Kadai Mushroom ~ Khumb ki Sabzi ~ Vegan Mushroom Curry ~ With StepwisePictures

It fascinates me how slight variations in some ingredients can alter the taste of a recipe so much. I have noticed this many times in cooking, most recently when I made this Gujarati style cauliflower curry. Even though I used onion and tomatoes for the cauliflower curry as I did before in other curries, adding the tomatoes at the end altered the taste and gave the curry a very fresh and interesting taste.

Similarly for this kadai mushroom curry, I use pretty much the gravy base that I used for this kadai paneer dish, yet the mushrooms and the slightly different proportions give this curry a whole different taste and texture. This curry is very quick and flavorful, and tastes great with any kind of phulka/ naan/ roti or even with some plain steamed rice and dhal.

If you are looking for mushroom recipes, check out some of the other mushroom recipes in this space,

Mushroom pulao ~Mushroom rice
Mushroom in yogurt gravy curry ~ Sabzi
Mushroom peas curry ~ Khumb Matar Sabzi
Creamy vegan mushroom curry

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Ingredients and Method to make Mushroom curry
4 and 1/2 cups cubed button mushrooms (khumb)
1 onion cut fine (pyaaz/vengayam)
2 large tomatoes cut fine = 2 and 1/2 cups of cut pieces (tamatar/thakkali)
1 Tbsp oil
2 cloves of garlic cut fine (lehsun/poondu)
1 tsp chopped ginger (adrak/inji)
3/4 tsp garam masala ( to make your own garam masala check out this post)
1 tsp + 1 1/2 dried fenugreek leaves (kasuri methi)
1/4 tsp chili powder (or to taste) (lal mirch/molagai podi)
salt to taste (namak/uppu)

Dry roast and grind
1 Tbsp coriander seeds (dhania/kothamalli virai)
3 dry red chilies (lal mirch/molagai vathal)

In a small pan roast coriander seeds and dry red chilies for about 30 seconds or so, stirring continuously to ensure even roasting, until it is warm and aromatic. Remove from heat, cool and grind to a fine powder.

Heat oil in a heavy bottomed pan. Add ginger and garlic to it and stir until the garlic begins to brown.

Add onions and sauté until onions turn translucent. Add coriander and chili powder from above and stir for a few more seconds.

Add tomatoes, garam masala, 1/2 tsp kasuri methi and 1/2 tsp salt and stir until tomatoes are cooked and soft.

Remove from heat, cool and purée this mixture until smooth. Return the purée to the same pan. Add a little water to it and mix well.

Add cubed mushrooms, salt to taste, 1 and 1/2 tsp kasuri methi and allow to simmer until mushrooms are cooked and soft. Remember that salt has already been added to the onion tomato mixture so just a little is required at this point. Add water if required to achieve required consistency and allow to simmer for a few additional seconds for the favors to mingle.