123. Mushroom Masala

Name: 123. Mushroom Masala
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Asian, Indian
Ingredients: 300g basmati rice; 3 tbsp butter or oil; 1 brown onion, chopped; 1 piece ginger, chopped; 4 cloves garlic; 1 tsp ground cumin; 4 bay leaves; 1/2 tsp ground cinnamon; 1/2 tsp ground cardamom; 1/4 tsp ground cloves; 1 strand mace; 1/4 tsp turmeric powder; 1/2 tsp Kashmiri chilli powder; 1 tsp ground coriander; 1 tsp garam masala; 1/2 tsp kasoori methi leaves, crushed; 400g tomato puree or passata; 2 carrots, quartered lengthways and sliced; 3 sticks celery, halved lengthways and sliced; 500ml vegetable stock; 500g button mushrooms, left whole; 6 tbsp natural yoghurt

4 steps

Prep:20minCook:40min

If you can’t take heat, substitute paprika for the Kashmiri chilli powder.

Updated at: Mon, 05 Feb 2024 04:09:19 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories389.1 kcal (19%)

Total Fat8.6 g (12%)

Carbs67.7 g (26%)

Sugars8 g (9%)

Protein10.8 g (22%)

Sodium561 mg (28%)

Fiber7.5 g (27%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Put the rice on to cook, in whichever way you prefer.

Step 2

In a food processor or blender, blitz the onion, ginger and garlic thoroughly until it’s a smooth paste. This can take some time. Don’t add water.

Step 3

Heat the butter in a large pan, and add the paste, allowing it to sweat and reduce gradually. Add salt to help this along.

Step 4

Then add the spices, then the tomato paste and vegetables, and the stock. Allow to simmer until the vegetables are all cooked. Stir through the yoghurt to thicken, and add more salt as necessary. Serve when done.