Prepare all the ingredients. As for the mushrooms use a combination you like. Avoid portebello as it will turn the dish black. Cut or tear mushroom into 2cm slices.
Hear 2tbsp oil and sauté mushroom with a little salt.
Remove when you have a lovely golden tinge
Hear balance oil and fry onion.add salt so it draws moisture and caramalise.
Add grated ginger & garlic and lightly crushed coriander seeds. Cook till its fragrant
Add all dry spices. Fry for a minute.
Add a slit red chilli.remove the seeds if you like it less hot. Now add the tomato purée. Cook for 10 minutes. The gravy will thicken,
Now for a splash of colour- add diced capsicum and frozen peas
Cook for 4 minutes. Adjust seasoning.
This is optional. You may add 2tbsp of yoghurt, thickened cream, cream, Crème Fraîche or even sour cream to make this dish creamier.
Return the sautéed mushrooms.Cook for a further 3 Minutes and its ready
Serve it with warm basmati rice. Garnish with some coriander leaves.
- 4.0Tbsp Vegetable oil
- 0.0kg Combination of oyster/shiitake/chestnut mushroom
- 0.0tsp Dry roasted coriander seeds lightly crushed
- 1.0 Large onion diced
- 3.0in Ginger grated
- 3.0 Garlic cloves grated
- 5.0 Tomatoes blended to a purée
- 1.0tsp Ground coriander
- 2.0tsp Ground cumin
- 1.0tsp Garam masala
- 1.0 Red chilli sliced in half
- 0.0 Large red capsicum
- 0.0c Frozen peas
- 2.0Tbsp Greek yoghurt
- Salt to taste