Rogan mushrooms

Rogan mushrooms is a lightly spiced, rich and fragrant dish.  I serve it brown rice and tamarind and mint raita.

Very easy to prepare, delicious and satisfying. If you enjoy mushrooms and fragrant spices, you will enjoy this recipe.

Rogan mushrooms

Serves 4

1 tbsp coconut oil

1 tsp chilli flakes

4 cloves

6 green cardamom pods

4 black cardamom pods

5 cm cinnamon stick

1 mace blade

8 black peppercorns

2 medium red onions, chopped

2 garlic cloves, chopped chunky

4 large tomatoes, quartered

3 tbsp Greek yoghurt, or vegan equivalent

2″ piece of fresh ginger, grated

2 tsp ground coriander

½ tsp ground cumin

½ tsp turmeric

1 tsp garam masala

pinch of salt

500g assorted mushrooms (chestnut, shiitake, oyster)

Large handful chopped fresh coriander

How to prepare rogan mushrooms

Heat the coconut oil in a large pan and add the whole spices. Fry for 30 seconds.  Add the onions and fry on a medium heat for 10 minutes.

Add the yoghurt, tomatoes, garlic, ginger, ground spices and salt to the mix. Combine well.

Cook on a low heat for 15 minutes then set aside.

In the meantime, melt 1 tbsp of coconut oil in a frying pan and add the mushrooms.  Fry on a medium heat for 5 minutes, then reduce the heat to low for a further 10 minutes.

When the mushrooms are beginning to caramelise, add to the yoghurt and spice mixture.  Simmer for a further 5 minutes. Add the chopped coriander and serve.

How to prepare tamarind and mint raita

4 tbsp greek yoghurt

1 tsp tamarind paste

2 tsp mint sauce or freshly chopped mint leaves

Combine all three ingredients in a bowl and serve with the rogan mushrooms.

Thanks for taking the time to read this and I hope you enjoy it!