When my mom first gave me this recipe, I thought, What’s so great about mushrooms with ginger? The answer, it turns out, is everything. This dish, based on a version my mom first tasted at a fancy hotel in Delhi, is so much greater than the sum of its parts—the mushrooms become sweet and caramelized, their natural funkiness tempering the intensity of the ginger. The depth of flavor in the dish feels improbable considering how little time and effort it takes to make. And aren’t those the best kind of recipes? My mom told me to tell you that you can easily nix the onions in this recipe if you aren’t a fan (though to that I would say . . . why did you buy an Indian cookbook if you hate onions?).
Serves 4
1 In a large nonstick skillet over medium-high heat, warm the oil. Once the oil begins to shimmer, add the cumin seeds and cook until they turn a medium shade of brown, about 1 minute max. Add the onion, spread it out into an even layer in the pan, and cook until lightly browned and translucent, 5 to 7 minutes. Add the ginger and green chile and cook for 2 minutes, until the chile is slightly wilted. Stir in the mushrooms and increase the heat to medium-high. The mushrooms will start to sweat. Cook until the mushrooms are browned and soft and the liquid they release has evaporated, 7 to 10 minutes. Add the salt and red chile powder.