Rogan mushrooms

Rogan josh is a world-famous lamb dish from Kashmir, but has morphed quite a bit along the way. Serve this vegetarian version with a spinach and dill raita, naan or flatbreads.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat 4 tbsp oil in a large, nonstick saucepan. Add the whole spices and fry for 10 seconds. Add the chili and onions and cook until they have browned well at the edges.

Step 2

2 Meanwhile, blend the tomatoes, yoghurt, garlic and ginger 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 4-5 minutes. Add 350ml water, bring to a boil, simmer for 3-4 minutes, then keep warm.

Step 3

3 Heat 1 tbsp oil and half the butter in a large frying pan. Add half the mushrooms, sprinkle with a pinch of salt and fry for five minutes, until they caramelise on the edges. Repeat with the remaining oil, butter and mushrooms. Pour them into the sauce, stir well, then adjust the seasoning. Add a little water if necessary – the sauce should be thick, but not too clingy. Simmer for 3-4 minutes then serve, sprinkled with the coriander.