Spiced Mushroom Simmer with Cumin and Asafetida

1. Clean and Prepare Mushrooms

Begin by cleaning the mushrooms thoroughly and chopping off the coarse stem ends to ensure they are free from dirt and cook evenly.

2. Heat Oil and Add Asafetida

In a 3-quart pot, heat the vegetable oil over medium heat and add the asafetida. Within about 5 seconds, the asafetida will sizzle and expand, releasing its unique flavor.

3. Add Cumin Seeds and Red Peppers

Next, add the cumin seeds to the pot. Allow them to darken slightly, which should take around 5 to 10 seconds. Then, add the whole hot dried red peppers and give everything a quick stir.

4. Add Turmeric and Mushrooms

Add the ground turmeric and the prepared mushrooms to the pot, stirring to coat the mushrooms in the spiced oil. This should take about half a minute.

5. Add Tomato Sauce, Water, and Salt

Pour in the tomato sauce and water, and season the mixture with salt. Stir everything together to combine.

6. Simmer the Mixture

Cover the pot, lower the heat, and let the mixture simmer for 15 to 20 minutes.

7. Let the Dish Rest

Once simmered, remove the pot from the heat and let it sit for 1 to 2 hours. This resting period is essential as it allows the mushrooms to fully absorb the broth-like sauce, enhancing their flavor.

8. Serve

Finally, serve the spiced mushroom simmer in individual bowls. Enjoy it with hot chapatis or pooris, or as part of a meal with other dishes.