Name: Easy Mushroom Curry
Ingredients: 2 tablespoons rapeseed oil or ghee plus a little more if needed; 300g mushrooms – sliced; 1 tsp black mustard seeds; 10 curry leaves; 1 x 2.5cm cinnamon stick; 3 green cardamom pods – lightly bruised; 1 tsp cumin seeds; 2 medium onions – finely chopped; 2 tbsp garlic and ginger paste or finely chopped garlic and ginger; 2 green finger chillies – finely chopped; 1 tsp coriander powder; 1 tsp cumin powder; 1 tsp Kashmiri chilli powder – more or less to taste; 225g (1/2 lb) chopped tomatoes; About 100ml water or unsalted vegetable stock; 2 tbsp plain natural yoghurt; Juice of one lemon or lime (optional); Salt and pepper to taste; 1 tsp garam masala; 3 tbsp fresh coriander (cilantro), finely chopped

Ingredients

2 tablespoons rapeseed oil or ghee plus a little more if needed
300g mushrooms – sliced
1 tsp black mustard seeds
10 curry leaves
1 x 2.5cm cinnamon stick
3 green cardamom pods – lightly bruised
1 tsp cumin seeds
2 medium onions – finely chopped
2 tbsp garlic and ginger paste or finely chopped garlic and ginger
2 green finger chillies – finely chopped
1 tsp coriander powder
1 tsp cumin powder
1 tsp Kashmiri chilli powder – more or less to taste
225g (1/2 lb) chopped tomatoes
About 100ml water or unsalted vegetable stock
2 tbsp plain natural yoghurt
Juice of one lemon or lime (optional)
Salt and pepper to taste
1 tsp garam masala
3 tbsp fresh coriander (cilantro), finely chopped

Steps

Heat 2 tablesooons oil or ghee over high heat. When visibly hot, add the mushrooms and fry for about 3 minutes. As you do, the mushrooms will release moisture. Continue frying until the moisture evaporates and the mushrooms are nicely browned. Transfer to a plate and set aside.
Add more oil or ghee to the pan if needed. You want about 1 tablespoon of oil in the pan. Toss in the mustard seeds. When they begin to crackle and pop after about 30 seconds, lower the temperature to medium high and add the curry leaves, cinnamon stick, cardamom pods and cumin seeds.
Sauté for a further 30 seconds and then add the chopped onion and fry it for about 5 minutes or until soft and translucent. Then stir in the garlic and ginger along with the chillies and fry for a further 30 seconds.
Add the ground spices and stir them into the onion mixture. Then add the chopped tomatoes and water or stock and bring to a simmer. Let this base masala continue to simmer until you are happy with the sauce consistency.
Return the mushrooms to the pan and allow them to heat through in the sauce. Stir in the yoghurt, one tablespoon at a time.
Now try the curry and add salt and pepper to taste. A good twist of lemon or lime juice is also nice. Stir in the garam masala.
Serve hot from the pan, garnished with the chopped coriander (cilantro).