Mushroom Badami Curry

To go with the multigrain chapatis, I decided to make a Mushroom Curry. I had gotten these beautiful mushrooms from Costco. Everything in Costco is big size, even the size of the mushrooms. They were huuuge… And that meant, they were meaty. I decided to make a rich curry and came across the recipe for “Mushroom Badami Curry”. This is also from the same book: ‘1000 Indian Recipes’ by Neelam Batra. I have come to love Neelam’s recipes, and how she puts a modern, healthy twist on some classics.


1 1/2 pounds mushrooms, sliced

1/2 cup of frozen peas

2 tsp oil

1 stick cinnamon

3 cardamom pods, crushed slightly

1 tbsp coriander powder

1 tsp garam masala

1/4 tsp freshly ground nutmeg

1/2 cup yogurt, whisked

salt to taste

1/2 cup chopped cilantro

1/2 tsp ground black pepper

To grind:

1 onion chopped

1 tbsp kasa kasa(poppy seeds)

1 tbsp ginger garlic paste

3 green chilies

1/2 cup almonds


Grind all the ingredients under ‘to grind’ into a smooth paste.

Heat oil in a pan over medium high heat. Add the cinnamon and cardamom pods. Let it fry. Add the paste and fry it until it turns a little brown. Add the coriander, nutmeg and salt. Stir to combine. Whisk in the yogurt, litle by little and take care to prevent it from curdling. Add 1 1/2  cup of water an the mushroom. Cover and let the mushrooms cook until tender and the sauce thickens, about 10 minutes. Let it cook longer and add more water if required. Add the peas, cilantro and let it cook for another 5 minutes. Sprinkle with black pepper just before serving.

Verdict: It was rich and creamy and tasted like it had heavy cream added to it. It was perfect with the chapatis. It would taste good with pulavs too.

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One Comment

  1. Thats a rich, creamy and fabulous mushroom curry to enjoy with rotis..send me that plate am ready to finish them rite now..

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