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Dinner with Rukmini

Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.

Easy Mushroom and Yoghurt Curry

This quick and easy creamy mushroom curry is packed with flavour and takes only thirty minutes to prepare.

From the book

Rukmini Iyer

Introduction

This simple curry is lovely for a weeknight dinner at home with a pile of flatbreads, naan or fluffy white rice, but I’d happily serve it to friends too. If you see any interesting mushrooms in season at the supermarket or shops, by all means use those in place of the chestnut and button mushrooms suggested below.

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Ingredients

1 large onion, finely chopped
2 cloves of garlic, grated
1 inch ginger, grated
250g chestnut mushrooms, halved
200g baby button mushrooms, whole
200g Greek yogurt, at room temperature
A handful of fresh mint leaves, roughly chopped
3 tbsp neutral or olive oil
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp ground cumin
½ tsp ground turmeric
½ tsp chilli powder
1 tsp sea salt flakes, or to taste

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Method

Heat 2 tablespoons of the oil in a large frying pan and add the cumin and fennel seeds. Stir-fry for 30 seconds over a medium heat, then add the onion, garlic and ginger. Cook for 10 minutes over a medium to low heat, stirring occasionally, until the onions are golden brown.

Use the time while the onions are cooking to clean and chop your mushrooms.

Once the onions are brown, add the ground cumin, turmeric, chilli powder and sea salt and stir-fry for 30 seconds before adding the mushrooms and the remaining tablespoon of oil. Cook the mushrooms for 10 minutes over a medium heat, stirring frequently, until they’re just cooked through.

Turn off the heat and gently stir through the Greek yogurt. Warm the curry through over a very low heat so as not to split the yogurt, then taste and add more salt as needed. Serve hot, scattered with the freshly chopped mint

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From the book: India Express: Simple and Delicious Recipes for Every Day

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