Mushroom fry is a delicious Indian side dish made by stir frying mushrooms with onions, tomatoes, spices and herbs. It tastes super delicious with a burst of flavors from the caramelized onions.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 20 minutes
  • Total time: 25 minutes
  • Yield: 2
  • Category: Main Course
  • Cuisine: Indian

Ingredients

  • 1½ cup white button mushrooms ((10 to 12 medium sized, more if you want))
  • ¼ cup cashews (or grean peas)
  • 1 onions ((¾ to 1 cup finely chopped))
  • 1 tomato ((finely chopped or ½ cup pureed in grinder))
  • 1 teaspoon ginger garlic paste
  • 1 green chili (slit (optional))
  • 1 to 2 sprigs curry leaves
  • ½ teaspoon cumin seeds
  • 2 tablespoons Oil
  • ¾ teaspoon red chili powder
  • ⅛ teaspoon turmeric
  • 1 teaspoon garam masala (or meat masala)
  • ⅓ teaspoon salt ((adjust to taste))
  • 1 teaspoon lemon juice (optional)

Method

  1. Chop onions, slit green chilies. Soak cashews for 15 minutes in water or rinse green peas, drain them and set aside.

How to Make Mushroom Fry

  1. Heat oil in a pan. Add cumin seeds. When they begin to splutter add the ginger garlic paste and saute on a medium heat until aromatic. Do not burn.
  2. Add onions and green chili (option). Stir fry them evenly till they turn brown, not burnt. While the onions fry, rinse and chop the mushrooms.
  3. Next add tomato and stir fry until the moisture dries up and the raw smell goes away.
  4. Add chili powder, garam masala, curry leaves and turmeric. Saute until the onion tomato mixture turns aromatic and comes together.
  5. Add chopped mushrooms, drained cashews and salt. Stir fry on a high flame till you begin to get an aroma of roasted masala and mushrooms.
  6. If the masala begins to stick to the pan, reduce the heat and constantly stir fry until the mushrooms are tender, cooked and not soggy. If the mushrooms let out moisture, immediately increase the flame to highest and stir fry.
  7. Do not overcook as mushrooms tend to become soggy very fast. Turn off the heat. Taste test and add more salt if required.
  8. Sprinkle some lemon juice and give a good mix while serving. Serve mushroom fry with rice and ghee, roti, chapathi or bread.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.