Mushroom curry

I am so sorry I haven’t been able to post anything in one week, but I have been so busy! When I don’t have much time on my hands, I go for quick and easy dishes like this mushroom curry. Make it part of meatless Mondays.


1 1/2 inch ginger, peeled and chopped
1 small onion, grossly chopped
3 cloves garlic
1 pound large button mushrooms, halved or quartered depending on size
6 tbsp vegetable oil
3 tbsp plain yogurt
1 tsp tomato paste
2 tsp ground coriander
3/4 tsp salt
1/8 to 1/4 tsp cayenne
2 tbsp fresh cilantro, finely chopped


1. Put the ginger, onion and garlic in the container of an electric blender along with 2 or 3 tbsp water and blend until smooth. Set aside.
2. Put 3 tbsp of oil in a frying pan on medium-high heat and cook the mushrooms for about 3 minutes or until they have lost their raw appearance. Transfer to a bowl and set aside.
3. In the same frying pan, heat the remaining oil and cook the onion mixture for a few minutes, until it starts to take color.
4. Add the yogurt, one tablespoon at a time and mix well with the onion, garlic and ginger.
5. Add the tomato paste and fry for 30 seconds.
6. Add the coriander, salt and cayenne pepper along with 1 1/4 cup water. Put the mushrooms back in the pan and cook, uncovered for about 5 minutes on low heat.
7. Sprinkle with cilantro before serving.


I bought Madhur Jaffrey‘s Quick and easy Indian Cooking as an introduction to Indian cooking a few years ago. Madhur Jaffrey has simplified classic recipes and has adapted them so you can easily have Indian food almost every night of the week. You should be able to complete each recipe in this book within 30 minutes from start to finish. She gives advice on how to cook the meat curries using either a pressure cooker or a regular slow cooking method so you can adapt according to the amount of time you have.

This book has very interesting vegetarian options, meat curries, fish and seafood recipes, salads, relishes, chutneys and pickles and even desserts. There are good technique tips and menu ideas for all occasions.

Pork vindaloo, lamb stewed in coconut milk, eggs Masala, chicken in a cilantro, spinach and mustard sauce, chicken, red lentils and green beans in one pot, red lentils tarka, fish in a green sauce, rice with peas and dill and the very famous caramelized cardamom apples with pistachio cream have been very succesful in my house, just to name a few. Hungry yet?

The recipes always turn out very well, the seasonings are on the money and it is easy to adjust the amount of heat in each recipe if you have a delicate palate. I give this book a go.

11 replies »

    • Curry (blend of spices) can be very simple like in this recipe. The spices here are coriander and chili peppers. You could make your curry spices more complex by adding cumin, turmeric, mustard seeds or whatever spice you like.


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