Button mushrooms, green bell peppers and onions sautéed in oil/ghee, then simmered with tomatoes and fresh homemade spice blend to make a flavorful, semi-dry curry. Perfect to eat with chapatis, rotis, rice or quinoa.
Tag: Mushroom Recipes
Having lived in India my whole life, I had only tasted button mushrooms and had never heard of or tasted ‘Oyster mushrooms.’ It was only in 2019 (when I moved to the USA) that I got to see and taste them for the first time. And the first dish that my husband and I made from these was an appetizer – mushroom pepper fry, eating which I instantly fell in love with these delicious mushrooms. They taste a little ”non-veggie”, and all you non-vegetarians would love these for sure!
Oyster mushrooms are slightly chewy, so it’s a perfect vegetable to use for making an appetizer. However, this recipe using oyster mushrooms, onions, tomatoes, cashews, whole spices, powdered spices, and herbs tastes delicious too as a side dish with rotis/ chapatis/ rice. Continue reading to know how to make this yummy curry.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yield: 3 servings
250g oyster mushrooms
3 tablespoons of vegetable oil
1/2 teaspoon cumin seeds
2 Green chillies, split into halves
Curry leaves, 5-6
1 medium onion, finely chopped
2 medium tomatoes, finely chopped or blended
1/4 teaspoon turmeric powder
1 teaspoon kashmiri red chilli powder
1 teaspoon cumin powder
3/4 teaspoon garam masala
1/2 tablespoon coriander powder
- Chop mushrooms to the desired size and rinse them thoroughly in cold running water and soak them in water, adding a teaspoon of salt until used.
- Meanwhile, heat vegetable oil in a pan. Once the oil is hot enough, add cumin seeds and allow them to sizzle.
- Add chopped onion and saute them until translucent on medium heat. Then add the ginger-garlic paste and saute until the raw smell completely goes away.
- Add the split green chillies and curry leaves and fry them for 20 seconds.
- Add finely chopped tomatoes, sprinkle a little salt over and cover, and cook on low-medium heat until the tomatoes are soft and mushy.
- You will start to notice the oil separating from the tomatoes. Now, set the heat on low, and add all the powdered spices – turmeric, red chilli, cumin, and coriander. Fry these spice powders for about a minute on low heat and later add 2 tablespoons of water and mix well.
- Drain out the water from soaked mushrooms and transfer the mushrooms into the cooking pan. Combine everything, cover the lid and cook mushrooms on low-medium heat for about 10 minutes allowing the curry to come together well. (Without adding any water)
- Taste for salt and adjust if necessary.
- Add garam masala, give the curry a good mix and cook for another minute or two.
- Garnish with finely chopped fresh coriander leaves and enjoy a yummy oyster mushroom curry with rotis/ chapatis/ rice.
- You can tweak the quantity of each ingredient as per your taste and preference.
- Do not chop mushrooms into small sizes, chop them medium-sized.
- You could use tomato puree instead of finely chopping them.
- You could store this curry for a day in the refrigerator.
If you tried this recipe, tag your food recreation on my Instagram @swaadista and let me know how you liked it!
Happy cooking and happy eating <3