Name: Brown Cremini Mushrooms with Chives (Dhingri Josh)
Yield: Serves 6
Cuisine: India
Ingredients: 1 teaspoon cumin seeds; 1 teaspoon black cumin seeds; 2 tablespoons mustard oil or canola oil; 4 black cardamom pods; 3 fresh or dried bay leaves; 2 cinnamon sticks (each 3 inches long); 1 tablespoon Garlic Paste; 2 dried red Thai or cayenne chiles, stems removed; 1 cup finely chopped red onion; 1 tablespoon Ginger Paste; 1 cup finely chopped fresh chives; 1 teaspoon ground Kashmiri chiles; or ¼ teaspoon cayenne (ground red pepper) mixed with ¾ teaspoon sweet paprika; 1 teaspoon coarse kosher or sea salt; 8 ounces brown cremini mushrooms, quartered; ½ teaspoon Punjabi garam masala; 1 can (14.5 ounces) diced tomatoes

Preparation info

Serves
6

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

May I make a confession? The texture of mushrooms bothers me; it reminds me of overcooked meat. However, I do enjoy the mushroom’s wild, earthy flavors, especially when braised in a spicy tomato-based sauce like this one. Latte-colored cremini mushrooms are very similar—in shape only, mercifully—to mundane button mushrooms. They have a deeper flavor and are easy to find year-round in most supermarkets.