This spicy Indian mushroom curry with western Indian flavors is one of my favorite comfort foods. But today I have for you another equally delicious Mushroom Curry whose flavors date back to India's colonia era. This railway curry, so named because it was served in train pantry cars, was usually made with mutton, but my version is divinely vegan and just as delicious. It's also soy-free, nut-free and gluten-free
If you've been lucky enough to journey on a train in India, here's a treat you'll not just want to try, but one that you will crave for, deep inside your belly.
My Railway Mushroom Curry is a vegan spinoff of a meat-based dish that, the story goes, originated in the pantry cars of the Indian railways during the time the British occupied India.
This is not the railway food I've told you about in my Vegetable Puffs post, where vendors hop on and off railway cars as you journey through the country, offering you gorgeous, salt-of-the-earth foods from peanut brittle to dosas to biryani to tea served in earthen pots.
No, this mushroom curry is rather highfalutin.
The British brought the railways to India, and with it, they brought all of the trimmings, including those elegant pantry cars with shiny wood paneling, tables for four, gleaming crystal and dainty silverware.
The food served on those pantry cars was a mix of Indian and British fare with lots of fusion happening in between. Not just between Indian and British cuisine, but also between the various cuisines of India.
There is a lot of lore online about how the railway curry came to be, from chefs tamping down a hot mutton or goat curry they cooked for themselves to suit British tastes, to how the recipe changed with the route of the train. So if you were traveling in south India, you'd have a south Indian-flavored railway curry, if you were in north India, the ingredients would change accordingly, and so on.
Whatever the origin of this, what I love about this recipe, which I posted on this blog in its early days (I've updated it with new text and photos), is its simplicity and, of course, its deliciousness.
The mushrooms do a great job subbing for the mutton (wouldn't you rather just cuddle the lamb?). It's a fabulous curry we make over and over at our home, and I hope it will become one of your favorites too. Serve it up and you would be the toast of the dinner table -- especially if it's accompanied by this 20-minute turmeric pilaf with pistachios and vegan cucumber raita.
And if you love mushroom curries, be sure to check out this 15-minute mushroom and spinach curry and this velvet-smooth mushroom makhani.
Tips for making the best mushroom curry
- It's not rocket science, in fact, this recipe is almost child's play. But make sure you follow the steps and let the curry cook for the full 20 minutes at the end to get the masala or spices thoroughly cooked.
- Add chopped green bell peppers along with the mushrooms for even more flavor and veggie nutrition.
- Add chickpeas to the recipe if you want an additional protein hit.
- Use the right ingredients, you don't need too much here, but the coriander, cumin and curry leaves are important for the right flavor. You'll notice there is no garam masala here, so you need those other spices to build the flavors.
- Coriander seeds: Coriander seeds have a flavor similar to that of cilantro or coriander leaves, only more lemony and concentrated. It is invaluable in curries like this one.
- Cumin seeds: Cumin seeds add a wonderful, earthy, robust flavor to curries.
- Oil: Use any flavorless vegetable oil, including avocado oil, peanut oil, safflower oil, sunflower oil or canola oil.
- Curry leaves: Curry leaves, which are bitter, pungent and lemony all at once, have a bold personality that works great in spicy curries. In this curry they add more freshness and terrific depth.
- Shallots: Shallots add both oniony flavor to this recipe and thicken the sauce.
- Garlic: For more flavor
- Potatoes: Use red or yellow potatoes. Mushrooms and potatoes are a great combination, and potatoes work especially well in spicy red curries like this one. They also help thicken the sauce.
- Mushrooms: Use any kind or combination of mushrooms here. Button and crimin are great, and so are portobello or shiitake mushrooms.
- Tomatoes: Tomatoes help create the strong flavor base for this curry and they add a touch of tanginess.
- Dry red chili peppers. Use Kashmiri red chili peppers or another mild to moderate pepper. An arbol can be used, but it's spicy, so you might want to cut down to one.
- Turmeric: For color and healthfulness.
- Vegetable stock: Try and use a good homemade stock or a low-sodium storebought one.
- Cilantro or coriander leaves for garnish
More yummy Indian mushroom recipes
Railway Mushroom Curry recipe:
Railway Mushroom Curry
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 1 tbsp + ½ tsp avocado oil (or any vegetable oil)
- 15-20 curry leaves (about 2 sprigs)
- 2 shallots (thinly sliced)
- 4 cloves garlic (crushed and chopped)
- 2 moderately hot dry red chili peppers
- 4 medium potatoes , diced
- 8 oz crimini or baby bella or button mushrooms (quartered)
- ½ teaspoon turmeric
- 2 medium tomatoes (pureed)
- 2 ½ - 3 cups vegetable stock
- ¼ cup chopped cilantro (for garnish)
- In a dry, hot skillet, roast the coriander and cumin seeds. Place in a blender.
- Heat ½ teaspoon of oil in the skillet. Add the curry leaves, garlic, chili peppers and shallots and saute until brown spots appear on the onions. Add to the blender, add half a cup of vegetable stock, and blend into a very smooth paste.
- Heat the remaining 1 tablespoon oil in the skillet. Add the potatoes and stir-fry for five minutes until golden spots appear.
- Add the mushrooms and turmeric and saute until the mushrooms begin to soften, about 2-3 minutes.
- Now add the blended masala and the tomato puree. Cook for about five minutes, stirring frequently, then add 1 ½ cups of vegetable stock. Check seasoning and add more salt if needed.
- Cover and cook about 20 minutes or until the potatoes are tender. If your curry gets too thick, you can thin it out with more vegetable stock.
- Garnish with cilantro and serve hot.
Most delicious flavour and I will reuse for other curries in futre
Hi Vaishali, thank you for sharing this wonderful recipe, I made the curry yesterday and it was absolutely delicious!!! I used dried curry leaves, but it was still amazingly flavorful. Can't wait to try more of your recipes 🙂
This sounds amazing and think I will try in the next few days ? if I was to cook in the pressure cooker how long would you cook the potatoes for at the end? Would it have the same affect or better to cook it more slowly over the stove?
Thank you ?
Yes yes and yes! I’ve been keen to do this curry since I received it, I’ve been to Southern India and the memory’s are part of my soul, me and my partner have just eaten and them some more and then half a ladle more.... what can I say, it’s now our favourite soup and we live in Italy so food here is buona” we came here 2 years ago from Manchester England where they can’t get enough of curry! It’s in our blood ,-)
Thank you so much for your lovely recipes.
Tried this today....amazing flavor! Was a hit with my hubby! Thank you! Looking forward to try other great recipes! Blessings!
So happy to hear Pam. Thanks for letting me know!
This looks so yummy! Question: Do you puree the curry leaves also- in with the rest of the stuff in step 2? Or pull them out before pureeing? Thanks!
Purée them! They add amazing flavor.
The curry looks lovely,have just made some for dinner and also added spinach and green beans.
Antonio Sergio Sena
Made i today for dinner, and it was marvelous. Got to say that i used sweet potato instead of the normal one, but hey... tasted fantastic! The strong flavour of the roasted coriander seeds is great. thanks!
Hi, I tried your recipe and the curry was fantastic. Thanks a lot for sharing.
Its a yummy curry, looks tempting!
Love this curry,looks delicious !
I Am Gluten Free
Can't wait to try this naturally gluten free curry recipe. I just printed it and am going upstairs to make it for dinner! Thank you!
Hey, I love the bit under your profile pic - love animals and love great food but like you I don't mix the two either..
This recipe is so fab. I'm going to try it tom..
Most of SK's recipes I've tried are super though once had the opportunity to taste something he made at a show here in Dubai and it was sadly unfortunately quite crap 🙂
Desi Mom, Desi Dad
Sanjeev Kapoor is a wonderful chef and creator....yes,you're right I'd compare him to Julia Childs, not Rachel Ray!
Love the name and the look of this recipe....!
-desi mom/desi dad
Sabzi looks very delicious. Perfect click. Loved it.
I know the typical tomato soup served in trains, thought not authentic it tastes the same always !
I loved the thickness here in mushroom curry.
Looks very good. I know just how to convert this so that I can eat too. We don't eat mushrooms. Will keep you posted.
The Mushroom curry looks juicy and yummy.The egg curry served in the Indian Railways kitchen and the pantry cars is again another delectable item and has to be tasted and experienced
I have no clue why the food served in Stations or trains tasted so good...curry looks delicious and i have thought Sanjeev kapoor to be India's Emeril.
Train journeys brings back lots of memories of food..some stations have some special food ;)Curry looks delicious..Like the way you have called Kapoor as Julia child, not RR..I wonder how Sandra Lee has a show on FN (and how many people make them!)
Curry looks fantastic, very attractive name..
Beautiful colour and looks delicious.Nicely clicked too.Do drop by simply.food sometime.Following your blog.
The curry looks divine. I can polish off the entire serving in one sitting!
ooh this sounds heavenly, Vaishali, I absolutely need to try it!
Nice curry an looks very tempting.
Rightly said, nothing like hot food on a train journey. I wish I could experience that again...