2 tbsp Ghee or coconut oil
1/2 tsp whole cumin seeds
1/2 tsp whole fenugreek seeds
1/2 tsp brown or yellow mustard seeds
1/2 tsp ground turmeric
2 tbsp ground coriander
12 fresh curry leaves or 8 dried
3 tsp of garlic paste or 4 fresh cloves, grated 1/2 red onion, diced
2 long red chillies, slit and seeds discarded 1/2 tsp of salt
2 cups of button mushrooms, sliced
3/4 cup reduced salt chicken stock (or stock of your choice)
3/4 cup cooking cream
¼ cup chopped fresh coriander leaves and sliced red onion to garnish
Optional: 1/2 tsp chilli powder for a bit of a kick. You may also substitute the chopped coriander for some chopped parsley.
Heat the pan on medium to high heat and add olive oil, cumin, fenugreek and mustard seeds. Let that cook for 30-45 seconds.
Add curry leaves, garlic, onion and whole chillies. Mix and let it cook for 2-3 minutes.
Add in mushrooms, turmeric, salt, chilli powder (if you are using it) and coriander powder and stir for 30 seconds.
Add stock and cream, stir and let it reduce for 10-15 minutes.
Serve with basmati rice and poppadums with sliced red onion and fresh coriander leaves as garnish.