A delectable Indian mushroom curry recipe with a spicy coconut sauce! Use your favorite mushrooms for flavor and fabulous texture and serve with basmati rice, roti or vegan naan for an amazing meal!

My Dad's Not-Mutton Mushroom Curry has lived on this blog since its infancy. I am resharing it today, and the rest of this post much as I had written it so many years ago, in memory of my father who passed away last week.
Dad stood apart from men of his generation in many ways (you can read more about him on my Facebook post), one of those being his willingness to help my mother around the kitchen--something men in India rarely did at the time. He was also a good cook in his own right and a mutton curry he made so lovingly for the family each Sunday was the highlight of our weekends.
The mutton curry was made in the style of Karwari konkani cuisine--Karwar being a beautiful coastal city in the south Indian state of Karnataka where Dad's family came from. Dad would do most of the work, right from buying the mutton (goat's meat) in the morning to actually cooking it, as well as supervising everyone in the household who had some role to play in the actual preparation.
My job was peeling a whole bulb of garlic and grating two kinds of coconut, fresh and dry. I hated both jobs: the juices from the garlic set my fingernails on fire, and I don't remember a time when I didn't grate my hand along with the coconut!
But I did love that curry. I can close my eyes and still see Dad standing over a two-burner stove in our Bombay kitchen, carefully roasting the spices and then grinding them to perfection in a little blender. He loved making that curry, just as much as we loved eating it.
After turning vegetarian, I sometimes would crave the spices in my dad's mutton curry and that's why I came up with this not-mutton mushroom curry. I make it with the exact masalas Dad used, but because I use veggies instead of meat, I get to skip several steps involving marinating and tenderizing the meat.
I use two kinds of mushrooms in this recipe, fresh crimini and dry shiitake, which I reconstitute. The mix adds lots of flavor and texture. You can use other kinds of mushrooms, and you can also use eggplants. I swear you will not miss the meat in this curry, and even meat-eaters I've served it to love its robust flavors.
The curry is perfect either with brown or white rice or with any kind of Indian bread. We would eat the curry with rice or a soft roll called a pav, tearing pieces of the bread with our fingers and dunking it into the curry. You can just use a storebought dinner roll of something like this soft sourdough roll.
I hope you will try this curry and love it as much as we have, in memory of the man who taught me how to cook with love.
This one is for you, dearest Dad.
Why you'll love this mushroom curry
- It's so delicious. The curried mushroom gravy is packed with flavor thanks to a homemade, fresh-ground garam masala mix similar to the one my dad used for his meat curry. Coconut mellows the heat down and adds a wonderful creaminess. You won't be able to stop eating this curry.
- It's easy to make. If you have the spices needed for this dish handy, you will find that the recipe comes together really quickly and easily. The only spice here that may not be familiar to some is the stoneflower or dagad phool and it is optional.
- You can use your choice of mushrooms. I use shiitake and cremini, but you can use just about any mushroom you like, or a combination, including white button mushrooms, oyster mushrooms or portobello mushrooms.
- It is everyone friendly. The curry is vegan, of course, but omnivore friendly because of the rich, robust flavors. And it's soy-free, nut-free and gluten-free. Leave out the potatoes to lower the carbs considerably if you are on a low-carb/keto diet. You can adjust the amount of red chili peppers down if you are serving this to kids.
Ingredients
- 1.5 tablespoons vegetable oil. If you are trying to eat less oil, you can cut this down to 1 tbsp.
- Spices: 2 tablespoons coriander seeds, 1 teaspoon cumin seeds, 1 teaspoon fennel seeds, 1-2 dry red chili peppers (can use cayenne, up to 1 tsp, or any red chili powder, like Kashmiri chili powder for good color and moderate heat), ½ teaspoon turmeric powder, 1-inch cinnamon stick, 5 cloves, 5 green cardamom pods, 1 tbp poppy seeds, and 1 teaspoon black peppercorns (use less for less heat).
- Optional spices: ½-inch piece dagad phool (stoneflower), ½ flower javatri (mace)
- 1 large onion
- 6 large garlic cloves
- 1-inch piece ginger
- ½ cup shredded coconut. Use unsweetened coconut that's freshly grated or frozen. You can substitute with coconut milk. Use 1 cup of thick, canned or fresh coconut milk.
- 2-4 tablespoons cilantro
- 2 medium potatoes
- 2 cups dry shiitake mushrooms
- 8 oz crimini mushrooms (or white button mushrooms)
- 2 tablespoons lemon juice. Plus more lemon wedges for serving.
How to make mushroom curry
- Soak the dry mushrooms in 3 cups boiling water for at least 30 minutes to help them reconstitute. Once they are plump and juicy, halve or quarter them. You can trim out any tough stems.
- Heat ½ tablespoon of the oil in a skillet. Add the coriander, cumin, chillies. cardamom, cloves, dagad phool and mace if using, cinnamon, peppercorns, poppy seeds and fennel seeds, Roast over medium heat, stirring frequently, until the coriander seeds start changing color and become fragrant.
- Add the sliced onion, garlic and ginger and saute until the onions get brown spots. Remove to a plate to cool down.
- Without adding any more oil, roast the shredded coconut in the hot pan until some of the shreds turn quite brown but be careful not to burn. Coconut has oils and can burn easily. Place the coconut on the plate with the other roasted spices.
- Once the coconut and spices have cooled, add them to the blender with a cup of water (or use a cup of the water you soaked the mushrooms in). Blend into a very smooth paste.
- In the same skillet, heat the remaining 1 tablespoon of oil.
- Add the chopped onions and cilantro with about ½ teaspoon of salt and cook until the onions begin to brown.
- Stir in the potatoes and the shiitake mushrooms. Add the water remaining from soaking the mushrooms to the pot, stir, cover and let the potatoes cook until almost tender. Stir a couple of times while they are cooking to make sure there's some liquid in the pot.
- Once the potatoes are almost done, add the crimini or button mushrooms, stir to mix, and then add the ground masala from the blender.
- At this point add a cup or two of water or vegtable stock to thin out the curry to your liking. Stir well, check the seasoning and add salt, and let the curry come to a boil. Let it cook, uncovered, over medium-high heat until you see some specks of fat pool at the top, about 10-15 minutes. You can add more water at any point if the curry gets too thick.
- Garnish with cilantro and turn off the heat. Serve hot with wedges of lemons to squirt on top of the curry.
What to serve with mushroom curry
- Soft dinner rolls or any Indian flatbread, including roti or vegan naan.
- Over a flavorful rice, like jeera rice, carrot rice or turmeric rice.
- Serve vegan raita on the side.
Storage and freezing instructions
This curry tastes even better the next day! Keep in the fridge for up to three days and reheat before serving. You can freeze the curry in an airtight container for up to three months. Thaw and reheat.
Related recipes
- Malaysian Mushroom Korma
- Railway Mushroom Curry
- Tofu Makhani
- Mushroom Matar, Mushroom and Peas in a Creamy Sauce
- Vegan Malai Kofta Curry
- Chettinad Mushroom Masala
- Mushroom Masala Recipe
Mushroom Curry
Equipment
- Bowl for soaking dry mushrooms, if using.
- Large pot or saucepan with lid
Ingredients
- 1.5 tablespoon vegetable oil
- 2 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1-2 dry red chili peppers (can use cayenne, up to 1 tsp, or any red chili powder, like Kashmiri chili powder for good color and moderate heat)
- ½ teaspoon turmeric
- 1 inch cinnamon stick
- 5 cloves
- 5 pods green cardamom pods
- ½-inch piece dagad phool (stoneflower, optional)
- ½ flower mace (optional)
- 1 tablespoon poppy seeds
- 1 teaspoon black peppercorns (use less for less heat)
- 1 large onion (half sliced, the other half finely diced)
- 6 large garlic cloves (sliced)
- 1-inch piece ginger (thinly sliced)
- ½ cup shredded coconut (unsweetened. Use freshly grated or frozen)
- 2-4 tablespoon cilantro (chopped)
- 2 medium potatoes (cut into 1-inch cubes)
- 2 cups dry shiitake mushrooms
- 8 oz crimini mushrooms (or button mushrooms are fine)
- 2 tablespoon lemon juice (plus more lemon wedges for serving)
Instructions
- Soak the dry mushrooms in 3 cups boiling water for at least 30 minutes to help them reconstitute. Once they are plump and juicy, halve or quarter them. You can trim out any tough stems.
- Heat ½ tablespoon of the oil in a skillet. Add the coriander, cumin, chillies. cardamom, cloves, dagad phool and mace if using, cinnamon, peppercorns, poppy seeds and fennel seeds, Roast over medium heat, stirring frequently, until the coriander seeds start changing color and become fragrant.
- Add the sliced onion, garlic and ginger and saute until the onions get brown spots. Stir in turmeric after turning off the heat. Remove the spices to a plate to cool down.
- Without adding any more oil, roast the shredded coconut in the hot pan until some of the shreds turn quite brown but be careful not to burn. Coconut has oils and can burn easily. Place the coconut on the plate with the other roasted spices.
- Once the coconut and spices have cooled, add them to the blender with a cup of water (or use a cup of the water you soaked the mushrooms in). Blend into a very smooth paste.
- In the same skillet, heat the remaining 1 tablespoon of oil.
- Add the chopped onions and cilantro with about ½ teaspoon of salt and cook until the onions begin to brown.
- Stir in the potatoes and the shiitake mushrooms. Add the water remaining from soaking the mushrooms to the pot, stir, cover and let the potatoes cook until almost tender. Stir a couple of times while they are cooking to make sure there's some liquid in the pot.
- Once the potatoes are almost done, add the crimini or button mushrooms, stir to mix, and then add the ground masala from the blender.
- At this point add a cup or two of water or vegtable stock to thin out the curry to your liking. Stir well, check the seasoning and add salt, and let the curry come to a boil. Let it cook, uncovered, over medium-high heat until you see some specks of fat pool at the top, about 10-15 minutes. You can add more water at any point if the curry gets too thick.
- Garnish with cilantro and turn off the heat. Serve hot with wedges of lemons to squirt on top of the curry.
Recipe notes
- For a low-carb diet, leave the potatoes out of this recipe to reduce carbs to 16 net grams.
- To reduce the oil, cut down the oil in step 6 to ½ tbsp.
- If you are feeding this to children, cut down the quantity of peppercorns to up to ¼ teaspoon and halve the amount of red chili peppers/powder.
- You can substitute coconut milk if you don't have unsweetened grated coconut. Use 1 cup.
- Use your favorite mushrooms in this recipe. I use shiitake and cremini, but just about any mushroom will work here. If using dry mushrooms be sure to reconstitute them.
- This mushroom curry tastes fabulous with any Indian flatbread, including roti or vegan naan. Or serve it with a flavorful basmati rice, like jeera rice, carrot rice or turmeric rice. Serve a vegan raita on the side.
- This curry tastes even better the next day! Refrigerate for up to three days and reheat before serving. You can freeze the curry in an airtight container for up to three months. Thaw and reheat.
Pradeep Kanthan
Have tried this recipie a couple of times. It does come out well. I add few big pieces of cauliflower. They absorb the masala well.
Finishing it off with thin cocount milk enhances the flaovour.
Having been a meat eater ... this is as close as it gets without harmful chemicals.
Good one.
Vaishali
So great to hear this feedback. Thanks, Pradeep. I like the use of cauliflower.
NIcola
How much flower mace please?
Vaishali
Hi, 1/2 of one flower.
Purvi
Sorry for your loss Vaishali ....Condolences. This receipe is a family favourite since a long time now
Vaishali
Thanks, Purvi. And so happy to hear your family has enjoyed the recipe. 🙂
Ambica
Vaishali,
So sorry to hear about your Dad. Our deepest condolences. Your Dad's not mutton curry is our family's favorite recipe from your blog and we make it for special occasions. Through your words, His memory will live on in all our houses whenever we make this.
Warm hugs
Vaishali
Thanks Ambica, for that lovely, lovely thought. Hugs ❤️
Sangita
Sending you positive thoughts during this tough time. This is such a loving tribute to Honawar uncle.
I loved this recipe when you'd posted it earlier, the spices are so perfect, it feels like a caring hug. I think I will make it this week again, maybe with Portobello since we have some, we all can use some hugs in these days. Thinking of you.
Vaishali
Thanks dear Sangita for being thoughtful and kind, as always. Hugs. ❤️
Charity
I'm so sorry for your loss - your tribute to your father's memory is touching. May you experience joy in the midst of your grief as you remember and honor his life in the days to come.
Vaishali
Thanks for the kind words, Charity. ❤️
Mrs. J.
Hello Vaishali. I have been enjoying your blog for a long time. I don't usually comment on public blogs; however, I just want to offer my condolences on the loss of your father. You don't know me, but you seem like an old friend to me. God bless dear.
Vaishali
I really appreciate your comment. Thanks so much for your kind words. ❤️
Savita Bailur
So very sorry to hear about your father's passing. What a strong person he was. Will definitely try this as I miss Konkani crab curry!
Vaishali
Thanks, Savita. ❤️
Hemi
Hello Vaishali,
So sorry to hear about your dad. May he Rest In Peace and may you get the strength in this difficult time.
Hemi
Vaishali
Thanks, Hemi. ❤️
Mehul Mardania
Lovely recipe, thank you!
Sheena
Winner Winner no lamb dinner! Really great little recipe which was even better the next day as the shiitake mushrooms gave out and absorbed more flavour!!
Sheena
What a lovely recipie! I made this with shiitake mushrooms, aubergine and potatoes!!