this dish packs some BIG flavour, and isn’t as spicy as most curries. mushrooms are showcased beautifully here.
button mushrooms fresh
chilly red powder
- wash the mushrooms and dry with kitchen paper. cut into quarters. set aside.
- in a large bowl, mix the yogurt with some salt (about 1/2 teaspoon). add the mushrooms to this yogurt and mix well to coat. leave the mushrooms in this marinade for at least 1 hour.
- slice the onions finely and chop the tomatoes. set aside.
- in a non stick vessel, heat some oil. when the oil is hot, add the cinnamon, cardamom, cloves, bay leaf and fennel seeds and stir till the spices start to pop.
- add the finely chopped ginger, garlic and green chilly. stir well till garlic is translucent.
- add the finely sliced onions and stir about till the onion is browned (this could take a while, so add a dash of salt to speed it up).
- when the onions are browned, add the turmeric and mix well. next add the chopped tomatoes and a dash of salt (to help the tomatoes sweat down) and mix.
- when the tomatoes release their juices, add the coriander powder, red chilly powder and cumin powder and mix well. cook this till the spices lose their raw smell.
- cover the pan and let it cook on a medium heat till the masala base is well cooked and the tomatoes have fully reduced.
- add the marinated mushrooms and stir well to combine. cover and cook over a medium flame for about 10 minutes, stirring once or twice in between.
- next, crush the kasuri methi (dried fenugreek leaves) well between the palms of your hands, and add this to the pan. stir well.
- add a pinch of sugar to the pan, and check for seasoning. add salt if required.
- cover and simmer for about 5 minutes, till the oil separates from the gravy.
- serve hot with roti, naan or jeera-rice.