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Congratulations to Kathleen Morrison for an excellent recipe of this popular dish, which captures a very authentic taste. I make one small addition and that is to obtain a slightly "burnt taste" which I enjoy at my local Indian Restaurant. The method to achieve this is right at the end of cooking. Add tsp of ground pepper and flame the mix with a gas torch until the mushrooms just blacken slightly. Sprinkle with lime juice before serving. Try it, you will be pleasantly surprised!
Keep smiling and happy cooking (indian of course!)
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Instructions
Heat the oil over medium heat and fry the onion until lightly browned. Lower heat and add the garlic, turmeric, chili powder, coriander and cumin. Stir and fry the spices, adding approximately 1 tbsp. water to prevent the spices from sticking to the bottom of the pan. As soon as this water evaporates, add a little more. Continue until you have fried the spices approximately 5 minutes. Add the salt and tomato paste; mix well and add the mushrooms. Stir until the ingredients are thoroughly mixed. Sprinkle in approximately 2 tbsp. water and cover the pan. Simmer for 10 minutes.
Author's Comments
The finished dish should have a small amount of sauce, but it should not runny. If necessary take the lid off and cook quickly until the sauce is reasonably thick.
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