Total Time
30mins
Prep 10 mins
Cook 20 mins

My husband, who is from India, requests this recipe often. It has a great flavor and is quite satisfying!

Ingredients Nutrition

Directions

  1. FOR THE PASTE: Heat ghee over pan on medium heat. Sauté onions for 2 minutes, then add tomatoes and ginger-garlic paste. Cook for about 5 minutes.
  2. Remove from heat and dump contents into blender. Blend into a smooth paste and set aside.
  3. Heat olive oil in pan over medium heat. Add mushrooms and fry for about 3 minutes.
  4. Add green chiles, chili powder, curry powder, garam masala, turmeric, and salt. Cook for about 20 seconds and immediately add the paste. You can add about 1/2 cup of water for consistency. Cook until mushrooms are tender.
  5. Add chopped scallions. Cook for 2 minutes more and remove from heat.
  6. Stir in cilantro and serve over basmati rice.
Most Helpful

4 5

We really enjoyed this mushroom dish. Loved the flavors and it paired nicely with Indian Eggplant Curry. I did use less chili powder than recommended as Indian chili powder is extremely hot. I also used less chilies and I removed the seeds as well. Thanks for posting this recipe. Made for Fall PAC, 2012.