Rogan Mushrooms

Print Recipe
Rogan Mushrooms
Course Entree, Main Dish
Cuisine Indian
Servings
serves
Ingredients
  • 2 –4 dried chillies
  • 6 tbsp vegetable oil
  • 4 cloves
  • 6 green cardamom pods
  • 2 black cardamom pods
  • 5 cm cinnamon stick
  • 1 mace blade
  • 10 black peppercorns
  • 2 small onions finely chopped
  • 2 large tomatoes quartered
  • 2 tbsp yoghurt
  • 5 garlic cloves peeled
  • 20 g peeled root ginger
  • 2 tsp ground coriander
  • tsp ¾ground cumin
  • tsp ⅓turmeric
  • tsp ¾garam masala or to taste
  • salt to taste
  • 30 g unsalted butter
  • 500 g of our locally grown Mushrooms
  • A handful of coriander leaves chopped
Course Entree, Main Dish
Cuisine Indian
Servings
serves
Ingredients
  • 2 –4 dried chillies
  • 6 tbsp vegetable oil
  • 4 cloves
  • 6 green cardamom pods
  • 2 black cardamom pods
  • 5 cm cinnamon stick
  • 1 mace blade
  • 10 black peppercorns
  • 2 small onions finely chopped
  • 2 large tomatoes quartered
  • 2 tbsp yoghurt
  • 5 garlic cloves peeled
  • 20 g peeled root ginger
  • 2 tsp ground coriander
  • tsp ¾ground cumin
  • tsp ⅓turmeric
  • tsp ¾garam masala or to taste
  • salt to taste
  • 30 g unsalted butter
  • 500 g of our locally grown Mushrooms
  • A handful of coriander leaves chopped
Instructions
  1. Roast the dried chillies in a dry pan until slightly darkened, shaking often. Break in half and shake out the seeds, then grind into a powder. Heat 4 tbsp oil in a large, nonstick saucepan. Add the whole spices and fry for 10 seconds. Add the onions and cook until they have browned well at the edges.
  2. Meanwhile, blend the tomatoes, yoghurt, 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 high heat, for 4-5 minutes. Add 350ml water, bring to a boil, simmer for 3-4 minutes, then keep warm.
  3. Heat 1 tbsp oil and half the butter in a large frying pan. Add half the mushrooms, sprinkle with a pinch of salt and fry for five minutes, until they caramelise on the edges. Repeat with the remaining oil, butter and mushrooms. Pour them into the sauce, stir well, then adjust the seasoning. Add a little water if necessary – the sauce should be thick, but not too clingy. Simmer for 3-4 minutes then serve, sprinkled with the coriander.

Written by mattsadmin