Rani Curry Powder Mild Traditionally, the spices used in curry blends reflect the availability of spices and the climate of the region to which they are credited. North Indian curry powders tend to be milder and very aromatic, while South Indian blends tend to be hotter in flavor.

Rani Mild Curry Powder is of the southern variety, derived from an old family recipe. It compliments both vegetable and meat dishes, adding both color and flavor.

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• Recipe: Mushroom Curry
• Cooking Time: 10 minutes
• Prep time: 5 minutes
• Serving size: 4 (Medium Heat Level)
• 2 tbsp. Rani Ghee or vegetable oil
• 3 garlic cloves chopped
• 1 tsp. fresh grated ginger
• 1 onion chopped
• 1 tbsp.
• 2 tsp. salt
• 1 tsp. Rani Garam Masala
• ½ cup coconut milk
• ½ tsp. Rani Mustard seeds
• 2 tbsp. fresh lemon juice

½ lb. button mushrooms halved

Cilantro leaves for garnish Heat oil in non stick fry pan. Add garlic, ginger, onion, and sauté on med. heat until onions soften. Stir in curry powder, mustard seeds. Add mushrooms and salt. Cook for 5 minutes. Add coconut milk, garam masala and cook until coconut milk thickens (4-5 min.) Stir in lemon juice. Garnish with cilantro springs. *This dish goes well with plain Rani Basmati Rice