Mushroom Korai 

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Serves 4
Ingredients
1 Star Anise
½ Tsp Chilli powder
1 Onion, cubed (s)
1 Knorr veg. stockpot
1Tsp Turmeric
1 Tbsp. Madras curry powder
1Tbsp Ginger Puree
1Tbsp Garlic Puree (s)
1 Tbsp. Panch Puren
2 Onions, thinly sliced (s)
2 Tbsp. garam masala
2 Tbsp. tomato puree (s)
200g Mushrooms, quartered (s)
400g Chopped tomatoes (s)
Handful of fresh coriander leaves
S & P
Method
In a small saucepan, filled with hot water, boil the onion until soft, drain & reduce to a paste using a hand blender, set aside.
If you can’t find the garlic or ginger puree (I found it in Morrison’s) then just crush it until it’s a puree with the back of a large, heavy knife.
Heat up a frying pan, add the Panch Puren seeds & cook until they start to “pop” add the onions, cook the sliced onions until soft, (add the star anise for a aniseed taste) removing when the onions are cooked, make a paste with the garlic, ginger, chilli, turmeric, madras curry powder & a small amount of water add to the pan, mix well, add the veg stockpot.
Mix the chopped tomatoes, tomato puree & onion puree together, add to the pan & cook for 10 mins.
2 mins before finishing add the Garam masala.
Serve with rice of your choice.
Garnish with the coriander if you wish.