This delicious Indian mushroom curry, based on my dad's mutton curry recipe, has a spicy coconut sauce that explodes with flavor! Use your favorite mushrooms and serve with basmati rice, roti or vegan naan.
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.
Table of Contents
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.
Serving suggestions
- 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.
More Indian mushroom recipes
Mushroom Curry
Equipment
- Bowl for soaking dry mushrooms, if using.
- Large pot or saucepan with lid
Ingredients
- 1.5 tablespoon avocado oil or any neutral 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.
Vaishali
Carolann, the color can vary if you don't roast your spices, or use less chilli. I use more because that's how I like it. Also be sure to roast the onions until they are golden-brown. Perhaps the reason you are unsure about the taste is because your perception of curry is based on what you eat at restaurants where food is modified to suit local tastebuds. This is a truly traditional recipe from my parents' part of India.
Carolann
I made this yesterday, and it wasn't as rich-looking as yours, or as dark. I too used a can of diced tomatoes. Was that part of it? Did I need to cook it longer. I'm not sure it had the curry flavor that I was expecting, either. Perhaps I didn't toast the spices long enough?
Anonymous
Hi vaishali,
this recipe reminded me of my mothers cauliflower. potato and peas curry (she use the same ingredient to create the curry masala). she uses the same masala, for making drumsticks and potato curry.
God bless,
Nisha.
Samarpita
Lovely recipe. A big time keeper. Me and hubby totally adored this.
Anonymous
Hi,
I just made this and the color was different but I think it's because I used a can of diced tomatoes. Anyway, the flavors are definitely very strong and this was different than most Indian dishes I'm used to making. The only problem I had was with the texture. I made the paste in my new Preethi and so when I put it in my mushroom mixture it ended up extremely thick. I just added some water to get a better texture and it ended up great. Thanks for sharing this recipe!!
Anonymous
Hi,
Tried it with couple of extra chillies, and curry leaves, came out well. Thanks
Naren
Vaishali
Surya, glad you and your wife liked it. My stepmother's Goan, and although I think it's originally my dad's recipe, I can imagine some Goan influence could have crept in 🙂
Surya
Tried this with potatos and nutrela (soybean). Wife loves it. She says this one's a "keeper". Thanks for the recipe.
It tastes very similar to mutton xacuti.. any Konkani / Goenkar connection ?
Give Peas A Chance
this sounds delish! I'm going to try it without potatoes I'm not a fan but we love watercress here even my 2 year old
single dad
I recently came across your blog and have been reading along. I thought I would leave my first comment. I don't know what to say except that I have enjoyed. Really a nice post here!
AlienPlanet
Thanks Vaishali,
Of course I remember Dad's Mutton Curry and since I would sometimes help him around, during our Pune days, I mastered it myself. I often make Dad's Mutton Curry myself but since we are confirmed die-hard carnivores, I prefer the real stuff- Mutton.
And guess what...Ingmar also calls it Dad's Mutton Curry because now its his dad who makes it.
Mushrooms are pretty pricey out here at the moment, so I had tried one veggie version of this curry...using Suran...known better as Yam. It tastes similar to mutton when cooked that style. Only, you need to soak the Suran in a good quantity of water-tamarind solution to remove whatever stuff it has that causes itching.
So, next time, try the recipe with Suran instead of mushrooms !!!
Vaishali
Thanks, Vani.
vkbook
I made this yesterday and it is yummy. It is easy to make. I made with a half dried mushroom (reconstituted) and half button mushroom. Tastes fantastic with both rotis as well as rice. Thanks Vaishali for this wonderful recipe.
Vani
Vaishali
Bhanu, I don't usually give explicit directions on salt because that's one ingredient people tend to use according to taste and, sometimes, health. For any dish on my blog, including this one, I'd advise adding the salt toward the end, unless I indicate otherwise. I find I tend to use less salt if I add it toward the end. Also, I don't usually add salt before tomatoes in a recipe are completely cooked, because there's something about salt that keeps tomatoes from cooking thoroughly.
Hope that helps 🙂
Bhanu
Looks good probably it will taste good, but you did not mention anything about salt? how much to add and when to add? what's up with that? Please clarify cos I want to try it!!!
Joel
my harddrive died about 3 months back, ive been looking ever since for your blog. i was lying in bed and just remembered "my dads not mutton mushroom curry". THANKYOU SEARCH ENGINE :D:D:D:D:D:D:D:D:D:D