This one ticks all the boxes for NicheD - Nutritious Inexpensive Convenient Healthy Ethical Delicious - from Bellefontaine 100 Great Indian recipes. And it cooks in one pot.
Serves 4
INGREDIENTS:
4 tbsp oil
2 green chilli, sliced thinly
1 tsp whole cumin seeds
1 tsp black mustard seeds
2 onions, peeled and chopped
450g mushrooms, sliced
4 cloves garlic, finely chopped
2cms ginger, grated
1/2 tsp chilli powder
1 tsp ground corriander
1 tsp turmeric1 tin tomatoes (400g)
50g ground almonds
150 ml yoghurt
Salt and freshly ground black pepper
METHOD
- Heat 1 tbsp oil over moderate heat in a large frying pan and cook chillies until they change colour. Remove and put aside
- In the same pan, add the reamining oil and cook cumin and mustard seeds for a couple of minutes then add oinions, mix and cook until transparent
- Add mushrooms and cook until they soften stirring occasionally
- Add the garlic, ginger and spices and cook for 2 minutes. Stir in the tomatoes and ground almonds. Simmer gently for 15 mins, then stir through the yoghurt and season to taste. Garnish with the fried chilli and serve with rice, cous couse or upma
