- 1/2 lb. portobello mushroom caps
- 3 tablespoons mustard oil
- 1/4 teaspoon fenugreek seeds
- 1 garlic
- 1 yellow onion
- 1 inch ginger root
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon cayenne
- 1/3 cup yogurt
- 1 cup diced tomatoes
Wash and diced mushrooms.
Mince garlic and ginger root.
Thinly slice onion.
Heat the oil in a large wok or frying pan.
Add fenugreek and garlic and stirfry for about 30 seconds.
Add the onion and continue to stirfry until onion is soft and beginning to change colour.
Add mushrooms and continue stir-frying until mushrooms begin to release their liquid.
Add ginger, coriander, cumin, turmeric and cayenne and mix in well.
Add yogourt and blend well.
Simmer gently for 3 minutes.
Add the tomatoes and simmer for an additional 5 minutes.
Serve hot over rice, pasta or noodles.