JavaScript is disabled — pantry matching, search and filters need it. The recipe catalog still renders below.
Skip to content Belur Bengali Mushrooms 🇮🇳 Indian
Bengali mushrooms curry tempered Bengali-style with mustard oil and panch phoron: mushrooms cooked in an onion-tomato masala with ginger, garlic and warm spices. A practical Indian recipe ready in about 34 minutes.
Ingredients 🧅 Onion 2 medium, finely chopped 🍅 Tomato 2 medium, chopped 🧄 Garlic 4 cloves, minced 🫙 Ginger 1 tbsp, grated 🌶️ Cumin Seeds 1 tsp 🌶️ Coriander Powder 1 tsp 🌶️ Turmeric Powder 1/2 tsp 🍄 Mushrooms 250 g, quartered 🌶️ Red Chili Powder 1 tsp 🫙 Mustard Oil 2 tbsp 🌿 Panch Phoron 1 tsp Optional extras 🌿 Fresh Cilantro 2 tbsp, chopped 🍋 Lemon 1/2, juiced Instructions 1 Prepare the mushrooms and chop the onion, tomato and aromatics.
2 Heat the mustard oil, crackle the cumin seeds and panch phoron, then fry the onion until deep golden.
3 Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the panch phoron.
4 Add the mushrooms and a splash of water, cover and cook until tender, stirring occasionally.
5 Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.
Chef's tip
Bhunao patiently: fry the masala until the oil separates before adding the main ingredient.
Belur Bengali Mushrooms
Time 34 min
Serves 4
Level Easy
Prep / cook 18 / 16 min Ingredients 🧅 Onion 2 medium, finely chopped 🍅 Tomato 2 medium, chopped 🧄 Garlic 4 cloves, minced 🫙 Ginger 1 tbsp, grated 🌶️ Cumin Seeds 1 tsp 🌶️ Coriander Powder 1 tsp 🌶️ Turmeric Powder 1/2 tsp 🍄 Mushrooms 250 g, quartered 🌶️ Red Chili Powder 1 tsp 🫙 Mustard Oil 2 tbsp 🌿 Panch Phoron 1 tsp Optional 🌿 Fresh Cilantro 2 tbsp, chopped 🍋 Lemon 1/2, juiced Steps Prepare the mushrooms and chop the onion, tomato and aromatics. Heat the mustard oil, crackle the cumin seeds and panch phoron, then fry the onion until deep golden. Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the panch phoron. Add the mushrooms and a splash of water, cover and cook until tender, stirring occasionally. Finish with cilantro and lemon; taste for salt and serve hot with rice or roti. 
