This makes a great vegetarian curry dish or side. The gentle spice means that it is not too hot, although you could add more chilli if you prefer. Any type of mushrooms can be used; button mushrooms work well, but larger mushrooms work too. If the sauce is too dry sprinkle a few drops of water in until you get the desired consistency and make sure you check the seasoning at the end. Top with some fresh coriander for a bit more colour and serve with plain rice or a pilau rice or just some Indian breads like naan or chapatti.
- 500g mushrooms, sliced
- 1 large onion, finely chopped
- 2 garlic cloves, grated
- 1 fresh green chilli, sliced
- ½ tin chopped tomatoes
- 1tsp ground cumin
- 2tsp ground coriander
- 5 green cardamom pods
- Black pepper
- 3tbsp vegetable oil
- 1tsp chilli powder
Heat the vegetable oil in a pan to a medium heat and fry the chilli powder, cumin, coriander and cardamom for 1 minute.
Add the onion and fry for a further 3 minutes before adding the garlic and chilli then the mushrooms.
Fry for a further 2 minutes then add the chopped tomatoes and cook for a further 5 minutes before seasoning to taste. Serve with some rice or Naan.
Any type of mushroom will do for this recipe, just make sure they are sliced evenly.