Rogani Khumb (Red mushroom curry)




serves 4



dried red chillies

4 cloves
6 green cardamom pods
2 black cardamom pods
5cm cinnamon stick
1 mace blade
10 black peppercorns
2 onions, small
2 tomatoes, large chopped
2 tbsp natural yogurt
5 garlic cloves, chopped
20g fresh root ginger, chopped
2 tsp ground coriander
1 tsp ground cumin  
1/2 tsp turmeric  
1 tsp garam masala  
  salt, to taste  
30g unsalted butter  
350g assorted mushrooms (chestnut, shiitake, oyster etc), halved if large  
  fresh coriander, handful chopped  


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 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.

Meanwhile, blend together the tomatoes, garlic, ginger, and yogurt 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 four to five minutes. Add 350ml of water, bring to the boil, simmer for three to four minutes, then keep warm.

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 saute 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 with salt and spices.

Add a little water if necessary, the sauce should have thickened but not too clingy. Simmer for another three to four minutes, then serve, sprinkled with the chopped coriander.

Source: Anjum's Indian Vegetarian Feast

Back to the index >