Mushroom Masala Curry

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Try out this simple yet delectable mushroom masala curry that pairs perfectly with chapati or rice. It’s wonderfully creamy yet light, creating an amazing flavour combination. Give the recipe a shot – I hope you enjoy every bite!
Serves 4 people.

oil of choice
1 cinnamon stick
8-10 cloves
4 green cardamom pods
1 bay leaf
1 tsp cumin seeds
2 red onions, finely chopped
4 garlic cloves, grated
1″ fresh ginger, grated
2 large tomatoes, finely chopped
700g chestnut mushrooms, thinly sliced

For the Spice Blend
200g natural yoghurt
1 tsp salt
1 tsp turmeric powder
1 tsp chilli powder
2 tsp ground coriander
1 tsp garam masala
1 tsp ground cumin
1 tbsp dried fenugreek leaves, crushed

– Add 3-4 tbsp of oil to a large, hot pan. Add the cinnamon, cloves, cardamom, bay leaf, and cumin seeds. Let them sizzle for 30 seconds.

– Add the onions and cook for 10-12 minutes on medium heat.

– Add the ginger and garlic, and cook for 1 minute.

– Add the tomatoes and 100ml boiling water. Mix well, cover, and cook for 15 minutes on low-medium heat.

– Add the mushrooms and mix well. Reduce the heat.

– Place all the ingredients for the spice blend in a bowl and mix well. Add this to the mushrooms and mix well.

– Increase the heat and cook for 5 minutes.

– Cover and cook on low heat for 15 minutes.

It’s time to serve! I like to drizzle mine in 2 tbsp double cream.