Monsoon Mushroom Madras
- 15m Prep Time
- 20m Cook Time
- 35m Ready In
A dairy-free, slightly fiery Indian curry made with mixed mushrooms, ginger, garlic, and spices. Perfect served with rice or flatbreads.
Ingredients
- fresh ginger peeled and roughly chopped
- 2 clove garlic peeled
- green chillies stalks removed
- 29.6 ml vegetable oil
- 9.86 ml cumin seeds
- 2 banana shallots peeled and finely sliced
- 29.6 ml tomato purée/paste
- 4.93 ml ground cumin
- 4.93 ml ground coriander
- 2.46 ml ground turmeric
- 500 g mixed mushrooms sliced
- 100 ml water
- 4.93 ml garam masala
- 4.93 ml amchur/mango powder
- 1 lemon juice of
- salt
- fresh coriander/cilantro chopped
Nutrition (per serving, estimated)
Estimated based off 8 of 17 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 162 mg
- Iron: 3.46 mg
- Magnesium: 32 mg
- Phosphorus: 127 mg
- Potassium: 405 mg
- Zinc: 0.97 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml vegetable oil
- 9.86 ml cumin seeds
- 29.6 ml tomato purée/paste
- 4.93 ml ground cumin
- 4.93 ml ground coriander
- 2.46 ml ground turmeric
- 100 ml water
- 4.93 ml garam masala
- 4.93 ml amchur/mango powder
- salt
Prepare
- fresh ginger, peeled and roughly chopped
- Peel 2 clove garlic
- green chillies, stalks removed
- 2 banana shallots, peeled and finely sliced
- Slice 500 g mixed mushrooms
- 1 lemon, juice of
- Chop fresh coriander/cilantro
Let's Cook
-
Step 1.
Place the peeled ginger, garlic cloves, and green chillies (stalks removed) in a food processor and blitz to a smooth paste. Set aside.
-
Step 2.
Heat the vegetable oil in a large wide-based pan over medium heat. When hot, add the cumin seeds and let them sizzle until they turn a dark brown color, about 30 seconds. Add the finely sliced banana shallots with a generous pinch of salt and cook, stirring occasionally, for 4–5 minutes until softened.
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Step 3.
Add the ginger-garlic-chilli paste to the pan and cook for 1 minute, stirring constantly. Then stir in the tomato purée, ground cumin, ground coriander, and ground turmeric. Cook for another minute until fragrant.
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Step 4.
Add the sliced mixed mushrooms to the pan and stir well to coat them in the spice mixture. Pour in the water and bring to a simmer. Cook for 8–10 minutes, stirring occasionally, until the mushrooms are tender and the sauce has thickened slightly. If the mixture looks dry, add a splash more water.
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Step 5.
Remove the pan from the heat. Stir in the garam masala, amchur (mango powder), lemon juice, and salt to taste. Adjust seasoning if needed. Serve garnished with the chopped fresh coriander.