Spicy Mushrooms with Ginger and Chilies

Vicki Butts (lazyme)


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


★★★★★ 1 vote

15 Min
10 Min
Stove Top


  • Tbsp
    peanut oil
  • 1 c
    chopped onion
  • 1 Tbsp
    chopped fresh ginger
  • 2 tsp
    finely chopped garlic
  • 2
    hot green chiies, minced
  • 1/4 tsp
  • 1 1/2 lb
    mushrooms, cleaned and cut into 1-inch pieces
  • 1/2 tsp
    coarse salt
  • 1 tsp
    roasted cumin seeds, crushed
  • 2 Tbsp
    chopped fresh coriander, garnish
  • 2 tsp
    lemon juice

How to Make Spicy Mushrooms with Ginger and Chilies


  1. Measure 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.
  2. Add the onion and cook, stirring, for 3 minutes. Add the ginger, garlic, and chilies, and cook for 2 more minutes.
  3. Add the tumeric, mushrooms, and salt. Cook, turning them, until all the moisture evaporates and the mushrooms begin to fry (about 15 minutes).
  4. Lower 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).
  5. Turn off the heat and serve warm, at room temperature, or cold, sprinkled with chopped fresh coriander.

Printable Recipe Card

About Spicy Mushrooms with Ginger and Chilies

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Indian

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