Ingredients

• 500 gm mushrooms of your choice, sliced (whole if small)

• 1 cup milk

• 1/2 cup single cream

• 1/2 cup kasoori/kasuri methi (dry fenugreek leaves)

• 1 tsp. cumin seeds

• 4 tsp. oil or ghee (use oil for vegans)

• 1 tsp. coriander powder

• 1/2 tsp. turmeric powder

• 1 tsp. ginger paste

• 100 gm tomato purée

• 1/2 -1 tsp. chilli powder (adjust to taste)

Instructions

1. Clean and wash mushrooms.

2. Heat oil in a pan.

3. Add cumin seeds and allow to splutter.

4. Add ginger paste and tomato pur?e and stir well.

5. Add coriander, chilli and turmeric powder, methi or fenugreek leaves and stir.

6. Add water, stir for 20 seconds and add milk. When boiling, add mushrooms.

7. Bring to boil, reduce heat and simmer for 5 minutes.

8. Add cream and cook for a further 2 minutes.

9. Serve hot with rice or Chapatti.

Notes

• Kasoori methi is available in small packets from Indian stores. 1 tbsp. added to various meat or chicken curries enhances the flavour of the curry. It can also be added to the paratha dough.