Earlier this year I set myself an informal challenge; to cook and serve a completely vegetarian meal at least once a week. Not from an ethical viewpoint (I remain a committed multivore), I should add, but rather one of wanting my children to grow up enjoying vegetables for the wonderful foods that they are, rather than as a mere garnish to a slab of meat.
Things have been going well, so recently our veggie nights have upped to twice a week. Tonight was one of those nights, with that in mind I cooked this lovely mushroom dish, ever mindful of keeping to my 2008 resolution, to learn to cook Indian meals properly, rather than relying on jars and packets of sauce, paste and mixes. I understand from Schott's that Karahi is used to refer to dishes that are "dry...with onion, and tomatoes".
If you want to add another dimension to this dish, then stir in a drained can of chickpeas with the tomatoes, or wilt a handful of spinach in the karahi just prior to serving.
1 large onion, finely chopped
3 cloves garlic, finely chopped
2 tsp garam masala
2 tsp ground coriander
2 tsp ground cumin
1/4 tsp cayenne pepper
450g mushrooms, sliced
2 x 400g cans chopped tomatoes
Heat some oil in a large pan and fry the onion and garlic together until softened. Tip in the spices and cook for a further minute or two, mixing well. Add the mushrooms to the pan, fry for a few moments, stirring well, then tip in the tomatoes. Bring to the boil, then simmer uncovered for 15 minutes.
Serve with rice and naan bread, with yoghurt to dollop on top if you like. Our family is divided equally into the enthusiastic yoghurt-dollopers (me and James) and the vociferous anti-yoghurt faction (Karl and Chris). There's just no accounting for taste, is there?