Yorkshire Indian Mushrooms in Purgatory
YorkshireIndian Khumb e Aatish. A fiery North Indian–style mushroom dish cooked hot and hard with a proper masala reduction. Bold spice, deep colour, and finished with just enough cream to round the heat without dulling it.
Yield: 3-4
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Special Equipment: Large Skillet
Ingredients
500g or 1 lb chestnut mushrooms, halved or quartered
2 tbsp mustard oil or vegetable oil
1 tbsp ghee
1 tsp cumin seeds
1 black cardamom
3 green cardamom
3 cloves garlic
Masala Base:
2 medium onions, very finely chopped
2 tsp ginger garlic paste
2 green chillies, finely chopped
2 medium tomatoes, blended smooth
Dry Spices:
1½ tsp coriander powder
1 tsp cumin powder
1 tsp Kashmiri chilli powder
½ to 1 tsp hot chilli powder
½ tsp turmeric
1 tsp garam masala
Salt to taste
Finish:
2 to 3 tbsp double cream
Small knob butter, optional
Pinch kasuri methi, crushed
Fresh coriander, chopped
Directions
Heat mustard oil and ghee in a heavy pan or kadai. Add mushrooms in a single layer and sear without overcrowding until lightly charred, moisture released, and mushrooms tighten back up. Remove and set aside.
In the same pan, add cumin seeds, black cardamom, green cardamom, and cloves. Let them crackle, then add onions with a small pinch of salt. Cook until deeply golden brown.
Add ginger garlic paste and green chillies. Cook until the raw smell disappears. Stir in blended tomatoes and cook down firmly, stirring often.
Add coriander powder, cumin powder, Kashmiri chilli, hot chilli powder, turmeric, and salt. Cook until thick, glossy, and oil begins to separate. Add small splashes of hot water only if needed to prevent sticking.
Return mushrooms to the pan and coat well. Add 50 to 80 ml hot water, cover, and simmer on low for 5 to 7 minutes. Uncover and reduce to your preferred consistency.
Lower the heat and stir in double cream, butter if using, garam masala, and crushed kasuri methi. Simmer gently 2 to 3 minutes only. Finish with fresh coriander.
