Today, I am sharing a recipe with you that captures the essence of the Indian subcontinent.. Today, we’re diving into a delightful recipe that brings the earthy goodness of mushrooms to your table with a Bengali twist. This Bengali Style Mushroom Curry, or “Bengali Chingri Macher Jhol,” is a delicious and aromatic dish that’s perfect for any occasion.
Ingredients
- 250 grams of fresh mushrooms, cleaned and sliced
- 2 tablespoons vegetable oil
- 1 teaspoon panch phoron (Cumin, fenugeek, mustard, nigela, fennel seeds). You can use as many as you have available.
- 2 medium-sized onions, finely sliced
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 2 tomatoes, chopped
- 1 capsicum, chopped
- 2 green chilies, slit
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
- Prepare the Mushrooms:
- Clean the mushrooms thoroughly and slice them. Set aside.
- Heat the Oil:
- In a large pan, heat oil until it starts to smoke slightly. This step is crucial to eliminate the raw smell of oil.
- Add Panch Phoron:
- Add the panch phoron to the hot oil. Let it splutter for a few seconds to release its aroma.
- Sauté Onions:
- Add the sliced onions to the pan and sauté until they turn golden brown.
- Add Ginger and Garlic:
- Stir in the ginger and garlic paste and cook for a couple of minutes until the raw smell disappears.
- Cook Tomatoes and Spices:
- Add the chopped tomatoes, chopped capsicum, green chilies, turmeric, cumin, and coriander powder to the pan. Cook until the tomatoes soften and the oil starts separating from the masala.
- Add Mushrooms:
- Add the sliced mushrooms to the pan. Mix well with the spice mixture, ensuring the mushrooms are well coated.
- Simmer the Curry:
- Add a little water to create a gravy. Cover the pan and let the mushrooms cook for about 10-15 minutes, stirring occasionally.
- Season:
- Add salt to taste and adjust the spice levels if needed. Cook for a few more minutes until the mushrooms are tender and the flavors are well combined.
- Garnish and Serve:
- Garnish with freshly chopped green leaves(garlic, parsley, corriander leaves as your preferences. Serve hot with steamed rice or warm rotis.
Tips for a Perfect Mushroom Curry
- Ensure the mushrooms are fresh and firm for the best texture and flavor.
- Adjust the spice levels to your preference by adding more or fewer green chilies.
- Mustard oil is traditional in Bengali cooking, but if unavailable, you can substitute it with any vegetable oil.
This Bengali Style Mushroom Curry is a testament to the simple yet robust flavors of Bengali cuisine. The combination of spices and the unique taste of panch phoron make this dish a must-try. Enjoy this curry as a comforting meal with family and friends, and let the flavors transport you to the vibrant streets of Indian subcontinent. Happy cooking!