Mushroom curry 1

  • 7-8 large mushrooms, sliced
  • 350g chickpeas, beans, or a mixture
  • 1 tsp carom seeds
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp salt
  • 1 tsp chilli powder
  • 2 cloves fresh garlic, crushed
  • 1 1/2 tsp fresh ginger, crushed
  • 1 tsp garam masala
  • 3 tsp gram flour
  • good squeeze of tomato purée
  • 3 tsp oil

Fry the carom seeds in the oil until they sizzle.  Add the gram flour and stir.  Now add the tomato purée and the rest of the spices apart from the garam masala, stir again, and cook for 5-10 minutes.  You may want to add a little boiling water to mix it to a thick paste.

Add the mushrooms and stir until coated in the spices, then add the chickpeas and/or beans and do likewise.  Cook for at least a further ten minutes, adding the garam masala near the end.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: