Ah, curries! My mother-in-law is visiting us in Arizona and I always take the opportunity, when she’s here, to cook with her and write down her recipes to pass down the future generations. It’s always such a treat, and every time, I feel like she’s letting me in on a major secret!
Indian cuisine is one of the most intricate and evolving types of cuisine, thanks to its 8,000-year history, characterized by various cultural groups and regional traditions.
This curry satisfies my cravings for Indian food and for mushrooms, two of my favorites. It is quick to make, and can be served over rice or any other grain. I like it served over sorghum, a gluten-free grain, native to Africa, and used extensively in Indian cuisine.
- 1/4 cup grapeseed oil
- 10 whole cloves
- 1/2 stick cinnamon
- 1 large onion, chopped small
- 1/2 teaspoon turmeric
- 1 heaping tablespoon garlic-ginger paste
- 2 tomatoes, chopped small
- 1 lb mushrooms, chopped small
- 1 heaping teaspoon sea salt
- 1 teaspoon chili powder or red chili flakes
- 3/4 tablespoon garam masala
- Fresh cilantro, to garnish
Heat oil in a medium saucepan over medium-high heat. Add the cloves and cinnamon stick, and sauté 1 minute. Add the onion and turmeric, and sauté until the onion is caramelized, about 7-10 minutes.
Add the garlic-ginger paste and sauté one more minute. Add the tomatoes, stir well, cover, and cook 2-3 minutes, stirring once or twice.
Add the mushrooms and stir. Add the salt and chili powder and mix well. Cover and cook, stirring occasionally, for 4-5 minutes, until the mushrooms are tender, but with a little bite.
Add garam masala, turn off the heat, and done! Serve with some fresh cilantro.