90min 2 ppl
Mushroom Karahi
45 minutes
2 people
Medium
45 min · 12 steps
Medium: 31–60 min or 7–12 steps
190 kcalper person
Protein 6g
Carbs 12g
Fats 14g
About this dish
Meaty chestnut mushrooms cooked in a freshly ground kadai masala with tomatoes and green chillies — the hand-ground coriander and dried chilli spice blend brings a fragrant, coarse texture that elevates this simple dish beautifully.
Allergy Info
None
Diet Info
Vegan, Vegetarian
Ingredients
Fresh Produce
- Chestnut Mushroomshalved or quartered if large300 g
- Onionlarge, finely diced0.5
- Green Pepperdeseeded and cut into 2cm strips0.5
- Garlic Clovesminced2
- Fresh Gingerfinely grated10 g
- Tomatoesmedium, finely diced1
- Green Chilliesfinely sliced1
- Fresh Corianderroughly chopped0.5 small handful
Tins & Jars
- Tomato Purée0.5 tbsp
Spices & Seasonings
- Coriander Seeds1 tbsp
- Dried Red Chillies1.5
- Cumin Seeds0.5 tsp
- Black Peppercorns0.25 tsp
- Ground Turmeric0.25 tsp
- Garam Masala0.25 tsp
- Salt to taste
Oils & Condiments
- Vegetable Oil1.5 tbsp
Utensils
- Small pan
- Spice grinder or pestle and mortar
- Large karahi or heavy frying pan
- Chef's knife
- Chopping board
- Grater
- Wooden spoon
Method
1
Halve or quarter the chestnut mushrooms depending on their size.
Approx. 4 minutes
2
Finely dice the onion and tomatoes. Deseed the green pepper and cut into 2cm strips. Mince the garlic, grate the ginger, and finely slice the green chillies. Roughly chop the fresh coriander.
Approx. 8 minutes
3
Dry-toast the coriander seeds, dried red chillies, cumin seeds, and black peppercorns in a small pan over medium heat until fragrant. Grind to a coarse powder using a spice grinder or pestle and mortar. Set aside.
Approx. 2 minutes
4
Heat 1 tbsp oil in a large karahi or heavy frying pan over high heat. Add the mushrooms in a single layer and cook without stirring until golden. Season with salt. Transfer to a plate.
Approx. 8 minutes
5
Heat the remaining 0.5 tbsp oil in the same pan over medium heat. Add the onion and cook until golden.
Approx. 8 minutes
6
Add the garlic, ginger, and green chillies. Cook, stirring, until fragrant.
Approx. 2 minutes
7
Add the tomato purée and diced tomatoes. Cook, stirring, until the tomatoes break down into a thick paste.
Approx. 5 minutes
8
Add the ground kadai masala and turmeric. Cook, stirring, to bloom the spices.
Approx. 2 minutes
9
Add the green pepper strips. Cook briefly, keeping some crunch.
Approx. 2 minutes
10
Return the mushrooms to the pan. Stir well and cook until heated through and the sauce clings to the mushrooms.
Approx. 4 minutes
11
Stir in the garam masala and season with salt to taste.
Approx. 1 minutes
12
Serve scattered with fresh coriander.
Approx. 1 minutes
