Simple Mushroom Curry with Rice

Ingredients

• 300 g Chestnut mushrooms (Quartered)
• 4 cloves Garlic cloves (Finely chopped)
• 4 tbsp Vegetable oil (Or sunflower oil)
• 50 g Butter
• 1 tsp Fennel seeds
• 1 tsp Cumin seeds
• 1 medium Onion (Finely chopped)
• 0.25 tsp Ground turmeric
• 0.5 tsp Kashmiri chili powder
• 0.5 tsp Garam masala
• 0.25 tsp Ground ginger
• 400 g Chopped tomatoes (Canned or carton)
• 1 tsp Castor sugar
• 2 tbsp Yogurt (Plain, unsweetened)
• 1 small bunch Coriander (cilantro) (Chopped, for garnish)
• 100 g Rice (Basmati or long grain)
• 200 ml Water (Approximate, divided for sauce and rice)

Instructions

1. Prepare ingredients

   Quarter the mushrooms, finely chop the onion and garlic, and measure out all spices and other ingredients.

   Time: PT10M

2. Fry mushrooms

   Heat the pan on medium-high. Add 50g butter, then the quartered mushrooms. Fry for about 10 minutes, stirring occasionally, until browned and most moisture has evaporated. Remove mushrooms and set aside.

   Time: PT12M

   Temperature: Medium-high

3. Toast whole spices

   In the same pan, add 4 tbsp vegetable oil. Add 1 tsp fennel seeds and 1 tsp cumin seeds. Fry for 30 seconds, stirring, until fragrant and seeds start to pop.

   Time: PT2M

   Temperature: Medium-high

4. Cook onion

   Add chopped onion to the pan. Fry for 10-12 minutes on medium, stirring occasionally, until soft and golden.

   Time: PT12M

   Temperature: Medium

5. Add garlic

   Add chopped garlic. Stir and cook for 1 minute until fragrant.

   Time: PT1M

   Temperature: Medium

6. Add ground spices

   Add 0.25 tsp turmeric, 0.5 tsp Kashmiri chili powder, 0.5 tsp garam masala, and 0.25 tsp ground ginger. Stir for 1 minute to toast spices.

   Time: PT1M

   Temperature: Medium-low

7. Add tomatoes and sugar

   Add 400g chopped tomatoes and 1 tsp castor sugar. Add a splash of water (about 50ml). Stir well.

   Time: PT2M

   Temperature: Medium

8. Simmer sauce

   Cook sauce uncovered for 7 minutes on medium, stirring occasionally, until thickened and oil starts to separate at the edges.

   Time: PT7M

   Temperature: Medium

9. Temper yogurt

   In a small bowl, mix 2 tbsp yogurt with a few spoonfuls of hot sauce from the pan to temper. Stir the yogurt mixture back into the pan.

   Time: PT2M

10. Add water and simmer

    Add about 100ml water to the pan. Stir and simmer for 4 minutes on medium-low until sauce is creamy and coats the back of a spoon.

    Time: PT4M

    Temperature: Medium-low

11. Cook rice

    While sauce simmers, rinse 100g rice under cold water. In a saucepan, add rice and 150ml water. Bring to a boil, then cover and simmer on low for 10-12 minutes until water is absorbed and rice is tender. Fluff with a fork.

    Time: PT12M

    Temperature: High to start, then low

12. Finish curry

    Return mushrooms to the pan with the sauce. Stir and simmer for 5 minutes on medium to heat through.

    Time: PT5M

    Temperature: Medium

13. Serve

    Serve mushroom curry hot over rice, garnished with chopped coriander.

    Time: PT2M

14. Cleanup

    Wash all used utensils, pans, bowls, and cutting board. Wipe down counters and stove.

    Time: PT10M

Nutrition Facts

Calories

450

Protein

10g

Carbohydrates

60g

Fat

18g

Fiber

6g

Ingredient Substitutions

• Instead of Chestnut mushrooms: Cremini mushrooms, White button mushrooms
• Instead of Garlic cloves: 1 tsp garlic paste
• Instead of Vegetable oil: Canola oil
• Instead of Butter: Ghee, Vegan butter
• Instead of Fennel seeds: Omit if unavailable
• Instead of Cumin seeds: Ground cumin (1/2 tsp)
• Instead of Onion: Shallots
• Instead of Kashmiri chili powder: Paprika (for color, less heat), Regular chili powder (spicier)
• Instead of Ground ginger: Fresh ginger, grated (1/2 tsp)
• Instead of Chopped tomatoes: Fresh tomatoes, chopped (about 3 medium)
• Instead of Castor sugar: Granulated sugar
• Instead of Yogurt: Sour cream, Coconut yogurt (vegan)
• Instead of Coriander (cilantro): Parsley
• Instead of Rice: Brown rice, Jasmine rice

Equipment Needed

• Large frying pan or wok
• Medium saucepan (for rice)
• Wooden spoon or spatula
• Knife
• Cutting board
• Small bowl (optional)
• Measuring spoons

Critical Steps — Do Not Skip

• Frying mushrooms until browned and moisture is gone.
• Toasting whole spices without burning.
• Cooking onions until golden.
• Not burning garlic or ground spices.
• Tempering yogurt before adding to hot sauce.

Chef Tips from the Video

• Use Kashmiri chili powder for vibrant color and mild heat.
• Full-fat yogurt gives a creamier sauce.
• Letting the curry rest for 15-20 minutes before serving deepens the flavors.

Troubleshooting

Storage

Refrigerator: Store curry and rice separately in airtight containers for up to 3 days.

Freezer: Curry can be frozen for up to 2 months. Thaw and reheat gently. Rice can be frozen, but texture may suffer.

Room temperature: Do not leave cooked curry or rice at room temperature for more than 2 hours.

Make-Ahead Tips

• The curry sauce can be made up to 2 days ahead and reheated gently.
• Cook rice fresh for best texture, but leftover rice can be reheated with a splash of water.