Rustic Mushroom Masala
Hearty chestnut mushrooms simmered in a spiced tomato-yogurt sauce, served perfectly over rice or with naan.
Ingredients
- 50 g unsalted butter
- 500 g 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
- ¼ tsp ground turmeric
- ½ tsp Kashmiri chilli powder
- ½ tsp garam masala
- 400 g can chopped tomatoes
- 1 tsp caster sugar
- 2 tbsp thick full-fat Greek yoghurt
- 2 tbsp chopped coriander
- cooked rice
- naan
Instructions
- In a large wok or non-stick skillet, melt the butter over medium-high heat. Add the quartered mushrooms and cook for about 10 minutes until they release their moisture and start to brown. Then, transfer the mushrooms to a bowl and set aside.
- Using the same pan, heat the sunflower oil over medium-high heat. Add the cumin and fennel seeds, stirring constantly for about 30 seconds until they give off a nutty aroma. Next, add the chopped onion and cook for 12-15 minutes until it turns golden. Lower the heat to medium and mix in the chopped garlic, frying for another minute.
- Stir in the ground ginger, turmeric, Kashmiri chilli powder, and garam masala. Then add the can of chopped tomatoes and a teaspoon of caster sugar. Let the mixture cook uncovered for 5-7 minutes until it thickens and a thin layer of oil forms along the edges of the pan.
- Spoon the Greek yoghurt into a small bowl and mix it with a ladleful of the hot masala to temper it. Then, stir this mixture back into the pan.
- Pour in 100ml of hot water and allow the curry to simmer for 3-4 minutes until it reaches a creamy, double-cream-like consistency. Season it with salt and pepper to taste.
- Return the cooked mushrooms to the pan and stir them in until they’re heated through. Finally, scatter the chopped coriander over the top with a little extra greek yoghurt and serve the curry with boiled rice or naan as you prefer.