Ingredients

• 1 tsp chicken masala
• 2 tablespoons garlic ginger paste
• 300 grams mushrooms
• 3 tablespoons vegetable oil or ghee
• 1 red or white onion, chopped
• 1/2 tomato, chopped
• 1/4 tsp turmeric powder
• 1/2 tsp chicken masala
• 1/2 tsp garam masala
• 1/4 tsp Kashmiri chilli powder
• 2 tablespoons Greek yoghurt
• 2 tablespoons butter
• 2 tablespoons fresh cream
• fresh coriander, chopped

Directions

• Cut the mushrooms in half or quarters and mix with 1 tsp chicken masala and the garlic ginger paste.
• Heat the oil or ghee over low heat and fry the onion until golden brown.
• Add the tomato and turmeric powder. Cook for a few minutes.
• Remove from heat and add the Greek yoghurt and 1/2 tsp chicken masala.
• Return to low heat and add the fresh cream, mushrooms, garam masala and Kashmiri chilli powder.
• Cook for 5-6 minutes, covered.
• Add the coriander, butter and salt to taste.
• Cook for a further 2 minutes.
• Garnish with chopped fresh coriander and serve with steamed rice or flat bread.

GF Gluten Free

Adapted from Rahul’s Cookery Class, Palolem, Canacona India. If you are in Goa do yourself a favour and book yourself into Rahul’s Cookery Class. His recipes are fabulous.