Awadhi Mushrooms


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
  • Salt

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!

Awadhi Mushroom Curry
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