Cut the mushrooms in half. Finely chop the onion, ginger and garlic. Open the tomato can. Finely chop the fresh coriander leaves too.
Heat the vegetable oil in a frying pan, and stir fry the chopped garlic and ginger over medium heat. Be careful not to let it burn.
Once the ginger has turned light brown, add the black pepper and turmeric and mix with the oil (about 30 seconds).
Add the onion and stir-fry for about 3 minutes over medium heat.
It will be like this.
Add the garam masala, coriander powder and cumin powder, and mix well to blend with the oil.
If you like a spicy curry, add 1/4 to 1/2 teaspoon of cayenne powder, and stir fry for another minute. See the Hints.
Add the canned tomato and stir fry well over medium-high heat. The tomatoes will lose their color and texture and become paste-like. Some oil will come out of them too.
Add the mushrooms and salt. Mix the tomato base and the mushrooms, cover the pan with a lid, and simmer over low heat for about 15 minutes, stirring occasionally.
Some moisture will come out of the mushrooms and it will look like this.
Add the chopped coriander leaves and simmer for another 2 minutes over low heat. Taste, and adjust the seasoning with salt if needed.
Transfer to serving plates, garnish with fresh coriander leaves and it's done. Put a pat of butter on top and enjoy with rice and naan bread.
Story Behind this Recipe
Indian families don't eat a lot of mushrooms, but you do see this curry served at restaurants in Japan. I recently received a lot of mushrooms from a neighbor of mine, so I tried re-creating this restaurant curry dish, and was very happy with the results.
-Please stir fry the ingredients very well in Step 8. That's the key to the deliciousness of this curry. -Based on that method, please add the cayenne pepper in Step 7.