I’m still on my Indian food kick and tonight I made a simple vegetable side dish called Mushrooms in a Rich Tomato and Onion Sauce. Very easy recipe, gluten free and pretty darned tasty. This one is also from Cooking School: Indian from Barnes and Noble.

Mushrooms in a Rich Tomato and Onion Sauce

10 oz (280g) white button mushrooms
4 tbs sunflower or olive oil (I used about half the amount of oil)
1 onion, finely chopped
1 green chili, chopped
2 tsp garlic paste (I used garlic/ginger)
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp chili powder
1/2 tsp salt, to taste
1 tbs tomato paste (I used 2 tbs tomato sauce)
3 tbs water
1 tsp snipped fresh chives (I used chopped green onion)

Thickly slice the mushrooms.

Heat the oil in a  pan over medium heat. Add onion and the chili and cook, stirring for 5-6 min til onion is soft but not yet browned. Add the garlic paste and cook, stirring, 2 more minutes.

Add cumin, coriander, chili powder and cook 1 more minute. Add mushrooms, salt and tomato paste and stir til everything is blended.

Sprinkle the 3 tbs water evenly over mushrooms and reduce the heat to low. Cover and cook 10 minutes, stirring halfway through. The sauce should have thickened (if not, uncover and cook another 3-4 min to the consistency desired).

Serve w/chives as garnish.

Tasty Rating: Could have been spicier. Great for the likes of Husband who hate spice but for myself, I would have liked to have had a little more hot. This recipe is great on rice.

Poopy Rating: just doesn’t look very nice – but it tastes great!