Mushrooms & Masala Yoghurt
Serves 2 - 4
- 250g Greek yoghurt
- 1 tsp brown mustard seeds
- 1 tsp ground cumin
- 1 tsp garam masala
- 1 tsp chilli powder
- pinch of turmeric powder
- 1 tbs rapeseed oil
- 200g button mushrooms, sliced
- 2 finger green chillies, de-seeded and chopped
How To Make Mushroom Curry
Mix the yoghurt with all the ground spices in a bowl and set aside, leaving at room temperature.
Heat the oil in a skillet over medium heat, tip in the mushrooms, add the salt, turn down to low, add the mustard seeds and cook for around 10 minutes, until cooked and soft. Use a slotted spoon and remove from the pan and leave to cool for 2-3 minutes.
Now add the mushrooms to the yoghurt and mix thoroughly. Sprinkle with the chopped chillies and serve!