Curried Mushrooms

This is a bare-bones Indian mushroom curry that lets the vegetables do the talking. Sliced mushrooms simmer with turmeric-fried onions, fresh tomatoes, and a touch of chile heat until all the moisture cooks off and you’re left with a concentrated, flavorful dry curry.

Turmeric goes into the oil with the onions right at the start. Blooming the spice in hot oil activates its flavor compounds and gives everything a golden color that deepens as the dish cooks. Adding turmeric later, or dry, and you’ll get a fraction of the flavor.

The covered simmer is where the mushrooms release their liquid and soak up the tomato and spice. Then uncovering and cooking off all that water at the end is what transforms this from a watery stew into a dry, intensely flavored side. Don’t rush this final step. Keep stirring until you can see the oil separating from the masala at the edges of the pan.

Pro Tips

• Slice the mushrooms thin. Thin slices cook faster, absorb more flavor, and create a better texture in a dry curry than thick chunks.
• Cook the tomatoes until they break down completely before adding the mushrooms. You want a paste, not chunks. Three minutes of constant stirring gets you there.
• Oil separation is your signal. When the oil starts to pool around the edges of the pan, the curry is done. This is a classic Indian cooking indicator.

Variations

• Add garam masala in the last minute for a warmer, more complex spice profile.
• Toss in frozen peas with the mushrooms for color and sweetness that balances the turmeric.