spicy mushrooms with ginger and chilies
(1 rating)
Khombi Tarkari Northern Indians, particularly those along the lower slopes of the Himalayan Mountains, adore mushrooms. They saute them with spices, stew them in tomato gravies, or add them to pilaf. In this recipe the mushrooms are sauteed in a spicy onion-garlic-ginger paste.
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(1 rating)
yield
4 serving(s)
prep time
15 Min
cook time
10 Min
method
Stove Top
Ingredients For spicy mushrooms with ginger and chilies
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Tbsppeanut oil
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1 cchopped onion
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1 Tbspchopped fresh ginger
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2 tspfinely chopped garlic
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2hot green chiies, minced
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1/4 tsptumeric
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1 1/2 lbmushrooms, cleaned and cut into 1-inch pieces
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1/2 tspcoarse salt
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1 tsproasted cumin seeds, crushed
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2 Tbspchopped fresh coriander, garnish
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2 tsplemon juice
How To Make spicy mushrooms with ginger and chilies
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1Measure the spices and place them right next to the stove in separate piles. Heat the oil in a kadhai, wok, or large frying pan over medium-high heat for 3 minutes.
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2Add the onion and cook, stirring, for 3 minutes. Add the ginger, garlic, and chilies, and cook for 2 more minutes.
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3Add the tumeric, mushrooms, and salt. Cook, turning them, until all the moisture evaporates and the mushrooms begin to fry (about 15 minutes).
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4Lower the heat, sprinkle on the cumin seeds and the lemon juice, mix well, and continue cooking until the mushrooms absorb the lemon juice and look fried (about 5 minutes).
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5Turn off the heat and serve warm, at room temperature, or cold, sprinkled with chopped fresh coriander.
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