By Nisha Katona
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.