Mushroom masala with garlic roti

Ingredients

• 1 tbsp neutral oil
• 1 onion, finely chopped
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 green chilli, slit (optional)
• 1 cinnamon quill
• 2 cardamom pods
• 1 tsp ground coriander
• 1 tsp chilli powder
• 1 tsp Kashmiri chilli powder
• 1 tsp turmeric
• 1 tsp cumin seeds
• 200 g canned tomatoes, blended until smooth OR passata
• ½ cup water
• 200 g button mushrooms
• ¼ cup cream
• 1 tsp fenugreek leaves (kasuri methi)
• Salt, to taste
• Coriander leaves, to serve

For the garlic roti

• 2 ready-made roti or parathas
• 1 tbsp butter, melted
• 1 garlic clove, finely chopped
• 1 tbsp coriander leaves, roughly chopped

Instructions

1. Heat the oil in a large saucepan. Once hot, add the onion, ginger, garlic, green chilli (if using), cinnamon and cardamom until golden. Stir through the coriander, chilli powders, turmeric and cumin seeds. Cook for 1 minute further.
2. Stir through the blended tomatoes, bring to a simmer and cook for a further 5 minutes, or until thickened. Add ½ cup water to loosen. Stir through the mushrooms and cook for 5-7 minutes, or until tender. Add the cream and fenugreek leaves and season to taste with salt.
3. To make the garlic roti, brush the rotis (or parathas) with melted butter and sprinkle with garlic and coriander. Heat on a frying pan on both sides until golden.
4. Ladle mushroom masala between bowls and sprinkle with coriander leaves. Serve with garlic roti on the side.

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