mushrooms with cumin and corianderrating:
this is one of our favourite recipes - it's quick and delicious and we eat it often. Sometimes we stir in some spinach just before the end too. Sometimes we have some dhal. Always we have some basmati rice.
I love the way Madhur says to fry the mushrooms until they look "silken" - I've never heard the word used before, but I know exactly what she means!
3 tbsp vegetable oil
1/2 tsp cumin seeds
12 ox medium mushrooms, sliced
3 cloves garlic, finely chopped
2.5cm fresh ginger, peeled and grated
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp ground turmeric
1/2 tsp cayenne
1 medium tomato, grated to a puree (I always use a tbsp of sundried tomato puree, on the basis that life is too short to puree a tomato)
1/4 tsp salt, or to taste
3 tbsp finely chopped coriander
heat the oil in a wok or similar till it's hot. Add cumin seeds, then the mushrooms. Stir and fry till the mushrooms look silken. Now add garlic, ginger, ground cumin and coriander, turmeric and cayenne. Continue to stir and fry for 2-3 minutes. Then add the tomato.
now put in about 120ml of water, bring to the boil and cover (I never bother to cover it), simmer gently for 10 minutes. Stir in the coriander leaves just before stirring.