Mushroom Curry – Sorvedar Khumbi

mushroom curry

Tasty Mushroom Curry

Mushroom Curry – Sorvedar Khumbi 

This simple to make curried mushroom recipe ‘Mushroom Curry – Sorvedar Khumbi’ is very delicious. Use your favorite type of mushrooms. I prefer white button mushrooms and light brown mushrooms  ( brown). Try with the darker, varied varieties for  more ‘kick’ but use large chunks so that they dont melt into the curry.

Mushroom Curry – Sorvedar Khumbi 

Recipe Type: Indian / Vegetatian
Author: Recipes ‘R’ Simple
Prep time: 
Cook time: 
Total time: 
Serves: 4


  • 450g (1lb) large mushrooms chopped into halves or quarters
  • 1 tsp kashmir chilly powder
  • ¼ tsp turmeric
  • 4cm (1½in) piece fresh ginger, chopped
  • 3 garlic cloves, peeled and chopped
  • 1 small onion,peeled and chopped
  • 3-4 tablespoons sunflower/vegetable oil
  • 3 tablespoons yoghurt
  • 1 small tomato – blanched and puréed
  • 2 teaspoons coriander powder
  • ¼ tsp Garam Masala powder
  • ¼ teaspoon salt
  • 2 Tbsp Cream or Coconut Cream
  • Lime juice to taste (optional)
  • 2 tablespoons finely chopped green coriander

  •  Marinate the cleaned and chopped mushrooms with chilly powder, turmeric and salt and allow to sit while you prepare the remaining ingredients.
  • Blend ginger, garlic and onion into a smooth paste with a couple of tablespoons water.
  • Heat oil  in a non-stick wok or pan. Add the mushrooms and stir-fry 2 minutes till they have lost the raw aroma and are cooked.
  • Remove the mushrooms and all drippings from the pan and set aside.
  •  Wipe clean the same pan and heat some more oil.
  • Add the blended paste and stir till nice and aromatic and no longer raw smelling.
  • Add the yoghurt , 1 Tbsp at a time, stirring continuously.
  • Next add the tomato purée – stir.
  • Add coriander powder and garam masala. Stir 30 seconds
  • Add 1 ¼ cups/300 ml water and stir till combined.
  • Add mushrooms with all the pan juices, chilly powder and salt to taste.
  • Simmer 5 minutes and taste. You can add ½ tsp lime juice if you want it more sour.
  • Add 2 Tbsp coconut milk/cream and heat again.
  • Take off heat and sprinkle coriander leaves for garnish.
  • Serve with Nan or Paratta.

 Mushroom Curry – Sorvedar Khumbi

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About Shana Shameer

Love Cooking and discovering the very Best recipes out there.

4 thoughts on “Mushroom Curry – Sorvedar Khumbi

  1. Made this for dinner yeSterday with Wheat Porottas. My sons loved it. Whn I asked Adil to stop eating, he said you should not make such tasty curries. So I guess that is the best award i have received so far ,thanks to you.

  2. Made the mushroom curry today and it was fabulous. This is the 3rd recipe of yours that I am following and loved the way you present it and also adding short notes about it.

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