feel free to adjust the spicing. Taste any curry you are preparing and adjust those flavours to taste.

How long can you keep leftovers in the fridge?

You can keep this mushroom curry in the fridge for at least 3 days. In fact, as the flavours develop, it will get even better.

Can you freeze this mushroom curry?

Yes! This curry will freeze well for up to 3 months. Just don’t add the yoghurt. Although it won’t hurt too much to add the yoghurt before freezing, you will get better results if you add it just before serving. 

Which variety of mushrooms work best?

They all do. Choose fresh, firm and unblemished mushrooms. Common varieties like white button mushrooms, cremini, or shiitake work well in curries.

Whichever mushrooms you choose for your mushroom curry, Be sure to wipe the mushrooms with a damp paper towel or use a soft brush to remove dirt.

Avoid washing them in water, as mushrooms are porous and can become soggy!

How should I slice the mushrooms for best results?

This is down to you. Slice the mushrooms evenly for uniform cooking. Thicker slices will have a meatier texture, while thinner slices will be more tender.

Why do you pre-cook the mushrooms before adding them to the curry?

It’s a good practice to sauté the mushrooms separately before adding them to the curry. This allows them to release their moisture and develop a deeper flavour as they brown.

Set them aside and add them back later in the cooking process.

How important is the base masala?

Very! You want to add layers of flavour which is particularly important when cooking a vegetable or mushroom curry. Start by sautéing the curry leaves, whole spices, onions, garlic, and ginger in oil or ghee until the onions are aromatic and translucent.

Add spices like cumin, coriander, turmeric, chilli powder and garam masala for depth of flavour. Below you will find the spices I add but you can and should add more or less of each to taste.

Choosing the right liquid for the sauce.

In this mushroom curry recipe, you use water, chopped tomatoes and yoghurt to make the sauce. Feel free to experiment though.

If you want to go all out, you could use a combination of water, vegetable broth, and/or coconut milk to achieve your desired consistency and flavour. Coconut milk can add creaminess to the curry. If you do decide to use coconut milk, it’s best to add it right before serving. It does not freeze well. 

What is the best technique for cooking mushroom curry?

Allow the curry to simmer gently to meld the flavours and ensure the mushrooms cook through without becoming overcooked or mushy. Stir occasionally.

I usually stir the mushrooms in to heat through just before serving.

Proper seasoning is essential.

Be sure to season your mushroom curry with salt and pepper to taste. A good squeeze of lemon or lime juice is optional but gives the curry a nice flavour when you add it just before serving. 

Make this mushroom curry your own.

Remember that mushroom curry is versatile, and you can customise it to your taste by adjusting the level of spice, thickness of the sauce, and choice of seasonings. Practice and experimentation will help you perfect your mushroom curry and the recipe below is a great place to start. 

Step by step photographs.

Ingredients for mushroom curry.

Frying the mushrooms in oil in a pan.

Fry the mushrooms first. You might want to do this in batches. Cook larger mushrooms before adding smaller mushrooms so they cook evenly.

Infusing the whole spices in oil.

Transfer the cooked mushrooms to a plate. Heat up the oil (add more if needed) and stir in the whole spices to infuse for about 30 seconds.

Adding chopped onions to the spices and oil.

Stir in the onions and fry for about 5 minutes or until soft and translucent.

Stirring in the garlic and ginger paste.

Stir in the garlic and ginger paste and fry for a further 30 seconds.

Adding the ground spices and chillies to the curry.

Add all the ground spices except for the garam masala and stir in the green chillies.

Adding the water or stock and the chopped tomatoes to the pan.

Pour in the water or stock and the chopped tomatoes. Bring it all to a simmer.

Adding coconut milk to the simmering sauce.

Allow the sauce to thicken some for a few minutes and then stir in the coconut milk.

Returning the mushrooms to the pan.

Return the mushrooms to the pan. They are already cooked so just heat them through. Season with salt and pepper to taste and add a the garam masala and a little lime juice too if you like.

Garnishing the mushroom curry with chopped coriander (cilantro).

Plate it up and garnish with the chopped coriander (cilantro).

Finished mushroom curry

Dig in! This is delicious served simply with white Basmati rice.

If you like this mushroom curry recipe, you might like to try some of the Indian Vegetarian favourites.

Dum Aloo
Pakistani Chickpea Biryani
Punjabi Saag Curry
Punjabi Rajma
Butternut Squash Curry
Sri Lankan Green Beans Curry
Aloo Gobi
Saag Paneer
Onion Pakora Curry
Chana Saag Curry
Potato Curry
Masala Corn
Gobi Manchurian
Bombay Potatoes
Masala Dosa
Saag Aloo
Tandoori Hummus
Tarka Dal
Masoor Dal
Dal Makhani
Chana Dal
Homemade Poppadoms From Scratch
Green Bean Thoran
Cabbage Thoran

Have you tried this mushroom curry recipe?

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Yield: 4

Easy Mushroom Curry

mushroom curry
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes


  • 2 tablespoons rapeseed oil or ghee plus a little more if needed
  • 300g mushrooms – sliced
  • 1 tsp black mustard seeds
  • 10 curry leaves
  • 1 x 2.5cm cinnamon stick
  • 3 green cardamom pods – lightly bruised
  • 1 tsp cumin seeds
  • 2 medium onions – finely chopped
  • 2 tbsp garlic and ginger paste or finely chopped garlic and ginger
  • 2 green finger chillies – finely chopped
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp Kashmiri chilli powder – more or less to taste
  • 225g (1/2 lb) chopped tomatoes
  • About 100ml water or unsalted vegetable stock
  • 2 tbsp plain natural yoghurt
  • Juice of one lemon or lime (optional)
  • Salt and pepper to taste
  • 1 tsp garam masala
  • 3 tbsp fresh coriander (cilantro), finely chopped


  1. Heat 2 tablesooons oil or ghee over high heat. When visibly hot, add the mushrooms and fry for about 3 minutes. As you do, the mushrooms will release moisture. Continue frying until the moisture evaporates and the mushrooms are nicely browned. Transfer to a plate and set aside.
  2. Add more oil or ghee to the pan if needed. You want about 1 tablespoon of oil in the pan. Toss in the mustard seeds. When they begin to crackle and pop after about 30 seconds, lower the temperature to medium high and add the curry leaves, cinnamon stick, cardamom pods and cumin seeds.
  3. Sauté for a further 30 seconds and then add the chopped onion and fry it for about 5 minutes or until soft and translucent. Then stir in the garlic and ginger along with the chillies and fry for a further 30 seconds.
  4. Add the ground spices and stir them into the onion mixture. Then add the chopped tomatoes and water or stock and bring to a simmer. Let this base masala continue to simmer until you are happy with the sauce consistency.
  5. Return the mushrooms to the pan and allow them to heat through in the sauce. Stir in the yoghurt, one tablespoon at a time.
  6. Now try the curry and add salt and pepper to taste. A good twist of lemon or lime juice is also nice. Stir in the garam masala.
  7. Serve hot from the pan, garnished with the chopped coriander (cilantro).

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 200Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 9mgSodium: 403mgCarbohydrates: 18gFiber: 4gSugar: 7gProtein: 4g

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Francesca Hann

Thursday 11th of January 2024

This curry was so flavorful and delicious. I made it as part of a Christmas curry buffet and it was one of the favorite dishes for my guests.

Dan Toombs

Thursday 11th of January 2024

Great to hear, thanks very much for letting me know. Dan

chris king

Thursday 20th of December 2018

the garlic and ginger paste is it one of each ?

Dan Toombs

Monday 14th of January 2019

Hi Chris

Garlic and ginger paste is a combination of minced garlic and ginger.

Thanks, Dan


Wednesday 11th of July 2018

Love your recipes. I would like to try this one, but I have no curry leaves. Can I replace them by bayleave or salam leaves? Or leave them out altogether? With 1 tablespoon garlic and ginger paste, do you mean 1 tablespoon garlic paste and 1 tablespoon ginger paste, or 1 tablespoon of a mixture (so 1/2 tablespoon each)?

Dan Toombs

Thursday 17th of January 2019

Hi Thijs

If you don't have curry leaves, just leave them out as they have a fantastic flavour that is all their own. The garlic and ginger paste is a mix of garlic and ginger. There is a recipe for making it on my site.

Thanks, Dan


Sunday 15th of October 2017

I made this recently and used wild mushrooms it was very tasty thanks for recipy

Dan Toombs

Tuesday 17th of October 2017

You can't beat fresh wild mushrooms. Love them.

Thanks, Dan

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