Monsoon Mushroom Madras

Name: Monsoon Mushroom Madras
Yield: Serves 4
Cuisine: Indian
Ingredients: 1 tsp ground coriander; 1 tsp amchur/mango powder; 1 tsp ground cumin; ½ tsp ground turmeric; 100 ml/3½ fl oz/scant ½ cup water; 500 g/1 lb 2 oz mixed mushrooms, sliced; 2 tbsp tomato purée/paste; 2.5 cm/1 in piece of fresh ginger, peeled and roughly chopped; 2 tsp cumin seeds; 2 tbsp vegetable oil; 2–3 green chillies, stalks removed; 2 garlic cloves, peeled; juice of ½ lemon; 2 banana shallots, peeled and finely sliced; large handful of fresh coriander/cilantro, chopped; 1 tsp garam masala; salt, to taste

Preparation info

Serves
4

Difficulty
Easy

Appears in

Meat Free Mowgli

By Nisha Katona

Published 2022

About

Mushrooms only flourish in India during the damp monsoon season, so this is very much a seasonal dish for my family. This dairy-free, slightly fiery curry is ideal for mushroom lovers – and will work with whatever type of mushroom you have to hand – I like a combination of chestnut/cremini and wild or shiitake. The dish is very flexible and can be made drier or with more of a gravy by adjusting the quantity of liquid during cooking. Serve with rice or flatbreads for scooping.