Ginger Mushroom Curry
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 500 gm mushrooms, washed and quartered
  • 1 tbsp oil
  • ½ tsp cumin seeds
  • 3 large onions, sliced
  • 3 green chillies
  • 2 tbsp ginger paste
  • 2 tbsp coriander powder
  • ½ tsp turmeric powder
  • 1 tsp chili powder (I used half Kashmiri chilli powder)
  • 2 tomatoes, chopped
  • ½ tsp garam masala
  • Salt to taste
  • Curry leaves for garnish
  1. Heat oil in a saucepan and splutter cumin seeds.
  2. Add in the onions and cook till it becomes soft.
  3. Add in the green chilies and ginger paste and saute for a couple of minutes.
  4. Add in the coriander and turmeric powder and saute till the raw smell goes.
  5. Add the chopped tomatoes and chilli powder and cook on low flame with closed lid till the oil floats on the top and the tomatoes are all smashed up.
  6. Add a little water, around ½ cup, allow to boil.
  7. Now add in the mushrooms, mix well and cook till the mushrooms are done.
  8. Sprinkle garam masala and adjust the salt. Garnish with curry leaves and serve.
Recipe by The Big Sweet Tooth at