Mushroom Curry

I enjoy cooking with mushrooms. The possibilities are endless and generally they are very easy to prepare. This spicy mushroom curry side dish goes well with any Indian meal. I recommend serving them with spicy chickpea koftas and a simple lemon rice.

Mushroom Curry

Recipe by Lisa Turner Cuisine: Indian Published on April 10, 2007 Simple spicy curry with fresh, plump and tender mushrooms Preparation: 10 minutes Cooking time: 15 to 20 minutes Print this recipe Ingredients: 2 to 3 tablespoons ghee, butter or oil 1 small onion, finely chopped 3 to 4 cloves garlic, minced or crushed 2 teaspoons ground cumin 2 teaspoons ground coriander 1 to 2 teaspoons chili powder 1/2 teaspoon cayenne 1/2 teaspoon paprika 1 teaspoon turmeric 14 oz (400 g) mushrooms, sliced 2 tablespoons tomato paste or 1 small tomato, seeded and finely chopped 2 to 3 green or red chilies, seeded and finely chopped 1/2 teaspoon sea salt, or to taste 3 tablespoons fresh parsley or cilantro, chopped Instructions: Heat the ghee, butter or oil in a large frying pan over medium heat. When hot, add the onion and sauté for 2 to 3 minutes or until the onion starts to turn translucent. Add the garlic and continue to sauté for another minute. Add the spices and a few teaspoons of water, and cook, stirring, for 2 to 3 minutes. Now add the mushrooms to the pan along with the tomato paste or tomato and chopped chilies. Add a few tablespoons of water and stir. Reduce the heat to medium-low, cover, and simmer for 10 minutes or until the tomatoes are reduced but the mushrooms are still plump and tender. Remove from heat, season with salt, and stir in the fresh parsley or cilantro. Serve hot. Makes 2 to 3 servings

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