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

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.

Nancy's Pantry October 16, 2012