mashroom hyderabadi recipe,मशरूम हैदराबादी,Mashroom curry,Mashroom masala curry,hyderabadi mashroom
mashroom hyderabadi recipe,मशरूम हैदराबादी,Mashroom curry,Mashroom masala curry,hyderabadi mashroom is a medium Indian recipe that serves 3. 180 calories per serving. Recipe by Puja kumari's Kitchen on YouTube.
Prep: 25 min | Cook: 24 min | Total: 1 hr
Cost: $5.41 total, $1.80 per serving
Ingredients
- 2 tablespoons Vegetable Oil (neutral oil, divided)
- 1 medium Onion (finely diced)
- 1 medium Tomato (diced)
- 3 Green Chilies (slit lengthwise)
- 1 teaspoon Ginger (grated)
- 2 cloves Garlic (minced)
- 7 Cashews (roughly 10 g, lightly toasted)
- 1 teaspoon White Sesame Seeds
- 1 cup Spinach (packed, chopped)
- 1/4 cup Fresh Coriander Leaves (chopped)
- 200 grams Mushrooms (large pieces, not too small)
- 2 tablespoons Full‑Fat Yogurt (well‑stirred)
- 1 teaspoon Cumin Powder
- 1 teaspoon Coriander Powder
- a pinch Turmeric Powder
- 1/2 teaspoon Red Chili Powder
- to taste Salt
- 1/2 teaspoon Garam Masala
- 1 tablespoon Fresh Cream (full‑fat)
- 1 teaspoon Kasuri Methi (crushed between palms)
Instructions
Sauté aromatics
Heat 1 tablespoon oil in the kadhai over medium flame. Add the diced onion, tomato, slit green chilies, grated ginger, minced garlic, cashews and white sesame seeds. Stir and sauté for about 2 minutes until the onion turns translucent.
Time: PT2M
Temperature: Medium heat
Add greens
Add the chopped spinach and fresh coriander leaves. Cook on low flame for 2 minutes, stirring gently, until the spinach wilts and becomes soft.
Time: PT2M
Temperature: Low heat
Grind to a fine paste
Remove the mixture from the heat, let it cool slightly, then transfer to a blender. Add a splash of water if needed and blend to a smooth fine paste.
Time: PT5M
Fry the paste
In the same kadhai, heat the remaining 1 tablespoon oil over medium flame. Add the prepared spinach‑cashew paste, stir well and fry for 5‑6 minutes until the raw aroma disappears and the color deepens.
Time: PT6M
Temperature: Medium heat
Cook the mushrooms
Add the large mushroom pieces to the pan, mix gently and cook for 5 minutes, allowing the mushrooms to release their moisture and start to brown.
Time: PT5M
Temperature: Medium heat
Incorporate yogurt
Stir in 2 tablespoons of full‑fat yogurt, lower the flame to low and cook for 4‑5 minutes, stirring continuously until the oil separates from the gravy. This indicates the yogurt is cooked and the sauce is smooth.
Time: PT5M
Temperature: Low heat
Finish with spices and cream
Add 1/2 teaspoon garam masala, 1 tablespoon fresh cream, and 1 teaspoon crushed kasuri methi. Mix well and cook for another 2 minutes until the oil rises to the surface again.
Time: PT2M
Temperature: Low heat
Serve
Turn off the flame, garnish with a few fresh coriander leaves if desired, and serve hot with roti, naan or steamed rice.
Time: PT0M
Nutrition Facts
- Calories
- 180
- Protein
- 6 g
- Carbohydrates
- 8 g
- Fat
- 12 g
- Fiber
- 2 g
Dietary info: Vegetarian, Gluten-Free
Allergens: Milk, Tree nuts, Sesame, Mushrooms
Ingredient Substitutions
- Instead of Vegetable Oil: Canola oil, Sunflower oil
- Instead of Onion: Shallot
- Instead of Tomato: Canned diced tomato
- Instead of Green Chilies: Jalapeno, Serrano pepper
- Instead of Ginger: Ginger paste
- Instead of Garlic: Garlic paste
- Instead of Cashews: Almonds
- Instead of White Sesame Seeds: Black sesame seeds
- Instead of Spinach: Kale
- Instead of Fresh Coriander Leaves: Parsley
- Instead of Mushrooms: Button mushrooms, Cremini mushrooms
- Instead of Full‑Fat Yogurt: Greek yogurt, plain curd
- Instead of Red Chili Powder: Cayenne pepper
- Instead of Garam Masala: Curry powder
- Instead of Fresh Cream: Heavy cream, Coconut cream
Equipment Needed
- Kadhai (deep skillet)
- Knife
- Cutting Board
- Blender or Food Processor
- Spatula or Wooden Spoon
- Measuring Spoons
- Mixing Bowl
Critical Steps — Do Not Skip
- Grinding the spinach‑cashew mixture to a fine paste
- Cooking the yogurt on low heat to avoid curdling
- Ensuring oil separates after adding cream and kasuri methi (final finish)
Chef Tips from the Video
- Use fresh cream for authentic richness; avoid low‑fat substitutes.
- Large mushroom pieces retain a restaurant‑like texture and appearance.
- Crush kasuri methi between your palms to release its aroma before adding.
Troubleshooting
Yogurt curdles and separates.
Reduce the heat to low immediately, stir continuously, and add a splash of water or a little more cream to bring it back together.
Mushrooms release too much water and become soggy.
Cook mushrooms on medium heat without covering the pan; allow the moisture to evaporate before adding yogurt.
The gravy is too thick.
Add a tablespoon of water or milk to reach desired consistency.
Flavor is bland.
Adjust salt, add a pinch more garam masala or red chili powder, and finish with a drizzle of extra cream.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Not recommended; texture of mushrooms changes.
Room temperature: Can sit at room temperature for up to 2 hours.
Make-Ahead Tips
- Prepare the spinach‑cashew paste a day ahead and refrigerate; bring to room temperature before using.
- Mushrooms can be cleaned and sliced ahead of time, stored in a damp paper towel.
Frequently Asked Questions
What is the cultural significance and history of Hyderabadi Mushroom Curry in Indian cuisine?
Hyderabadi Mushroom Curry blends the royal flavors of the Deccan with locally available mushrooms, reflecting Hyderabad's tradition of rich, creamy gravies that were once served in the Nizami courts. The dish showcases the region's love for nuts, seeds, and aromatic spices.
What are the traditional regional variations of Hyderabadi Mushroom Curry in Indian cuisine?
In Hyderabad the curry is made with cashew‑sesame paste and fresh cream, while in other parts of South India mushrooms may be cooked with coconut milk. Some versions use poppy seeds instead of sesame, and the heat level varies with the amount of green chilies.
How is Hyderabadi Mushroom Curry traditionally served in Hyderabad?
It is traditionally served hot with soft naan, room‑temperature roti, or steamed basmati rice, often accompanied by a side of fresh cucumber raita to balance the richness.
On what occasions is Hyderabadi Mushroom Curry typically prepared in Hyderabadi culture?
The dish is popular for festive gatherings such as Eid, weddings, and family celebrations because its creamy texture feels indulgent and it can be prepared ahead of time for large gatherings.
What makes Hyderabadi Mushroom Curry special compared to other Indian mushroom dishes?
The use of a spinach‑cashew‑sesame paste, fresh cream, and kasuri methi gives the curry a velvety texture and a distinctive nutty‑herb flavor that sets it apart from typical tomato‑based mushroom curries.
What are the most common mistakes to avoid when making Hyderabadi Mushroom Curry at home?
Common errors include overheating the yogurt which causes curdling, overcrowding the pan so mushrooms steam instead of brown, and grinding the paste too fine which can make the gravy gummy. Follow the low‑heat steps and keep the mushroom pieces large for best results.
Why does this Hyderabadi Mushroom Curry recipe use a spinach‑cashew paste instead of a plain tomato base?
The paste adds body, richness, and a subtle earthiness that complements the mushrooms, while the spinach contributes a fresh green note and the cashews and sesame provide the signature Hyderabadi nutty depth.
Can I make Hyderabadi Mushroom Curry ahead of time and how should I store it?
Yes, you can prepare the spinach‑cashew paste a day ahead and keep it refrigerated. The cooked curry can be stored in an airtight container in the fridge for up to 3 days; reheat gently on low heat and add a splash of cream if it looks thick.
What texture and appearance should I look for when the Hyderabadi Mushroom Curry is done?
The gravy should be smooth and glossy with oil clearly separating on the surface. Mushrooms should be tender but retain their shape, and the curry should have a deep reddish‑orange hue from the spices.
What does the YouTube channel Puja kumari's Kitchen specialize in?
The YouTube channel Puja kumari's Kitchen specializes in easy‑to‑follow Indian home‑cooking tutorials, focusing on flavorful vegetarian dishes, quick weeknight meals, and traditional recipes with modern twists.
How does the YouTube channel Puja kumari's Kitchen's approach to Indian cooking differ from other Indian cooking channels?
Puja kumari's Kitchen emphasizes step‑by‑step narration in Hindi with clear visual cues, uses readily available ingredients, and often shares personal tips for achieving restaurant‑style results at home, setting it apart from channels that focus on elaborate or gourmet techniques.
Last updated: September 3, 2026
