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Madras Vegan Mushroom Curry

May 07, 2021

Serves - 2

Spice level - Mild


Items Quantity In Numbers
Mushroom (slice it up 5mm slices ) 250 g 
Onion fine chopped 150 g Usually 1 medium sized
Tomato chopped/puree 150 g
Usually 1 medium sized

The one curry


2  tbsp
 Garlic fine chopped/grated/paste 15 g usually 5 cloves
Ginger fine chopped/grated/paste  15 g 3  one inch cubes
Oil 30 ml 2  tbsp
cashew (soaked in water) 40 g 1/2 cup

If no cashews use fresh cream (non vegan)

or coconut cream

35 ml  3 tbsp
Fresh Cilantro (optional)

3 g


1/4 cup chopped


Preparation :

Pre prep needs:

Soak the cashews for 10 mins in water, strain the cashews put in a blender and blend it into a fine paste with adding a little bit of water (the consistency should be off a tooth paste or do your best). But if you don't have cashews use coconut or regular cooking cream(not vegan) at the end and skip this step

The Base:

  1. Take a curved or flat bottomed pan/pot and bring it to a medium flame and add 2 tbsp oil of your choice.
  2. Add chopped onion and sauté till it turns golden brown
  3. Add the chopped/grated ginger and garlic and sauté for a minute
  4. Add all the tomatoes give it a bit of stir for a minute. Add a splash of water to avoid burning.

The Masala:

  1. Add 1 1/2  tbsp of the curry masala
  2. Add 1/2 tbsp salt 
  3. Give it a good mix
  4. Add a splash of water to avoid burning
  5. Keep sautéing till the entire mixture turns nice and soft for about 2-3 mins
  6. Tomato Test: You should now see the tomatoes completely turned soft and mushy

The Main:

  1. Now add all the sliced mushrooms
  2. Give it all a good mix and wait till the mushroom releases water
  3. Now add more water. The quantity of water you add should be in the  same level of the entire mix at this point(about 1 cup). Give it a good mix
  4. Add the cashew paste or 2 tbsp of coconut cream or table cream(non vegan) and give it all a nice mix.
  5. Salt and heat Test: Do a final salt and heat test and add salt or black pepper as per your liking
  6. Put the lid on and bring the flame to high and let it all come to a nice boil.

The Simmering:

  1. As soon as you see entire gravy boiling close the pot with the lid and reduce the flame to simmer(between medium and sim) for 20 mins. Give it a couple of stirs in between the 20 mins to make sure the bottom doesn't burn and put the lid back on.
  2. After 20 mins remove the lid and bring to a medium flame let it boil for another 5-7 mins until the entire water content reduces to 60% of its initial level. (it should have turned a thicker and oil should separate out)
  3. Consistency test: The gravy should not be runny. It should be in the consistency of a table cream
  4. Add cilantro leaves (1/4 chopped)
  5. Add a spoon of butter (optional also non vegan)
  6. If you like it more creamy add some table cream at this point and let it boil for a minute (optional)

Enjoy with Rice or Naan bread

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