Entree: Nepal – Thakali Cuisine – छ्याउको तरकारी ➤ Chyau ko Tarkari (Thakali-style mushroom curry cooked in a spiced tomato-onion gravy with Himalayan aromatics)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
20 min
Total
35 min
Ingredients
- 12 oz (340 g) mixed mushrooms, cleaned and sliced
- 2 tbsp (30 ml) vegetable oil or mustard oil
- 1 tsp (2 g) cumin seeds
- 1 large onion, finely chopped (about 1 1/2 cups / 240 g)
- 2 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 medium tomatoes, pureed or finely chopped (about 1 cup / 240 g)
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground cumin
- 1/2 tsp (2 g) turmeric powder
- 1/2 tsp (2 g) red chili powder, or to taste
- 1 tsp (2 g) dried jimbu (Himalayan herb) or 1 tsp (2 g) dried fenugreek leaves if unavailable
- 1/2 cup (120 ml) water or vegetable stock
- 1/2 cup (120 ml) plain yogurt, whisked (optional for creaminess)
- Salt to taste
- 2 tbsp (8 g) fresh cilantro, chopped for garnish
- Lemon wedges for serving
Instructions
1. Heat 2 tbsp (30 ml) oil in a heavy skillet over medium heat. Add cumin seeds and toast briefly until fragrant.
2. Add chopped onion and sauté until golden brown, about 8–10 minutes. Stir in minced garlic and ginger and cook 1–2 minutes more.
3. Add pureed tomatoes, ground coriander, ground cumin, turmeric, and red chili powder. Cook the masala, stirring occasionally, until the oil begins to separate and the mixture thickens, about 6–8 minutes.
4. Add the sliced mushrooms and dried jimbu; stir to coat the mushrooms in the spiced tomato mixture. Cook 4–5 minutes until mushrooms release their moisture.
5. Pour in 1/2 cup (120 ml) water or stock, bring to a gentle simmer, cover, and cook 6–8 minutes until mushrooms are tender and flavors meld.
6. If using, lower heat and stir in whisked yogurt a little at a time, warming gently without boiling to prevent curdling. Adjust seasoning with salt.
7. Garnish with chopped cilantro and serve hot with steamed rice, roti, or traditional Thakali bread, and lemon wedges on the side.
