Mushroom Yoghurt Curry

This is a lovely creamy curry, with mushrooms adding a thrilling intensity of flavour unlike any other.  Serve this with plain boiled rice.

Mushroom_Yoghurt_Curry

Serves 4-5

Ingredients

2 tablespoons chickpea flour

1 cup/250ml thick plain yoghurt

3 tablespoons vegetable oil

½ teaspoon black mustard seeds

1 teaspoon cumin seeds

8-10 fresh curry leaves

1 medium onion, finely chopped

6-8 garlic cloves, peeled and finely chopped

1 tablespoon finely grated fresh peeled ginger

3-4 fresh red or green chilli peppers, finely chopped

1 teaspoon ground turmeric

1½ teaspoons salt or to taste

200g button mushrooms, cleaned and quartered

1 teaspoon garam masala

2 tablespoons finely chopped coriander leaves

Method

  1. Combine chickpea flour and 3 cups/750ml water in a bowl. Add the yoghurt and mix.
  2. Heat the oil in a medium pan over medium-low heat. When the oil is hot, add the mustard seeds. When the seeds begin to pop, add the cumin seeds and curry leaves and stir for a few seconds or until fragrant.
  3. Add the onion and stir gently until tender and translucent. Add the garlic, ginger and chillies and stir until fragrant.
  4. Add the turmeric and salt. Mix well.
  5. Add the yoghurt mixture. Bring to a gentle boil, stirring frequently. Reduce the heat and simmer for about 15 minutes, stirring frequently.
  6. Add the mushrooms and cook until tender, stirring frequently. Stir in the garam masala and coriander leaves. Remove from the heat.
  7. Serve hot.
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