Dogri Mushroom Curry

Dogri Mushroom Curry

Dogri Mushroom Curry

Veg Vegan

Shivalik forest mushroom curry — wild mushrooms foraged from the Shivalik hills and the forests around Jammu during the monsoon, cooked in a simple mustard oil and dried red chilli curry with onion and coriander. The Shivalik forests yield various edible mushroom varieties, collected and sold at the Jammu vegetable markets in season. A seasonal delicacy of Dogra households.

Cuisines

Dogri

Best for

Lunch Dinner

Recipe

Prep: 15 min Cook: 30 min Total: 45 min 2-3 servings

Ingredients

200 grams mushrooms
2 tablespoons mustard oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 inch ginger, grated
2 medium tomatoes, pureed
1 teaspoon cumin seeds
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
1/2 teaspoon garam masala
1 cup water
— salt to taste
1 tablespoon fresh coriander leaves, chopped

Instructions

  1. 1 Clean and slice the mushrooms into thick pieces.
  2. 2 Heat mustard oil in a pan until it starts to smoke slightly.
  3. 3 Add cumin seeds and let them splutter.
  4. 4 Add chopped onions and sauté until golden brown.
  5. 5 Add garlic and ginger, sauté for another minute.
  6. 6 Add tomato puree and cook until the oil separates from the masala.
  7. 7 Add coriander powder, turmeric powder, red chili powder, and salt. Mix well.
  8. 8 Add the sliced mushrooms and stir to coat them with the masala.
  9. 9 Pour in water and bring the mixture to a boil.
  10. 10 Reduce the heat and let it simmer for 10-15 minutes until the mushrooms are cooked and the curry thickens.
  11. 11 Sprinkle garam masala and stir well.
  12. 12 Garnish with fresh coriander leaves before serving.

Tips

For an authentic taste, use mustard oil as it enhances the flavor of the curry.