Mushroom Curry

Mushroom Curry


  • 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
  • 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. Bon appétit!

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