Mushroom Tarkari (Gluten-Free)

Ingredients

• about 450 g Mushrooms
• 1 medium Onion
• 1 medium Tomato
• 2 tablespoons Ginger-Garlic Paste
• 1 teaspoon Turmeric Powder
• 1 teaspoon Red Chili Powder
• 1 teaspoon Cumin Powder
• 1 teaspoon Coriander Powder
• 2 tablespoons Tamari (Gluten-Free)
• 0.5 cup Coconut Milk
• 2 tablespoons Oil
• 1 teaspoon Salt
• 2 tablespoons Cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat oil in a pot. Add chopped onion and sauté until golden brown.
2. 2Add ginger-garlic paste and sauté for another minute.
3. 3Add chopped tomato and cook until softened.
4. 4Add turmeric powder, red chili powder, cumin powder, and coriander powder. Sauté for a minute.
5. 5Add sliced mushrooms and mix well.
6. 6Add enough water to cover the mushrooms. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until mushrooms are tender.
7. 7Stir in tamari and coconut milk (if using). Simmer for another 5 minutes.
8. 8Season with salt. Garnish with cilantro and serve hot with rice or roti (made with gluten-free flour).

Substitutions

Related Guides