Ingredients for Indian Chili Mushroom
- Red Onion
- 2 tablespoons ghee
- Ginger Garlic Paste
- 1 cup chopped tomatoes
- Sliced Mushrooms
- Green Chilies
- Red Chili Powder
- 1 teaspoon curry powder
- 1/2 teaspoon garam masala
- Turmeric Powder
- Salt to taste
- Scallion
- 2 tablespoons chopped cilantro
- 2 tablespoons olive oil
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How to Make Indian Chili Mushroom
- **Make the Paste:** Heat 2 tablespoons of ghee in a pan over medium heat. Sauté 1 medium onion, finely chopped, for 2 minutes. Add 1 cup chopped tomatoes and 2 tablespoons of ginger-garlic paste.
- Cook for 5 minutes, stirring occasionally.
- Remove from heat and transfer the mixture to a blender.
- Blend until completely smooth. Set aside.
- **Cook the Mushrooms:** Heat 2 tablespoons of olive oil in a pan over medium heat. Add 1 pound sliced mushrooms and fry for 3 minutes, until lightly browned.
- **Add Spices:** Stir in 2-3 finely chopped green chilies (adjust to taste), 1 teaspoon chili powder, 1 teaspoon curry powder, 1/2 teaspoon garam masala, and 1/2 teaspoon turmeric powder. Add salt to taste.
- Cook for 20 seconds, then immediately add the blended tomato paste.
- **Simmer:** Add 1/2 cup of water (optional), if needed, to adjust the consistency. Simmer until the mushrooms are tender, about 10-12 minutes.
- **Garnish & Serve:** Stir in 2 chopped scallions and cook for another 2 minutes. Remove from heat and stir in 2 tablespoons of chopped cilantro.
- Serve hot over cooked basmati rice. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
110 g
Sugar
53g
Fat
50g
Carbs
8g
