Ingredients

• 300g of chestnut or closed cup mushrooms, sliced
• 1 medium onion, sliced
• 2 garlic cloves, thinly sliced
• 1 green chilli, finely diced
• Small bunch of coriander, stalks removed and finely chopped, leaves chopped.
• 2 tbsp tomato puree
• 100ml of water
• 2 tbsp veg or olive oil
• Spice mix:
• 1 tsp salt
• 2 tsp cumin powder
• 1 tsp coriander power
• 1 tsp chilli powder (less if you want it milder)
• 1 tsp garam masala

Method

1 Heat the oil in a large frying pan on a medium heat, add the sliced onions and cook until they are soft, about 5 mins, then add in the chilli, garlic and chopped coriander stalks. Continue to cook for another minute.

2 Add the spice mix and a splash of your water, cook until you can see the oil has taken on the colour of the spices.

3 Now add your tomato puree, cook off for about 30 seconds and then add the remaining water.

4 After about 2 mins add all of the mushrooms, cook them down until they have released all their water, this should take somewhere between 5 and 10 minutes.

5 Stir through most of your chopped coriander leaves, keeping a little aside for garnish. If at this point your sauce seems a little thick for your liking just add some water a tablespoon at a time until you have the required consistency, I like mine quite dry if I serve it as a side dish.

6 Have a taste and see if you'd like to add a little more salt or some more chilli. Serve into a dish and sprinkle with the remaining coriander leaves.