Rogan mushrooms

Serves: 4

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FOR RAITA

• 75g baby spinach
• 300g plain yogurt
• 1 tsp roasted ground cumin
• 10g dill fronds, chopped

FOR MUSHROOMS

• 2–4 dried red Kashmiri chillies
• 6 tbsp vegetable oil
• 4 cloves
• 6 green cardamom pods
• 2 black cardamom pods
• 5cm cinnamon stick
• 1 mace blade
• 10 black peppercorns
• 2 small onions, finely chopped
• 2 large tomatoes, quartered
• 2 rounded tbsp yogurt
• 5 garlic cloves, peeled
• 20g root ginger, peeled weight
• 2 tsp ground coriander
• ¾ tsp ground cumin
• 1/3 tsp turmeric
• ¾ tsp garam masala, or to taste
• Salt, to taste
• 30g unsalted butter
• 350g assorted mushrooms (I use shiitake, chestnut and oyster)
• Handful of chopped coriander leaves

Method

1. To make the raita, wilt the baby spinach in a saucepan. Drain and squeeze out the excess water. Stir into the plain yogurt, season and add roasted ground cumin and dill fronds. Serve chilled.
2. To make the rogan mushrooms, roast the dried chillies in a dry pan until slightly darkened, shaking often. Break in half and shake out the seeds, then grind to a powder. Heat 4 tbsp of the oil in a large non-stick saucepan. Add the whole spices and fry for 10 seconds. Add the onions and cook until they have browned well at the edges.
3. Meanwhile, blend together the tomatoes, yogurt, garlic and ginger until smooth. Add to the onions with the ground spices and some salt. Cook, stirring occasionally, until the masala has completely reduced and releases oil droplets back into the pan. Continue to cook, stirring often, over a highish heat, for four to five minutes. Add 350ml of water, bring to a boil, simmer for three to four minutes, then keep warm.

4. Heat 1 tbsp of the remaining oil and half the butter in a large frying pan. Add half the mushrooms, sprinkle over a pinch of salt and sauté, allowing them to caramelise on the edges, for around five minutes. Repeat with the remaining oil, butter and mushrooms. As they are ready, pour the mushrooms into the sauce and stir well, then taste and adjust the seasoning. Add a little water if necessary, the sauce should be thick but not too clingy. Simmer for another three to four minutes then serve, sprinkled with the coriander.

    

   Recipe by Anjum Anand, author of 'Anjum's Indian Vegetarian Feast' (£19.99, Quadrille). 

    

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