Mushrooms with Ginger and Green Chilli Khombi Tarkari
Delight your taste buds with the vibrant and flavorful "Mushrooms with Ginger and Green Chilli Khombi Tarkari," a mouthwatering Indian-inspired stir-fry recipe that combines earthy button mushrooms with a medley of aromatic spices. This quick and easy dish features a fragrant base of cumin and mustard seeds, sautéed garlic, ginger, and fiery green chilies, balanced with tangy tomatoes and warm turmeric and coriander. Perfectly tender mushrooms soak up the bold flavors, while a fresh cilantro garnish adds a refreshing finish. Ready in just 35 minutes, this vegetarian masterpiece pairs beautifully with fluffy basmati rice, soft naan, or roti, making it an ideal choice for weeknight dinners or an impressive addition to your next Indian-style feast. Packed with savory goodness and a hint of heat, it's a must-try recipe for mushroom lovers and spice enthusiasts alike!
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Recipe Information
Ingredients
- 500 grams Button mushrooms
- 1 tablespoon Fresh ginger
- 2 pieces Green chilies
- 3 pieces Garlic cloves
- 1 medium (finely chopped) Onion
- 1 medium (finely chopped) Tomato
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoons Cumin seeds
- 0.5 teaspoons Mustard seeds
- 2 tablespoons Cooking oil
- 1 teaspoon (adjust to taste) Salt
- 2 tablespoons (chopped) Fresh cilantro leaves
Instructions
Clean the button mushrooms thoroughly and slice them into halves or quarters, depending on their size.
Peel and finely grate the ginger. Peel the garlic cloves and mince them. Chop the green chilies into small pieces (you can deseed them if you prefer less heat).
Heat the cooking oil in a large skillet or pan over medium heat.
Once the oil is hot, add the cumin seeds and mustard seeds. Let them sizzle and pop for about 30 seconds.
Add the finely chopped onion and sauté until golden brown, about 5 minutes.
Stir in the minced garlic, grated ginger, and chopped green chilies. Sauté for another 1-2 minutes until fragrant.
Add the chopped tomato and cook until it softens and blends into the mixture, about 3-4 minutes.
Mix in the turmeric powder, coriander powder, and salt. Cook for 1 minute to toast the spices gently.
Add the sliced mushrooms to the pan and stir well to coat them with the spice mixture.
Cover the pan with a lid and cook for 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and become tender.
Uncover the pan and allow any excess liquid to cook off, stirring gently to avoid breaking the mushrooms.
Turn off the heat and garnish with freshly chopped cilantro leaves.
Serve hot with rice, naan, or roti as part of a wholesome meal.
Nutrition Facts
Calories |
412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2415 mg | 105% | |
| Total Carbohydrate | 26.5 g | 10% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 11.9 g | ||
| Protein | 18.3 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1915 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
