Go Back

Ginger Mushroom Curry

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Author Rafeeda


  • 500 gm mushrooms washed and quartered
  • 1 tbsp oil
  • 1/2 tsp cumin seeds
  • 3 large onions sliced
  • 3 green chillies
  • 2 tbsp ginger paste
  • 2 tbsp coriander powder
  • 1/2 tsp turmeric powder
  • 1 tsp chili powder I used half Kashmiri chilli powder
  • 2 to matoes chopped
  • 1/2 tsp garam masala
  • Salt to taste
  • Curry leaves for garnish


  • Heat oil in a saucepan and splutter cumin seeds.
  • Add in the onions and cook till it becomes soft.
  • Add in the green chilies and ginger paste and saute for a couple of minutes.
  • Add in the coriander and turmeric powder and saute till the raw smell goes.
  • 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.
  • Add a little water, around 1/2 cup, allow to boil.
  • Now add in the mushrooms, mix well and cook till the mushrooms are done.
  • Sprinkle garam masala and adjust the salt. Garnish with curry leaves and serve.