This quick, satisfying sauté combines cremini mushrooms with green chili, fresh ginger, cumin, and deggi mirch (an Indian chili powder blend) for a spicy, earthy, and fragrant dish with freshness from chopped tomatoes. A little lemon juice adds bright acidity to augment the stir fry, which works equally well as a side dish or a vegan main. For more Rasika recipes, see their Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt recipe and their Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney recipe.

Mad about mushrooms? Try our Marinated Mushrooms recipe, and our Mushroom and Chorizo Pizza recipe too.

  • Yields: 4 servings
  • Difficulty: Easy
  • Total: 15 min
  • Active: 15 min

Ingredients (12)

  • 1 1/2 pounds medium cremini mushrooms
  • 1/4 cup canola oil
  • 1 teaspoon cumin seeds
  • 1 cup finely chopped yellow onion
  • 1 tablespoon finely chopped fresh ginger
  • 1 teaspoon finely chopped fresh Thai green chili
  • 2 cups finely chopped tomatoes
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon deggi mirch
  • 1 1/2 teaspoons salt
  • 2 bunches green onions, white and green parts, finely chopped
  • 1 tablespoon fresh lemon juice


  1. Trim the mushroom stems flush to the caps (discard the stems). Quarter the mushrooms and clean them in a large bowl of water. Transfer them to a colander.
  2. In a wok or kadai, heat the oil over medium-high heat until it shimmers. Add the cumin seeds and let them crackle. Add the onion and cook until soft and just beginning to brown, about 3 minutes. Stir in the ginger, green chili, tomatoes, turmeric, and deggi mirch. Cook, stirring occasionally, to soften the tomatoes, about 3 minutes. Add the mushrooms and 1 teaspoon of the salt. Cook, stirring occasionally, for 5 minutes. Add the green onions, lemon juice, and remaining 1/2 teaspoon salt and serve.