The yogurt makes this low fat recipe taste much richer than you would expect whilst also muting the intensity of the spices. If your chillies are very hot, either reduce the amount you add when cooking, or serve with additional yogurt on the side.
By Reena Pastakia
We eat this with toasted rye bread but if wheat is not an issue, I recommend a crusty loaf on the side to dip into the piquant juices.
- 1 medium onion - finely chopped
- 10 grams root ginger - peeled and grated
- 1 green chilli - finely chopped
- 3 teaspoons coriander - cumin powder
- 0.5 teaspoon garam masala
- 0.5 teaspoon chilli powder
- 0.5 teaspoon turmeric powder
- 1 teaspoon salt
- 3 tablespoons tomato puree
- 3 spring onions - chopped
- 20 grams coriander - finely chopped
- 2 tablespoons vegetable oil
- 100 millilitres water
- 3 tablespoons natural yogurt
- 400 grams chestnut button mushrooms - cleaned
- Preheat the oven to 180 degrees centigrade.
- Place all of the ingredients, other than the mushrooms, in an oven proof dish and mix well.
- Now add the mushrooms and mix again.
- Place a lid on the dish and cook in the oven for 30 minutes or until the mushrooms are tender.
- Serve with rice or crusty bread.
Reena grew up thinking Indian cooking was a dark art where the quantities of spices required in each dish were innately known to a chosen few. It was only after she married an Englishman with a voracious appetite for Indian food that she started phoning home for cooking tips. She started her blog (coconutraita.com) in an attempt to document her family’s recipes and make Indian cooking accessible to all.