This is my most favourite of using Mushrooms with Indian spices and it goes so well with some hot white Basmati rice or fresh Roti’s 🙂
- 400g (approx) mushrooms (I prefer the brown chestnut kind)
- 1 Tbsp oil (any flavourless oil is fine)
- 1 medium onion, finely chopped
- 1 green chilli
- 1 clove of garlic
- 2 inch piece of ginger
- 1 tsp cumin seeds
- 1 tsp ground coriander powder
- 1/2 tsp chilli powder
- 1/2 tsp garam masala
- 1/2 tsp Salt, or to taste
- 2 tomatoes, chopped into small cubes
- 2 – 3 Tbsp water
- To Garnish – drizzle of double cream/creme fraiche, chopped coriander leaves
How to make it:
- Wipe the mushrooms with a damp paper towel, trim the bottom of the stems, and slice into thick slices.
- Grind the ginger, garlic and green chilli into a paste (doesn’t have to be too smooth).
- Heat the oil in a medium saucepan over medium heat. Add the cumin seeds and as soon as they start to splutter add the onions, stirring for 5-6 minutes, until the onion is softened.. Add the garlic/ginger/chilli paste and stir for a further 2 minutes. Add the coriander powder, garam masala, red chilli powder, and cook for 1 minute. Add the mushrooms, salt and tomatoes, and stir to combine.
- Sprinkle the water evenly over the mushrooms and reduce heat to low. Cover and cook for 10 minutes, stirring halfway through. The sauce should have thickened, but if it appears runny, cook uncovered for 3-4 more minutes to achieve a nice thick consistency.
- Check for seasoning and then transfer to a serving dish. Garnish with the chopped coraiander (and a drizzle of cream if using) on top, and serve hot.