Prep 10 mins
Cook 25 mins
This lovely Indian dish can be eaten warm or cold. Apart from serving it as a side dish to an Indian meal, I think it would also be nice as a warm topping over lettuce (such as lamb's lettuce). When I made this as part of a vegetarian Indian meal, the mushrooms were a big hit with my vegetarian friend Linda. The recipe is adapted from Julie Sahnie's Indian cookbook.
- 3 tablespoons peanut oil or 3 tablespoons sunflower oil
- 1 cup chopped onion
- 1 tablespoon finely chopped gingerroot
- 2 teaspoons finely chopped garlic
- 2 green chilies, finely chopped
- 1⁄4 teaspoon turmeric
- 1 1⁄2 lbs mushrooms
- 1 teaspoon cumin seed, roasted and crushed
- 1 teaspoon lemon juice
- 4 -5 tablespoons chopped fresh coriander leaves (cilantro)
- Heat oil in a wok or a large skillet. Add onions and fry them on medium heat for 3 minutes. Add ginger, garlic and chilli and fry for another 2 minutes.
- Add turmeric, mushrooms and some salt. Fry (stir from time to time) until all the liquid from the mushroom has vanished and the mushrooms have browned (ca 15 minutes).
- Reduce the heat, add the cumin seeds and the lemon juice and fry until the mushrooms have absorbed the lemon juice.
- Check the seasoning and serve hot or cold.
Wow, greater than the sum of its parts! I make a lot of Indian food, and this was more impressive than a lot of the recipes I try. I used a third of the oil and more lemon.