500g mushrooms (I use the white round mushrooms, but you can use any)
1 teaspoon black mustard seeds (Rai)
1 teaspoon cumin seeds (Jeera)
2 large teaspoons green masala paste
1 tablespoon dhania/jeera powder (see above)
1 onion chopped medium fine (however you like it)
2 tomatoes chopped and peeled (optional)
1 teaspoon turmeric (Haldi)
2 tablespoons butter or non-dairy spread (optional)
oil such as sunflower, peanut
1 bunch fresh coriander, chopped
1. Heat about 2 tablespoons of oil in a large pan, and add the black mustard seeds and cumin seeds. Fry quickly for a minute or two – they will crackle, and this initial spice/oil mixture is called a ‘vagaar’.
2. Fry the onions in the vagaar, until they begin to soften slightly, then add the green masala paste, dhania/jeera and turmeric.
3. Now add the mushrooms and mix well to coat them with spices. Put a lid on the pan.
4. After approx 5 minutes, add the tomatoes (if using), butter, stir in the coriander leaves and cook on low for a further 5 minutes or until the mushrooms are soft.
5. Taste, and add salt, pepper and a sprinkle of garam masala if needed. There should be enough to serve 4 people as a side dish.