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This cauliflower and mushroom recipe is the ideal way to spice up your weekend dinners without relying on takeouts! It is extremely healthy and can also be used as a side dish. It perfectly balances the meatiness of mushrooms with the crunchiness of cauliflower.
This cauliflower and mushroom curry is very dear to me because it captures everything I like about Indian food.
The spiciness, the smokiness, the color, and most importantly – the FLAVOR!
As I’m fond of eating both mushrooms and cauliflower, I was desperately looking for a way to bring them together.
You can say it is a fusion of my favorite curry with beautifully seared mushrooms and cauliflower
This is a recipe that I came up with, and I am genuinely so glad that it came out to be outstanding!
Whenever I’m looking for a quick Indian dinner recipe or trying to impress others with my cooking skills, this mushroom cauliflower recipe comes to my mind.
Plus, it is 100% plant-based!
Tools You’ll Need
- Skillet: To make the masala and sear the veggies.
- Pot: To boil the mushrooms.
- Spatula: To saute and stir.
- Strainer: To strain mushrooms after boiling.
Ingredients in This Cauliflower and Mushroom Recipe
Mushrooms: They have a meaty texture that feels really good in the mouth, and they are also packed with potassium, and vitamins B and D.
Cauliflower: One of the most versatile vegetables, it gives a certain crunchiness to this cauliflower and mushroom curry, and is also rich in antioxidants and essential nutrients.
Onions & Tomatoes: As always, they are a must when you are making an Indian-style curry, because of their tanginess and the red-brownish color they provide to the gravy.
Capsicum: They add crunchiness to the dish, and have a bitter-sweet flavor.
Ginger-garlic Paste: You can use a store-bought paste, but I like to beat whole ginger and garlic in a mortar with a pestle simply because this way, it releases more flavor.
Kadai Masala Powder: This is a must as it will burst this dish with its earthy spicy flavors.
Spices: Cumin seeds, red chili powder, turmeric powder, and coriander powder are used.
Garnishes: Sprinkle on some chopped coriander leaves to add some freshness.
Oil
Salt
How to Make Cauliflower and Mushroom Curry
Boil the Mushrooms:
Boil water as required in a pot, and add mushrooms after slicing them in half and cleaning them.
Cook them for 10 minutes on high flame, strain them, and keep them aside for further use.
Prepare the Masala:
Heat oil in a skillet, add cumin seeds, and ginger-garlic paste (beat ginger, garlic, and green chilies in a mortar and pestle), and saute well.
Add chopped onions, and saute till it gets translucent. Now add turmeric powder, red chili powder, and coriander powder, and mix well. Add a splash of water to avoid burning.
Add chopped tomatoes, and salt, and sweat them. Then pour tomato puree and cook it on medium flame till the oil separates.
Sear Mushrooms and Cauliflower:
In a separate skillet, heat oil, and sear mushrooms and cauliflower on high flame till they get brown. Then add diced onion, capsicum, and tomato, and saute them for 30 seconds on high flame.
Combine:
Combine the masala with mushroom and cauliflower and mix well. Pour water on them, and cover and cook it for 10 minutes on low flame.
Finishing Touches:
Finish the recipe by adding kadai masala powder, and coriander leaves.
Your cauliflower and mushroom curry is ready to serve.
Tips & Variations
Boil cauliflower as well: Cauliflower might need some extra time to soften up when searing and that can sometimes cause burning, so boil them along with mushrooms to cook them properly.
Make it semi-gravy: Reduce the quantity of water added if you want to enjoy it as a dry meal.
Creamier option: You can add fresh cream and butter at the end for a richer option, but it won’t remain vegan anymore. Though cashew nut paste is also a good vegan alternative.
Add more veggies: Why stop at only capsicum, tomatoes, and onion? Make it a veggie-loaded meal with carrots, red and yellow bell peppers, and even french beans.
Serving Options
Side Dish: If you make this dish semi-gravy, it can be a great side dish to have with dals (lentils).
Main Course: Enjoy this meal as an entree with chapati or parantha.
Serve with Rice: Mix it with basmati rice or the way I do it is by mixing it with fried rice to have the ultimate flavor combo.
To get the most out of it, have some cucumber tomato salad, and pickles on the side. As it is on the spicier side, have some fresh yogurt with the dish.
How to Store
You can easily store this mushroom and cauliflower meal in the fridge for around 3 days and also freeze it for a couple of months.
Why You’ll Love This Cauliflower and Mushroom Recipe
- It is full of nutritious elements and high in vitamins.
- It is an easy recipe that doesn’t require much effort.
- It is vegan and gluten-free.
- It is a scrumptious meal that can be served as a side dish or an entree.
More Mushroom Recipes
Please rate and comment if you make this mushroom cauliflower recipe so I know how much you like it.
Cauliflower and Mushroom Recipe ( Easy Indian-Style Curry )
Ingredients
For Boiling Mushrooms:
- 300 gms Mushrooms (cut in half)
- Water as required
For Ginger-garlic Paste:
- 1 inch Ginger
- 6-7 cloves Garlic
- 2 nos. Green chillies
For the Masala:
- 2 tbsp Oil
- ½ tsp Cumin seeds
- 2 medium Onions (chopped)
- Prepared Ginger-garlic Paste
- ½ tsp Turmeric Powder
- ¾ tsp Red Chili Powder
- 1½ tsp Coriander Powder
- 1 large Tomato (chopped)
- 4 medium Tomatoes (pureed)
- Salt to taste
For Cauliflower and Mushroom Curry:
- 2 tbsp Oil
- Boiled Mushrooms
- 100 gms Cauliflower Florets
- 1 small Onion (diced)
- ½ medium Capsicum (diced)
- ½ medium Tomato (diced)
- Prepared Onion-tomato Masala
- 1½ tsp Kadai Masala Powder
- 100 ml Water
- Coriander Leaves
Instructions
- Boil water as required in a pot, and add mushrooms after slicing them in half and cleaning them.
- Cook them for 10 minutes on high flame, strain them, and keep them aside for further use.
- Heat oil in a skillet, add cumin seeds, and ginger-garlic paste (beat ginger, garlic, and green chilies in a mortar and pestle), and saute well.
- Add chopped onions, and saute till it gets translucent. Now add turmeric powder, red chili powder, and coriander powder, and mix well. Add a splash of water to avoid burning.
- Add chopped tomatoes, and salt, and sweat them. Then pour tomato puree and cook it on medium flame till the oil separates.
- In a separate skillet, heat oil, and sear mushrooms and cauliflower on high flame till they get brown. Then add diced onion, capsicum, and tomato, and saute them for 30 seconds on high flame.
- Combine the masala with mushroom and cauliflower and mix well. Pour water on them, and cover and cook it for 10 minutes on low flame.
- Finish the recipe by adding kadai masala powder, and coriander leaves.
- Your cauliflower and mushroom curry is ready to serve.