Name: Mushroom bhaji
Total time: 45 min
Yield: Serves 4
Ingredients: 1 tbsp vegetable oil; 500g chestnut mushrooms quartered; 1 onion finely chopped; 3 cloves garlic crushed; a thumb-size piece ginger finely grated; a small bunch coriander stalks finely chopped, leaves roughly chopped; 2 tsp ground cumin; 2 tsp ground coriander; 1 tsp ground turmeric; 2 tbsp tomato purée; ½ lemon juiced; cooked basmati rice to serve; naans to serve

1 tbsp vegetable oil
500g chestnut mushrooms
quartered
1 onion
finely chopped
3 cloves garlic
crushed
a thumb-size piece ginger
finely grated
a small bunch coriander
stalks finely chopped, leaves roughly chopped
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground turmeric
2 tbsp tomato purée
½ lemon
juiced
cooked basmati rice
to serve
naans
to serve

Method

step 1
Heat the oil in a large, deep frying pan and fry the mushrooms for 5-10 minutes over a medium-high heat until all the moisture has evaporated and the mushrooms are starting to caramelise. Scoop out of the pan. Turn the heat to low, add another drizzle of oil to the pan and cook the onion with a pinch of salt for 10 minutes until soft, then add the garlic, ginger and coriander stalks, and cook for 2-3 minutes.
step 2
Tip in the spices and tomato purée, and cook for a few minutes before adding 100ml of water and the mushrooms back to the pan. Simmer gently for 10 minutes, then season and stir in the lemon juice and coriander leaves. Serve with basmati rice and naans.