Turmeric Special Mushroom Fry Recipe

Prepare mushrooms

Clean mushrooms by wiping with a damp cloth or brushing; trim stems. Cut larger mushrooms into halves or quarters so pieces are roughly uniform. Place mushrooms in a bowl, sprinkle 1 tsp kosher salt and 1 tsp freshly ground black pepper, toss gently and set aside for 5–10 minutes to draw out some moisture.

After resting, pat mushrooms dry with paper towel if a lot of liquid has released; discard excess liquid. Drying prevents steaming and helps get a light browned fry.

In a small bowl combine 2 tsp turmeric powder, 1 tsp red chili powder, 1 tsp coriander powder, 1 tsp cumin powder and 1/2 tsp garam masala. Mix thoroughly and keep ready. If you like a fresher turmeric flavor, you may add 1/2 tsp of minced fresh turmeric root instead of part of the powder.

Heat a wide heavy skillet or nonstick pan over medium-high heat. Add 3 tbs oil (or ghee). When hot but not smoking, add 1 tsp mustard seeds. When they begin to pop add 1/2 tsp cumin seeds and 1 tsp urad dal or chana dal (if using). Fry for 20–30 seconds until dal turns golden and aromatic.

Add 1 medium thinly sliced onion and a pinch of salt. Sauté on medium heat until onions are soft and translucent, about 4–6 minutes. Add 2 slit green chilies, 1 tbs julienned ginger and 1 tbs minced garlic. Fry for another 1–2 minutes until raw aroma of ginger-garlic subsides.

Add 1 medium finely chopped tomato. Cook for 3–4 minutes until tomatoes soften and release moisture. Stir occasionally.

Reduce heat to medium. Sprinkle the prepared spice mix over the tomato-onion mixture and stir for 30–45 seconds to bloom the spices. This step helps release the aroma of turmeric and other spices.

Add the seasoned mushrooms to the pan. Spread them in a single layer as much as possible. Increase heat to medium-high and let them sit undisturbed for 2–3 minutes to get a light brown sear on the underside.

Toss or stir the mushrooms and continue frying on medium-high heat for 6–8 minutes, stirring every 1–2 minutes, until mushrooms are evenly browned and any released water has mostly evaporated. The turmeric will color the mushrooms a warm golden yellow. Adjust heat downward if they begin to burn.

Once mushrooms are nicely browned and cooked through (total pan time about 10 minutes), reduce heat to low. Sprinkle 1 tsp kasuri methi if using, tear and stir in 8 curry leaves if using, and drizzle 1 tbs lemon juice. Toss gently to coat and taste for seasoning; add more salt or a pinch of sugar if tomatoes are very tart.

Turn off heat and fold in 3 tbs chopped fresh cilantro. Transfer to a serving dish and serve hot.

Serve as a side with steamed rice, rotis, or as a spicy filling for wraps or as a warm appetizer. Leftovers keep in the refrigerator for up to 3 days; reheat in a skillet to maintain texture.