About the Recipe
Ingredients
Mushrooms: 250 - 300 gm oyster mushrooms
For Frying: 1.5 tbsp olive oil
For Curry:
2 tbsp avocado oil (or any neutral oil)
2 cloves
1 tsp coriander seeds
½ tsp fennel seeds
1 dry red chili
1-inch cinnamon stick
1 green cardamom
1 large red onion, chopped
2-inch ginger, minced
4 garlic cloves, minced
2 roma tomatoes, diced
2 cups water
½ tsp kosher salt + more to taste
½ tsp turmeric
1 tsp Kashmiri Lal Mirch (optional, for color)
Cilantro, for garnish
Preparation
Prep the Mushrooms
Wipe the oyster mushrooms clean with a napkin—don’t wash them to avoid losing their ability to crisp up. Squeeze out any excess moisture.
2. Pan-Fry the Mushrooms
Heat olive oil in a cast-iron skillet (or the same pan you’ll use for the curry). Cook the mushrooms in batches, about 2 minutes per side, until golden-brown and crisp. Set aside.
3. Sauté the Spices
In a medium saucepan, heat avocado oil over medium heat. Add cloves, coriander seeds, fennel seeds, red chili, cinnamon stick, and cardamom. Stir for 1-2 minutes until fragrant.
4. Build the Curry Base
Add onions and cook for 10 minutes, stirring occasionally, until softened. Add ginger and garlic and cook for 3-4 minutes until the raw smell disappears. Remove the cinnamon stick and blend the mixture in a food processor (add water if needed).
5. Cook the Gravy
Return the onion-garlic paste to the pan. Stir in tomatoes, salt, turmeric, and Kashmiri Lal Mirch. Cook for 5-7 minutes until the mixture thickens and clumps together.
6. Simmer and Finish
Add 2 cups of water and bring to a simmer. Cover and cook for 5 minutes. Add the fried mushrooms and simmer uncovered for another 5 minutes. Adjust salt to taste, garnish with cilantro, and serve hot!
Serving Suggestions
This curry pairs beautifully with steamed rice, naan, or roti. Prepare to wow your family with its rich, bold flavors and the crispy mushroom twist! Enjoy! 🍄