• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 450g grey/white oyster mushroom, shred them if they are large. (Ideally look for the medium sized ones which are available in the hypermarkets.)
  • 2 tomatoes, diced
  • 2 onions, diced
  • 5 cloves garlic, bruised and skinned
  • 2 cm ginger, finely pounded
  • 1/2 tsp turmeric powder
  • 1 tsp cumin
  • 1 tsp fennel
  • 1 tsp crushed pepper ( optional)
  • 1 green/red chilli or dried red chilli, cut as desired
  • 1 stick cinnamon
  • 2 star anise
  • 5 cardamoms(Lightly bruised to release aroma.)
  • 1 sprig curry leaf
  • oil/salt


  1. First rule for beginners: Work with low flame
  2. Heat oil and add cinnamon, star anise, cloves and cardamoms.
  3. Next, add onions, ginger and garlic, curry leaves and stir till onions are soft and translucent.
  4. Add the whole spice, turmeric powder and crushed pepper. Mix the masala and gently roast the dry masala, while adding a handful of mushrooms till all mushrooms are in the pan.
  5. Add salt as required and the mushrooms will start sweating. When the mushrooms are well coated with the masala, add the tomatoes and chilli.
  6. Cook gently over medium heat stirring occasionally till mushrooms are done. Remove from heat. Garnish as desired.
  7. (If gravy is required, add about 1/2 cup of water and you would get a thick sauce)

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