Rated 5 out of 5 based on 1 votes
- 1 Tbls ghee
- 1 tspn vegetable oil
- 2 x black cardamom pods (or 2 green)
- 2 x green cardamom pods
- 1/4 tspn fenugreek seeds
- 1 tspn fennel seeds
- 1/2 tspn cumin seeds
- 1/2 x cinnamon stick
- 1 x medium red onion (finely chopped)
- 2 tspn garlic (finely grated)
- 1 tspn fresh ginger (finely grated)
- 1 tspn ground turmeric
- 1 tspn ground coriander
- 1 tspn ground cumin
- 1 tspn sweet paprika
- 1/2 tspn freshly ground black pepper
- 1 tspn salt
- 2 x tomatoes (chopped)
- 500 g button mushrooms (quartered)
- 1/2 cup cream
- 1/2 cup fresh coriander, chopped
Heat the oil and ghee in a large saucepan over a moderate heat until hot. Add the black and green cardamom, fenugreek, fennel, cumin and cinnamon and simmer for 30 seconds until the seeds start to pop. Add the onion and stir fry for 4-5 minutes until soft and golden brown. Now add the garlic and ginger and stir fry for a further 1 minute. Add the ground turmeric, coriander, cumin, paprika, chilli, pepper and salt and stir briefly before adding half of the tomato together with about 1/2 cup water.
Stir well for 3-4 minutes until the liquid has all but evaporated and you’re left with a thick paste.
Add the mushrooms and stir well to coat before adding 4 cups water. Bring this to a boil, reduce the heat to a medium simmer and cook for 10-15 minutes until the sauce has started to thicken. Reduce the heat to low and then pour in the cream and simmer for 1-2 minutes before turning off the heat.
Add the fresh coriander and the remaining tomatoes and stir well just before serving.
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It’s a really tasty little number this one. And I’m FAR from being a vegetarian!!
If you have the patience and/or good non-stick frying pan, buy some Indian Dosa mix and use this masala as a filling it’s excellent.