Mushroom Curry

India is home to some of the world’s most famous spices such as pepper, cardamom and turmeric and grows many more including the seed spices coriander, cumin and fenugreek.

some  oil or  ghee for frying
1  onion, sliced
3  cloves garlic, sliced
1 pound mushrooms
2 to 4  tomatoes, chopped
1 teaspoon ground ginger
1/4 teaspoon chili powder
1/2 teaspoon ground cumin
1 teaspoon cardamom seeds, crushed
1 tablespoon garam masala
1/2 cup tomato juice or  water
some  {salt} to taste
some  cilantro leaves
Start by heating the fat and cooking the onion until it is translucent. Then put in the garlic followed by the mushrooms and sauté these until they begin to soften.

After that, add the tomatoes, ginger, chili powder, cumin, cardamoms, and garam masala, the cilantro leaves, and salt. Stir these in well.

Now pour in the water or juice and cook gently for 20 to 30 minutes until the mushrooms are very soft. Serve with rice or chapatis.

Ease of Preparation: Easy

Preparation Time: 15-20 min

Cook Time: 30 min

Servings: 4

Recipe By: Troth Wells

From:  The Spices of Life
Used with permission of Interlink Publishing Group