Mughal Mushroom Curry

Mughal Mushroom Curry

I admit that I was rather dubious at first about the idea of serving apples and raisins with mushrooms, as suggested in this curry from Silk Road Cooking: A Vegetarian Journey, but I was pleasantly surprised indeed. Such a delightful blend of flavors — so earthy, and the addition of yogurt tempers the spices. The inclusion of dried mushrooms here adds a slightly chewy texture that is pure joy for mushroom lovers. I have made this dish twice already. The first time around I was foggy-headed and missed the yogurt step and used some water instead. Either way, you can't go wrong with a spicy mushroom curry. Serve with rice and an Indian dal for an especially satisfying meal that even your carnivorous friends will enjoy.

Mughal Mushroom CurryMughal Mushroom Curry
Recipe by
Adapted from Silk Road Cooking: A Vegetarian Journey
Cuisine: Central Asian
Published on April 25, 2011

Hearty, spicy and unique mushroom curry cooked with nuts and fruits

Preparation: 20 minutes
Cooking time: 35 minutes

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  • 6 sun-dried tomatoes, soaked in hot water for 20 minutes and drained
  • 1/4 cup dried mixed mushrooms, soaked in hot water for 20 minutes and drained
  • 4 tablespoons butter, ghee or oil, divided
  • 1/2 cup raw cashews, broken into pieces
  • 1 Granny Smith apple, peeled and sliced
  • 1/4 cup raisins
  • 1 medium onion, thinly sliced
  • 1 clove garlic, minced or crushed
  • 1 teaspoon coriander seeds
  • 1-inch fresh ginger, minced or grated
  • small handful of dried curry leaves
  • 2 to 3 fresh green chilies, seeded and finely chopped
  • 1 lb (450 g) portobello mushrooms, sliced or chopped
  • 2 celery stalks, chopped
  • 2 teaspoons sea salt
  • fresh cracked black pepper to taste
  • 2 teaspoons curry powder
  • 2 teaspoons garam masala
  • 1 large tomato, finely chopped
  • 1 1/2 cups plain yogurt
  • 2 teaspoons cornstarch dissolved in 2 tablespoons of water
  • handful of fresh parsley or cilantro, chopped, for garnish
  • Soak the sun-dried tomatoes and dried mushrooms in hot water for 20 to 30 minutes. Drain and chop. Set aside.

  • In a wok or large frying pan, heat 2 tablespoons of the ghee, butter or oil over medium heat. When hot, add the cashews and stir until browned — 5 to 10 minutes. Now add the apples and raisins and stir for a minute or two. Remove with a slotted spoon and set aside.

  • In the same pan, add the remaining 2 tablespoons of ghee, butter or oil. Toss in the onions and stir for 3 to 4 minutes until translucent. Now add the garlic, coriander seeds, ginger, curry leaves and chilies, and stir for another minute or so. Add the portobello mushrooms and celery and cook over medium-high heat for 5 minutes. Toss in the sun-dried tomatoes, dried mushrooms, salt, black pepper, curry powder, garam masala and tomato. Reduce the heat to low, cover, and simmer for 10 minutes.

  • Meanwhile, combine the yogurt and cornstarch in a mixing bowl and beat until smooth.

  • Gradually add the yogurt and cornstarch mixture to the mushrooms, stirring constantly. Simmer over very low heat for another 5 minutes. Add the cashew, apple and raisin mixture and serve warm garnished with fresh chopped parsley or cilantro.

Makes 4 servings

Mughal Mushroom Curry

More mushroom dishes from Lisa's Kitchen you are sure to enjoy:
Mushroom Curry
Best Ever Mushroom Sauce
Chickpeas with Mushrooms
Shredded Paneer with Tomatoes, Chilies, Mushrooms and Chickpeas


Meg said...

I'm a mushroom fanatic! The curry looks great, only a little intimidatind due to the length of the ingredient list. If I win the mushrooms I promise to give it a try!

madeinalaska said...

i have that cook book isn't it beautiful!! i have not tried any of the recipes yet.. you have motivated me.. thnx
djkaee at

Valerie Harrison (bellini) said...

This sounds like a wonderful cookbook Lisa!

Priya Suresh said...

Wat a fantastic dish..

Anonymous said...

Sounds really interesting.. Would love to win a giveaway :)

Lisa Turner said...

Yes, the list of ingredients is long, but the recipe is worth the effort.

KALVA said...

love mushrooms in any which way! good one here

Tsaint said...

Your blog is very interesting recipes, I've been a reader for a couple of years now I think.. I adore mushrooms and a chance to win :)

sillygirl said...

It would be fun to experiment with some mushrooms!

Kitchen Shaman said...

How do you ever remember to write stuff down? I get to cooking, ingredients go in the pot, then I'm asked, "what did you put in that?"
Love the mushroom curry idea. though, a version of vegan yogurt is needed in my household.

Jessica | Cajunlicious said...

Love this it looks so delicious!!! Just came across your wonderful blog on foodbuzz & am a new follower!
- Jessica @

Jenna Z said...

I LOVE mushrooms so that looks delectable! Thanks for the chance to win some goodies!
beastbunny at hotmail dot com

eatme_delicious said...

I know I'm too late for the contest, but just wanted to say how yummy this sounds! I recently made a lentil sweet potato dish with raisins in it and was surprised how much I enjoyed the addition of raisins.