Mushroom Curry with Yoghurt-Tomato Sauce

Mushroom Curry with Yoghurt Gravy

Madhur Jaffrey’s recipes, although not always traditional, are always tasty, easy and no-fail. This is another one – I found it in my pile of saved recipes, scribbled out. Any mushrooms are good with this yoghurt -tomato gravy/sauce, just cut them large enough so they don’t get lost in the sauce.

You might like to Stuffed Mushrooms on the BBQ, Mushrooms on Toast, or Mushrooms a la Grecque.

Would you like other yoghurt curries? Try a Kerala Sweet and Sour Mango Curry, Moar (Yoghurt) Kuzhambu with Lentil Dumplings, and coconuty Avial.

You can find all of our Indian dishes here, and all of our Mushroom recipes here. We have a number of Yoghurt dishes. Or take some time to explore our Mid Summer dishes.

The curry’s gravy is fairly thin. It does thicken up a little with the final simmering, but is best eaten over rice, or (if you are like me), slurped from a bowl.

Mushroom Curry with Yoghurt Gravy

Mushroom Yoghurt Curry

serves 3-4, depending on how you use it

4 cm piece fresh ginger, peeled and chopped
115g onions, peeled and chopped
3 cloves garlic, peeled and chopped
450g large fresh mushrooms
6 Tbspn ghee
3 Tbspn yogurt
1 tspn tomato paste
2 tspn ground coriander
0.75 tspn salt or to taste
0.25 tspn cayenne pepper, or a little less, to taste
2 Tbspn chopped green coriander (cilantro)

Grind the ginger, onion, and garlic with 3 tablespoons water until smooth. Use a blender, mixie or spice grinder.

Wipe the mushrooms with a damp cloth and cut them into halves or quarters depending upon size.

Put 3 tablespoons of the oil in a frying pan and set over high heat. When the oil is hot, add the mushrooms. Stir and sauté for 2-3 minutes or until the mushrooms have lost their raw look. Empty the contents of the pan into a bowl and wipe the pan.

Put the remaining 3 tablespoons oil into the pan and set over high heat.  When the oil is hot, put in the paste from the blender. Stir and fry 3-4 minutes until it starts turning brown.

Add 1 tablespoon yoghurt and fry for 30 seconds. Add another tablespoon yoghurt and fry for 30 seconds. Do this a third time. Then add the tomato paste and fry for 30 seconds.

Add the coriander powder and stir once or twice. Then put in 1.25 cups water, the mushrooms and their juices, salt, and cayenne pepper. Stir and bring to a simmer.

Turn the heat to low and simmer for 5 minutes.Turn off the heat and leave for 5 mins for the flavours to develop. Transfer to a serving dish.

Garnish with green coriander and serve.

recipe notes and alternatives
This dish goes well with rice.

Make the dish the same way with eggplants. Cube the eggplants, saute until cooked, and continue in the same way.

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