Cardamom and cumin spiced mushrooms

 

     This mushroom dish makes an ideal accompaniment.

Serves 4

• 30 ml vegetable oil
• 2 ml cumin seeds
• 2 ml black peppercorns
• 4 green cardamom pods
• 2 ml ground turmeric
• 1 onion, finely chopped
• 5 ml ground cumin
• 5 ml ground coriander
• 2 ml garam masala
• 1 green chilli, seeded and finely chopped
• 2 garlic cloves, crushed
• 2.5 cm /1 in piece fresh root ginger, grated
• 400 gr/14 oz can chopped tomatoes
• 1 ml salt
• 450 gr button mushrooms, halved
• Chopped fresh coriander, to garnish

Heat the oil in a large saucepan or wok and fry the cumin seeds, peppercorns, cardamom pods and turmeric for 2-3 minutes.

Add the onion and fry for about 5 minutes until golden ; stir in cumin, coriander and garam masala and fry for a further 2 minutes.

Add the chilli, garlic and ginger and fry for 2-3 minutes stirring all the time to prevent the spices from sticking to the pan ; add the tomatoes and the salt.
Bring to the boil and simmer for 5 minutes.

Add the halved mushrooms, cover and simmer over a low heat for 10 minutes.

Garnish with plenty of chopped fresh coriander.

BON APPÉTIT