Hyderabadi mushroom curry

Hyderabadi mushroom curry is so simple yummy and healthy sidedish. This curry calls for the most healthy ingredients like methi leaves, ridge gourd and mushrooms. Basically this dish is prepared with goat meat but I have replaced it with mushrooms. When my granny was staying in hyderabad she learnt this dish from her hyderabadi friends. Later, it has become our family’s favourite dish. Whenever we go to our mom’s place for holidays, this curry would be on top list in the menu. We just crave for this dish then and now.

Its been a tradition to ground chilli powder in our home rather than buying from shops. So, it gives the authentic and actual fragrance to the curry. This curry is generally slow cooked in a pan. To make it easier, I have used pressure cooker method. If you are preparing same dish with meat, you may have to give more whistles to cook the meat. Here, I have given only 3 whistles for mushrooms. Very finely chopped methi leaves and ridge gourd give thickness and flavour to the curry. This curry is so tasty soupy kind of curry and it goes well with rice. Do try it for your family and relish it!

PREP TIME : 20 minutes

COOK TIME : 20 minutes

CUISINE : Indian

COURSE : Sidedish

YIELD : 4 servings


Button mushrooms – 1 pack (200 gm)

Methi leaves -1/2 bunch( 100 gm)

Ridge gourd – 1 no.(165 gm)

Red chilli powder – 1& 1/2 tsp

Turmeric powder – 1/2 tsp

Salt as required

To temper :

Sesame oil – 2tbsp

Mustard seeds – 1/4 tsp

Red chillies – 3 no.

A stick of curry leaves

To saute :

Onion – 1 big

Country tomato – 3 no.

Preparation :

Clean the mushrooms and chop into 4 pieces.

Chop the ridge gourd finely to make the curry dense.

Clean and chop the methi leaves with stems finely.


Heat oil in a pressure cooker and temper mustard, curry leaves and red chillies.

Saute chopped onions and then add chopped tomatoes.

When the tomatoes are mushy add in the finely chopped ridge gourd.

Now add the finely chopped methi leaves.

Give it a nice mix then add the chopped mushrooms.

Add in turmeric powder to it.

Next add the red chilli powder to it.

Pour 2 glasses of water, salt and mix well.

Allow it to cook until 3 whistles.

Once the pressure is released, open the pressure cooker.

Pour half a glass water and give it a boil.

Check for the taste and adjust adding chilli powder or salt.

Now the soupy hyderabadi mushroom curry is ready to serve with rice.


You may add 1/2 kg meat to this curry instead of mushrooms and give whistles accordingly.

Methi leaves give slight bitterness to this curry so add chilli powder slightly more to adjust it.

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