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
India Express: Simple and Delicious Recipes for Every Day
75 recipes inspired by the vibrant flavours of South India and Bengal
Speedy and fuss-free recipes for maximum flavour in return for minimum effort
Trademark traybakes, as well as stir-fries, snacks, weeknight curries, and simple desserts
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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.
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 |
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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