Another recipe link that I got off the Mela website.
I love to make this recipe because normally when I use mushrooms in a curry they tend to shrink, but not in this recipe.
50ml sunflower oil
5ml mustard seeds
5ml cumin seeds
1 onion, finely chopped
Salt to taste
10ml crushed garlic
2 x blanched and grated tomatoes
5ml ground cumin
5ml ground coriander
400g mushrooms, sliced
400g baby spinach, chopped
Fresh curry leaves or coriander, to garnish
Heat the oil in a pan
Add the mustard seeds and when the pop, add the cumin seeds.
Add the chopped onion and salt.
Saute until the onion is transparent
Add the crushed garlic and fry for a few seconds.
Stir the masala and mix.
Add the grated tomatoes and stir in the remaining spices.
Add the ground cumin, coriander and turmeric.
Simmer the sauce and use the back of a spoon to break down the lumps.
Once the sauce resembles tomato paste, add the chopped mushrooms.
Simmer until the mushrooms soften, add 125ml boiling water if the sauce is too thick (but be careful with the water , because as mushrooms cook they also let off their own water).
Once the mushrooms are cooked through, add the chopped spinach and simmer uncover for a minute or two.
Garnish with fresh curry leaves and coriander.