Serves: 4
Prep Time: 15 minutes
Cook Time: 30–40 minutes
Difficulty: Easy
Serve these garlicky mushrooms in a rich tomato masala spiced with ginger, fennel seeds, and cumin for a comforting and flavorful meal. Delicious served with rice or warm naan.
Dietary Notes
- Egg-free
- Gluten-free
- Nut-free
- Vegetarian
Ingredients
- 50g unsalted butter
- 500g chestnut mushrooms, quartered
- 4–6 tbsp sunflower oil
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 large onion, finely chopped
- 4 garlic cloves, finely chopped
- 1 tsp ground ginger
- 1/4 tsp ground turmeric
- 1/2 tsp Kashmiri chili powder
- 1/2 tsp garam masala
- 1 (400g) can chopped tomatoes
- 1 tsp caster sugar
- 2 tbsp thick full-fat Greek yogurt
- 2 tbsp chopped coriander
- Cooked rice or naan, to serve
Method
Step 1
Melt the butter in a large wok, karahi, or non-stick frying pan over medium-high heat. Add the mushrooms and cook for about 10 minutes, until the moisture has evaporated and the mushrooms begin to brown. Transfer to a bowl and set aside.
Step 2
In the same pan, heat the sunflower oil over medium-high heat. Add the cumin and fennel seeds, stirring continuously for about 30 seconds until fragrant.
Add the chopped onion and cook for 12–15 minutes until golden brown. Reduce the heat to medium, stir in the garlic, and cook for another minute.
Add the ground ginger, turmeric, Kashmiri chili powder, and garam masala. Stir well, then add the chopped tomatoes and sugar. Cook uncovered for 5–7 minutes, until the masala thickens and oil begins to appear around the edges of the pan.
Step 3
Place the yogurt in a small bowl and mix in a spoonful of the hot masala to temper it. Stir the yogurt mixture back into the pan.
Pour in 100ml hot water and simmer for 3–4 minutes until the curry reaches a creamy consistency. Season to taste. Return the mushrooms to the pan and stir until warmed through.
Garnish with chopped coriander and serve with rice or naan.