Name Mushroom curry


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* 2 onions, chopped
* 50 g (2 oz) butter or ghee
* 2 tablespoons tomato puree
* 1 teaspoon ground cinnamon
* 1/2 teaspoon garam masala
* 1/2 teaspoon ground cloves
* 500 g (1 lb) closed cup mushrooms, sliced
* 150 ml (1/4 pint) natural yogurt
* 300 ml (1/2 pint) vegetable stock
* 1/4 teaspoon chilli powder
* salt and freshly ground black pepper
* fresh coriander leaves, to garnish

1. Fry the onions in the fat until golden brown. Add the tomato puree, cinnamon, garam masala and ground cloves and continue cooking, stirring constantly, for 4-5 minutes.
2. Add the mushrooms and a few drops of water. Cook, stirring for 4-5 minutes. Gradually add the yogurt and cook for a further 3 minutes. Then add the stock and simmer for 15 minutes. Season to taste and add the chilli powder.
3. Serve on a bed of rice, garnished with coriander leaves, accompanied by poppadums.

Serves: 4

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