Super easy, super quick recipe! Mushrooms also take so little time to cook, at least the variety I use. So if you’ve got Mushrooms in your fridge, do try this recipe out!

1 Tsp Olive Oil
1 Tsp Cumin Seeds
1 Tbsp Ginger & Green Chilli Paste
7-8 Button Mushrooms
1 Large Tomato
1 Tsp Turmeric Powder
1/4 Tsp Kashmiri Red Chilli Powder
1 Tsp Tandoori Masala/ Garam
Masala Powder
1/2 Tsp Dry Mango Powder (Amchur)
A handful of Coriander Leaves
Salt to Taste


  • In a wide pan, heat some oil.
  • Splutter Cumin seeds until they crackle.
  • Add the Ginger & Green Chilli Paste and sauté for a few seconds. If you have Ginger Green Chilli Paste with Garlic, you can use that instead. No problem!
  • Now add the finely chopped Tomatoes. Red juicier tomatoes give a better flavour.
  • Also add Salt and cook until they soften and look kind of mushy.
  • Then goes in your cleaned and chopped Button Mushrooms. I chop them into a big chunks. This way the flavour is well retained.
  • Sauté for a few seconds; cover and cook for 2 more minutes.
  • Open the lid and mix well. You will notice the mushrooms have reduced in size and have also started to release water. You don’t want them to lose a lot of water though.
  • Now add the spice powders – Turmeric, Kashmiri Red Chilli, Dry Mango and Garam Masala or Tandoori Masala Powder. I used Chicken Tandoori Masala (The name has Chicken, but it was purely vegetarian incase you are a vegetarian and would like to use this).
  • Mix and cook for a minute. Switch off flame.
  • Garnish with some freshly chopped Coriander Leaves.
  • Serve hot with Roti or Naan (Indian Flatbreads) or with rice or even pav or bread laden with butter! I’ve even tried this with dosa.
  • Looking forward for your love & support. Do like & comment. If you wish to receive an email every time I post a new article, follow my blog for an update. And subscribe to receive a free e-book on top 10 Indian Kitchen Hacks. Only limited copies!

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