Surprisingly, this has become the most successful recipe on this blog, a simple, unassuming little curry from North India. I posted this back in June 2007 and for a long time had forgotten what it tasted like. So when I continually saw it being viewed I just had to make it again to see what all the fuss was about. Mushrooms are among my favourite foods and, although used, are not abundant in Indian cuisine. This dish is simple, quick and really rather tasty! It’s perfect on its own with rice or breads but also as an accompaniment to another curry or tandoori meat. Fabulous – long may it reign!
2 tablespoons vegetable oil
1/2 teaspoon cumin seeds
1/4 teaspoon black peppercorns
4 cardamon pods
1/4 teaspoon turmeric powder
1 onion (finely chopped)
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon garama masala
1 fresh green chilli (finely chopped)
2 cloves garlic (crushed)
1 teaspoon fresh ginger (finely grated)
1 can chopped tomatoes
1/4 teaspoon salt
450g button mushrooms
Heat the oil over a medium heat in a large casserole pan or wok and fry the cumin seeds, peppercorns, cardamon and turmeric for abour 2 minutes until aromatic. Add the onion and fry for 5 minutes until golden. Stir in the cumin and coriander powder and garama masala and fry gently for a further 2 minutes.
Add the chilli, garlic and ginger and stir fry for 2-3 more minutes before adding the salt and tomatoes. Bring this liquid slowly to the boil and simmer gently for 5 minutes.
Halve the larger mushrooms and add them to the pan stirring well. Cover the pan and simmer for 10 minutes. Remove from the heat.
Sprinkle over some fresh coriander and serve with rice and/or some kind of Indian bread.