Mushroom, Almond & Lime

Serves: 4 - 6
Sweet, with a tomato based sauce, tempered with crunchy blanched almonds providing a textural contrast to the succulent mushrooms. Onion but no garlic, with warming chilli and black pepper to follow.


250g onion, sliced thinly

600g mushrooms, sliced whole, 4-5mm

200g tinned tomato/250g ripe fresh tomatoes, chopped

40g almonds, rough chopped

70g tomato puree

30g sunflower oil

½ teaspoon (tsp) salt

½ tablespoon (tblsp) garam masala

1 tblsp dried fenugreek leaf

1 lime, sliced/1 tblsp lime juice

Grind together:

1 tsp red chilli powder

1 tsp cumin seed

1 tsp fenugreek seed

1 tsp turmeric powder

½ level tsp black pepper corns

2 green cardamon


1. Heat sunflower oil.

2. Add onion & salt. Cook till browning.

3. Add ground spice mix, stir well.

4. Cook until oil separates out.

5. Add almonds, chopped/tinned tomatoes, & tomato puree. Mix well.

6. Cook until tomatoes are softened.

7. Add mushrooms. Mix thoroughly. Reduce to low heat. Lid on.

8. Cook until mushrooms and sauce are amalgamated, 15 mins approx. If sauce becomes very wet, cook with lid off for a short while.

9. Add garam masala, dried fenugreek leaf, and limes/lime juice. Serve.