These delicious garlicky mushrooms in a rich tomato masala spiced sauce is really easy to make. It’s packed with flavour and great for a quick and tasty weeknight family meal.
Enjoy with rice or naan
INGREDIENTS
50g unsalted butter
500g chestnut mushrooms, quartered
4-6 tablespoon sunflower oil
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 large onion, finely chopped
4 garlic cloves, finely chopped
1 teaspoon ground ginger
¼ teaspoon ground turmeric
½ teaspoon Kashmiri chilli powder
½ tsp garam masala
400g can chopped tomatoes
1 teaspoon caster sugar
2 tablespoons thick, full-fat Greek yogurt
2 tablespoons chopped coriander
Serve with rice and/or Naan
METHOD
Melt the butter in a large wok, or non-stick frying pan over a medium-high heat and cook the mushrooms for 10 mins, or until any moisture has evaporated and they’re starting to brown. Transfer to a bowl and set aside.
Heat the oil in the same pan over a medium-high heat and fry the cumin and fennel seeds, stirring continuously for about 30 seconds until they release a nutty aroma. Stir in the onion and cook for 12-15 mins until golden. Reduce the heat to medium, then add the garlic and continue frying for 1 min. Add the ginger, turmeric, chilli powder and garam masala, followed by the tomatoes and sugar. Cook, uncovered, for 5-7 mins, or until the masala thickens and a layer of oil forms around the edge of the pan.
Spoon the yogurt into a small bowl, add a small ladleful of the hot masala and mix well before stirring the yogurt into the pan of masala. Pour in 100ml hot water and simmer for 3-4 mins until the curry has the consistency of double cream. Season to taste, then return the mushrooms to the pan and stir to warm through.
Scatter with the chopped coriander and serve with boiled rice or naan.
Original Recipe BBC Good Food
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