Mushroom Curry

This Mushroom Curry is a warm and comforting dish that’s perfect for a weeknight dinner or a special meal. Packed with the earthy flavors of mushrooms, aromatic spices, and a rich, creamy sauce, this curry is as satisfying as it is simple to prepare. The combination of tender mushrooms with a blend of ginger, garlic, and garam masala creates a dish that’s hearty and flavorful without being overly heavy. Serve it with steamed rice or warm naan to soak up every last bit of the delicious sauce.

Ingredients:

• 2 tbsp vegetable oil or ghee
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 green chili, finely chopped (optional)
• 2 cups button or cremini mushrooms, sliced
• 1 medium tomato, finely chopped
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp garam masala
• 1/2 tsp red chili powder (adjust to taste)
• 1/2 cup coconut milk or heavy cream
• 1/2 cup water (or as needed)
• Salt to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Sauté Aromatics: Heat the oil or ghee in a large pan over medium heat. Add the chopped onion and sauté until golden brown, about 5–7 minutes. Add the garlic, ginger, and green chili, and cook for another minute until fragrant.
2. Cook the Mushrooms: Add the sliced mushrooms to the pan. Sauté for 5–7 minutes until they release their water and start to brown slightly.
3. Add the Spices: Stir in the turmeric, coriander, cumin, garam masala, and chili powder. Cook for 1–2 minutes to toast the spices and enhance their flavor.
4. Create the Sauce: Add the chopped tomato and cook until it softens and blends with the spices, about 5 minutes. Pour in the coconut milk or cream and water, stirring to combine. Bring the curry to a simmer and let it cook for 5–10 minutes until the sauce thickens slightly.
5. Season and Serve: Taste and adjust salt as needed. Garnish with fresh cilantro and serve hot with steamed rice or naan.

Tips:

• For a richer flavor, try adding a teaspoon of kasuri methi (dried fenugreek leaves) at the end.
• You can mix in spinach, peas, or diced potatoes for added texture and nutrients.