Mushroom Curry (Khumbī kī Rāsī) after Jack Santa Maria
This is a simple, warming curry, that’s mostly vegetables, lightly spiced, and meant to be eaten with rice and dahl rather than standing alone.
Servings 4
Ingredients
- 450 g mushrooms chopped
- 450 g potatoes chopped
- 2 Tbsp ghee
- 2 onions sliced
- 5 cm ginger fresh finely chopped
- 1 Tbsp coriander leaves leaf chopped
- 1 tsp turmeric
- ½ tsp chilli powder or paprika
- 2 tsp salt
- 3 tomatoes sliced
- 1 tsp garam masala
- 1 Tbsp lemon juice optional
Instructions
- Wash the mushrooms and potatoes before chopping.
- Heat the ghee in a wide pan. Add the onions, ginger and coriander leaf and fry gently until the onion begins to turn golden.2 Tbsp ghee, 2 onions, 5 cm ginger, 1 Tbsp coriander leaves
- Add the turmeric, chilli or paprika, and salt, and fry for about two minutes, stirring so the spices don’t catch.1 tsp turmeric, ½ tsp chilli powder, 2 tsp salt
- Add the mushrooms, potatoes and tomatoes. Stir well, then cover and cook gently until the potatoes are tender, stirring from time to time.450 g mushrooms, 450 g potatoes, 3 tomatoes
- Just before serving, stir in the garam masala and lemon juice, if using.1 tsp garam masala, 1 Tbsp lemon juice
- Serve with dal and rice.
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