Khumbi Masala Recipe

Khumbi Masala
Indian Spiced Mushrooms
Submitted By: Taz


1 lb Cremini Mushrooms (Khumbi) - cleaned and halved
6 Roma Tomatoes (Tamatar) - chopped
1 Large Red Onion (Pyaz) - small chopped
2 cloves Fresh Garlic (Leh-sun) - grated into a paste
1 inch piece Fresh Ginger (Adrak) - grated into a paste
1 Fresh Green Chile (Hari Mirch) - seeded and diced
2 Tbs Oil - can use olive, grape seed, vegetable, or canola oil
4 Green Cardamom Pods (Choti Elaichi)
1 tsp Cumin Seed (Jeera) - roasted and ground into a fine powder
1 tsp Coriander Seed (Dhania) - roasted and ground into a fine powder
½ tsp Garam Masala
½ tsp Whole Cumin Seed (Jeera)
½ tsp Black Mustard Seed (Rai)
¼ tsp Turmeric Powder (Haldi)
¼ tsp Black Peppercorns (Kali Mirch)
¼ tsp Kosher Salt (Namak) - or to taste
¼ Cup Fresh Coriander Leaves (Dhania Patta) - chopped

  1. Heat oil in a large heavy bottomed pot, wok, or kadahi over medium-high heat - Once oil is hot, fry green cardamom pods, whole cumin seed, black mustard seed, black peppercorns, and turmeric powder for 2 minutes
  2. Add onion and fry until golden (apx 5 minutes) - Add ground cumin, ground coriander, and garam masala and continue to fry for 2 minutes
  3. Add green chile, garlic, and ginger and stir-fry for 2 minutes - Add tomatoes and salt - Bring to a boil - Reduce heat to low and allow to simmer for 5 minutes
  4. Add mushrooms - Cover and simmer for 10 minutes
  5. Adjust seasoning - Garnish with optional coriander leaves and serve hot on its own or alongside meat dishes

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