Monday, May 10, 2021



Button mushrooms have become very popular in India over the last couple of decades. They are readily available and many have acquired a taste for them. At our home, we make dishes from mushrooms quite often as they are considered good for health in many ways. 

You will find many recipes for mushroom dishes elsewhere in this blog, including :-

Today's recipe is for a gravy made with mushrooms which I have adapted from Mushroom Curry in Swasthi's Indian Healthy Recipes

We had this with jeera rice and it was delicious! 


  • Button Mushrooms, 200 gms
  • Small sized Capsicum, 1
  • Large sized Onion, 1
  • Medium sized Tomatoes, 2  for the tomato puree  
  • Turmeric, 1/4 tsp 
  • Curry Leaves, 1 sprig
  • Green Chilli, slit, 1
  • Cumin Seeds, 1/2 tsp
  • Ginger Garlic Paste, 1 tsp
  • Chilli Powder, 1 tsp or to taste 
  • Kitchen King Masala, 1/4 tsp
  • Kasuri Methi ( Dried Fenugreek Leaves), 1 tsp
  • Oil, 2 tbsp
  • Salt, to taste
  • Coriander leaves, finely chopped, for garnish 
To Dry Roast and Make A Powder: 
  • Peanuts, 2 tbsp
  • Sesame Seeds, 1 tbsp
  • Coconut Gratings, 1 tbsp

Wash the button mushrooms, dab them dry and slice them
Chop the capsicum into cubes
Finely chop the onions 
Prepare a puree out of the tomatoes

In a kadhai, dry roast the peanuts till they change colour and give off a good aroma
Lower the heat, add sesame seeds and sauté till they splutter 
Switch off the gas, add the coconut gratings and sauté 
Allow the dry roasted ingredients to cool then transfer them to a small mixer jar
Grind them to a powder and keep aside 

Heat 1 tbsp of oil in the kadhai,  add the sliced mushrooms and sauté on high heat for 2-3 minutes in its own juices till it gives off a good aroma. Keep aside
In the same kadhai add the capsicum cubes and sauté till they get partially cooked yet remain crunchy. Take care not to overcook them. Keep aside

Heat the remaining 1 tbsp of oil in the kadhai, and on medium heat add the cumin seeds and when they sizzle add the curry leaves and sauté for a few seconds
To this add the finely chopped onions and the slit green chilli
Sauté till the onions become slightly golden 
Now add the ginger garlic paste, and sauté till the raw smell goes
Add the prepared tomato puree, salt and turmeric powder and mix well 
Cook on medium heat stirring from time to time till the raw smell of the tomatoes goes 
Next add the roasted peanut-sesame-coconut powder prepared earlier and chilli powder to taste
Saute for 1-2 minutes
Add 1 and 1/2 cups of water, mix well and bring to a boil
Lower the heat and and let it simmer for 2-3 minutes till the gravy thickens
Check for salt and add only if required
Now add the sautéed mushroom and capsicum and mix again 
Add the crushed Kasuri Methi and Kitchen King masala
Cook till the mushrooms and the capsicum get fully done but remain firm 
Switch off the gas and garnish with finely chopped coriander leaves
Transfer to serving bowl
Serve with pulao, jeera rice or rotis 

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