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Spiced mushrooms

If you want a quick and easy side dish for an Indian menu, try these spiced mushrooms! This dish is vegan, ready within 20 minutes and can be served as side dish or part of a large menu. Alternatively, serve it with roti as a snack or with basmati rice for a laid-back lunch.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 2 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 100 g chestnut or white mushrooms
  • 3 cloves of garlic
  • 1 Tbsp vegetable oil
  • 1 tsp black cumin seeds
  • 1 tsp mustard seeds
  • ½ tsp garam masala
  • ¼ tsp turmeric
  • ½ tsp chilli powder
  • 1 Tbsp tomato purée
  • Salt & pepper
  • Squeeze of lemon or lime juice
  • 1 Tbsp chopped mint or coriander to serve

Method
 

  1. Thinly slice the garlic and cut the mushrooms into bite-sized pieces.
  2. Heat the oil in a pan and fry the garlic for 30 second over medium heat, then add the mustard seeds and cumin seeds.
  3. Stir-fry for 10 seconds, then add the other spices and tomato purée. Stir for a minute, then add the mushrooms and a drop of water. Season with salt & pepper.
  4. Put a lid on and cook for about 8 minutes. The mushrooms should have released their water by now. If the sauce is too sticky, add some more water - if there is too much liquid, reduce it by turning up the heat. Cook for another 5 minutes or so, until you get a very thick sauce.
  5. Add some lemon or lime juice, then serve, garnished with fresh herbs.