Mushroom Curry

I enjoy cooking with mushrooms. The possibilities are endless and generally they are very easy to prepare. This spicy mushroom curry side dish goes well with any Indian meal. I recommend serving them with Spicy Chickpea Koftas and a Simple Lemon Rice.

Mushroom Curry

14 oz. of sliced mushrooms
2 - 3 tablespoons of ghee, or a mixture of butter and oil
1 small onion, finely chopped
3-4 cloves of finely minced or crushed garlic
2 teaspoons of ground cumin
2 teaspoons of coriander
1 - 2 teaspoons of chili powder
1/2 teaspoon of cayenne pepper
1/2 teaspoon of paprika
1 teaspoon of turmeric
1/2 teaspoon of salt
2 - 3 fresh chillies, finely chopped
2 tablespoons of tomato paste or a small tomato, seeded and finely chopped
3 tablespoons of chopped fresh parsley or cilantro

In a large frying pan, saute the onion in the oil. Add the garlic and fry for another minute or so.

Add the spices, a few teaspoons of water and stir-fry for a few minutes over medium heat.

Next, add the mushrooms to the pan, along with the tomato paste or tomato, chopped chillies and salt. Add a few tablespoons of water and stir. Lower the heat, and cover and cook for about 10 minutes.

Remove from the heat and stir in the fresh herb.