For Masala Paste:

  • 1 ½ – 2 tsp oil
  • ½ cup onion chopped
  • 1 small tomato chopped
  • 2 cardamom or ¼ tsp ground cardamom
  • 1 clove or 1/8 tsp ground clove
  • ½ tsp cumin
  • ¼ tsp cinnamon

For Curry:

  • 1 ½ – 2 tbsp oil
  • ½ cup onion chopped
  • 2 tsp ginger garlic paste
  • Masala paste from above
  • 2 tsp coriander powder
  • 1 ½ tsp chili powder (adjust to taste)
  • 1 tsp curry powder
  • ½ tsp turmeric
  • 1 ½ – 2 tsp salt (adjust to taste)
  • 8 oz package of white mushrooms (chopped large)
  • 1 medium jalapeno pepper, sliced lengthwise and seeded
  • ¼ tsp Garam Masala powder (adds heat, adjust to taste)
  • 1 – ½ cups water (depending on how thick you want your curry)


To make masala paste:

  1. In a small skillet, heat the oil on medium high heat. Add chopped onion and cook until translucent. Stir frequently.
  2. Add tomatoes and all ingredients left for the masala paste.
  3. Cook until tomatoes are very soft.
  4. Mash the paste or put in small food processor, depending on how smooth you want it to be.
  5. Set aside.

To make curry:

  1. In large skillet, heat oil on medium high heat.
  2. Add onion and cook until translucent. Stir frequently.
  3. Add ginger garlic paste and masala paste and cook for a minute or so, stirring frequently.
  4. Add all the spices and stir well. Let the spices roast a few seconds.
  5. Add the mushrooms and pieces of chili. Stir well to coat all the pieces with the cooking spices.
  6. Cover and cook for 4 or 5 minutes, stirring occasionally. Mushrooms will become tender.
  7. Add the water and cover.
  8. Bring to boil then reduce the heat to medium low and continue cooking for another 5 – 7 minutes. If it’s not thick enough, cook uncovered for a few minutes. If it’s too thick, add a little more water and mix well.
  9. Taste and adjust spices to your liking. When the flavor is where you like it, turn the heat off.
  10. Scoop some curry on top of rice and enjoy!