Name: Cheap Mushroom Tomato Curry Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: 500g button mushrooms, cleaned and sliced (or quartered); 3 medium tomatoes (about 300g), finely chopped or pureed; 1 large onion, finely chopped; 1 tbsp ginger-garlic paste (or 1-inch ginger + 4 garlic cloves, minced); 2 tbsp oil (vegetable or sunflower); 1 tsp cumin seeds; ½ tsp turmeric powder; 1 tsp coriander powder; 1 tsp red chili powder (adjust to taste); ½ tsp garam masala; Salt to taste; ½ cup water (or as needed for gravy); Fresh cilantro, chopped (for garnish); Optional: 1-2 green chilies, slit; pinch of sugar if tomatoes are tart

This Cheap Mushroom Tomato Curry is a simple, flavorful Indian-style vegetarian dish featuring button mushrooms simmered in a spiced onion-tomato gravy. It’s quick to make with pantry staples, super affordable, and delivers restaurant-like taste on a budget.

Why You’ll Love This Recipe

You’ll adore this budget-friendly mushroom tomato curry because it’s incredibly economical—mushrooms and tomatoes are inexpensive and stretch far—yet it bursts with rich, comforting flavors from everyday spices like cumin, turmeric, and garam masala.

The earthy mushrooms soak up the tangy, savory tomato-onion base, creating a hearty, satisfying meal that’s naturally vegan, gluten-free, and low-calorie. It’s perfect for busy weeknights when you want something wholesome and delicious without spending much money or time.

Plus, it’s versatile enough to pair with rice, roti, or even bread, making it a family favorite that feels indulgent but stays light on the wallet. No fancy ingredients required—just pure, honest home cooking that tastes amazing!

Yield: 4 servings

Cheap Mushroom Tomato Curry Recipe

Budget-friendly, quick vegan mushroom curry in tangy tomato gravy—simple, tasty, and wallet-friendly!

Prep Time 10 minutes

Cook Time 25 minutes

Additional Time 5 minutes

Total Time 40 minutes

Ingredients

500g button mushrooms, cleaned and sliced (or quartered)
3 medium tomatoes (about 300g), finely chopped or pureed
1 large onion, finely chopped
1 tbsp ginger-garlic paste (or 1-inch ginger + 4 garlic cloves, minced)
2 tbsp oil (vegetable or sunflower)
1 tsp cumin seeds
½ tsp turmeric powder
1 tsp coriander powder
1 tsp red chili powder (adjust to taste)
½ tsp garam masala
Salt to taste
½ cup water (or as needed for gravy)
Fresh cilantro, chopped (for garnish)
Optional: 1-2 green chilies, slit; pinch of sugar if tomatoes are tart

Instructions

Get everything ready — Wash the mushrooms quickly, pat dry, and slice or quarter them. Chop the onion finely, and get your tomatoes ready (chop or blend into a rough puree for smoother gravy). Grate or mince ginger-garlic if not using paste. This quick prep makes cooking smooth and fun!
Heat things up — Pour 2 tbsp oil into a large pan or kadai over medium heat. Once hot, add 1 tsp cumin seeds and let them sizzle and pop for 20-30 seconds—this releases their amazing aroma!
Sauté the base — Toss in the chopped onion and a pinch of salt. Stir-fry for 5-7 minutes until golden brown and soft. This step builds sweet depth—don't rush it!
Add the magic ginger-garlic — Stir in the ginger-garlic paste (and green chilies if using). Cook for 1-2 minutes until the raw smell disappears and it smells incredible.
Spice it up — Add turmeric, coriander powder, red chili powder, and salt. Stir for 30 seconds—your kitchen will smell like a cozy Indian restaurant!
Tomato time — Add the chopped or pureed tomatoes. Cook on medium heat for 5-8 minutes, stirring occasionally, until the tomatoes break down into a thick, shiny masala and oil starts separating. If it sticks, splash in a little water.
Bring in the mushrooms — Add the sliced mushrooms. Stir gently to coat them in the masala. Sauté for 4-5 minutes on medium-high heat—the mushrooms will release water and shrink a bit, getting golden edges.
Simmer to perfection — Pour in ½ cup water (or more for thinner gravy). Mix well, cover, and simmer on low for 8-10 minutes. The mushrooms should be tender but not mushy, and the gravy thick and flavorful.
Final touches — Sprinkle garam masala and taste—adjust salt, spice, or add a pinch of sugar if needed. Simmer uncovered for 2 minutes to thicken. Turn off heat.
Serve with love — Garnish generously with chopped fresh cilantro. Dish up hot with steamed rice, fluffy roti, or naan—enjoy every comforting bite of this budget gem!

Notes

This recipe stays under low cost using seasonal/local veggies and basic spices. It's naturally vegan (use oil, not ghee). For extra creaminess without expense, add a splash of milk or yogurt at the end if not strictly vegan.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 158Total Fat 10gSaturated Fat 1gUnsaturated Fat 9gSodium 146mgCarbohydrates 16gFiber 6gSugar 7gProtein 5g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Clean mushrooms gently with a damp cloth or quick rinse to avoid sogginess—never soak them.
Sauté mushrooms first on high heat to release moisture and get a nice golden edge for better texture and flavor.
Use ripe, juicy tomatoes for the best natural sweetness and tang; if they’re bland, add a pinch of sugar.
Adjust spice levels to taste—start mild and build heat with chili powder or fresh chilies.
For thicker gravy, mash some cooked tomatoes or simmer longer uncovered.
Stir gently after adding mushrooms to prevent breaking them.
Fresh ginger-garlic paste makes a big difference over powdered for authentic aroma.
Taste and season at the end—mushrooms absorb salt quickly.
Garnish with fresh cilantro for a pop of color and freshness.
Make it ahead—the flavors deepen overnight!

Ingredients Notes

Mushrooms — Affordable white button or cremini work best; they’re meaty, absorb spices well, and stay budget-friendly (about 400-500g serves 4).
Tomatoes — Fresh ripe ones form the tangy base; use 3-4 medium or canned chopped for convenience and extra richness.
Onions — One large provides sweetness and body to the gravy when sautéed golden.
Ginger & Garlic — Fresh grated or paste adds essential warmth and depth—don’t skip!
Spices — Basic Indian staples like cumin seeds, turmeric, coriander powder, red chili powder, and garam masala keep costs low while building layers of flavor.
Oil — Neutral like vegetable or sunflower; a little goes far.
Salt & Optional — Fresh cilantro for garnish; green chilies for heat; a splash of water if gravy thickens too much.

Variations and Substitutions

Add frozen peas, diced potatoes, or bell peppers for extra bulk and nutrition without raising costs much.
Make it creamier with coconut milk (half a can) instead of water for a richer South Indian twist, or stir in yogurt/curd for a milder Punjabi version.
Swap button mushrooms for cheaper local varieties or even portobello for meatier texture.
For non-spicy, reduce or omit chili powder and green chilies; add more garam masala for warmth.
No garam masala? Use extra coriander + cumin powder with a pinch of cinnamon/cloves.
Gluten-free already, but serve with quinoa instead of rice for a healthier spin.
Oil-free version: Dry-roast spices and sauté in a non-stick pan with a splash of broth.
Add protein like paneer cubes or chickpeas if you want to stretch it further.
For a drier sabzi style, cook with less liquid and serve as a side.

Storage Options

Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stovetop with a splash of water to loosen the gravy, or microwave in short bursts. It freezes well—portion into freezer-safe bags for up to 1 month; thaw overnight in the fridge before reheating. Flavors often taste even better the next day as spices meld!