Spicy mushrooms the Indian way

What sets this dish apart from others and makes it recognizably Indian is the use of turmeric and garam masala - a mixture of dry fried and ground cinnamon, cloves, black pepper and cardamom, sometimes coriander or cumin.

Preparation steps

Saute sliced onion in oil until light brown.
Add the garlic paste, diced peeled tomatoes, stir and simmer briefly.
Add turmeric, garam masala, chili powder, salt and simmer together, stirring constantly, for 3-4 minutes.
Stir in the mushrooms cut into quarters and continue to simmer over low heat until softened. Add a little water if necessary. Sprinkle with chopped parsley.

Serving

Serve with parathy.

Advice

You can prepare garlic paste by putting 40 g of cleaned garlic in about 150 ml of boiling slightly salted water. Cook for about 5 minutes and chop in an electric chopper.

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Rosa Cooking