Mixed mushroom curry (Samaroq) from Parwana: Recipes and Stories from an Afghan Kitchen (page 187) by Durkhanai Ayubi and Farida Ayubi and Fatema Ayubi

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Notes about this recipe

  • valente347 on August 28, 2023

    Made a smaller portion with porcini mushrooms. I didn't have fresh chiles, so I used dried whole chiles d'arbol. The photo I uploaded has parsley for prettiness-I didn't have curry leaves, but I bet they'd be great. If you don't have some chaat masala prepped from a prior recipe in the book, it's worth the effort and gives such a lovely and distinctive taste.

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