Almond and Cashew Nut Mushroom Curry Recipe by Archana’s Kitchen

Almond and Cashew Nut Mushroom Curry Recipe by Archana’s Kitchen


  • To begin making the Almond and Cashew Nut Mushroom Curry Recipe, get all the ingredients ready and keep them aside, so things will be organized for cooking the dish.

  • First, make a paste of onion, ginger, green chili and garlic in a food grinder and keep it aside.

  • Next in the same food grinder, make a paste of the almonds, cashew nuts and poppy seeds by adding a little water to make a smooth paste. Keep this aside.

  • In a heavy-bottomed pan; add a teaspoon of butter and the onion paste and sauté until the raw smells of the onions go away. Add the black pepper powder and garam masala powder an give it a good stir.

  • Add the mushrooms, sprinkle some salt and stir fry the mushrooms until they are partially cooked. You will know this when it begins to start releasing its liquids.

  • Add the almond cashew paste to the mushroom mixture. Add about 1/2 cup of water and give the Mushroom Curry a good stir. Check the salt and spice levels and adjust to suit your taste.

  • Give the mixture a brisk boil and you will find the mixture thickens as you boil. You can adjust the consistency of the Almond Mushroom Curry by adding water.

  • Once the curry comes to a brisk boil and starts to thicken, turn off the heat. Stir in the chopped coriander leaves and serve.

  • Serve the Almond and Cashew Nut Mushrooms Curry along with a Broccoli Pepper Pulav, Papad for a weeknight dinner or even make them for your parties.



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