Prep 10 min | Serves 4 | Easy
Bhuna means ‘to fry and roast’. In this recipe, mushrooms cook with tomatoes and Jagota's Spice Co. Bhuna Masala until the sauce is thick and clings to every piece. No water added. Just pure, concentrated flavour.
Why Jagota's Spice Co. Bhuna Masala? Bhuna Masala's coriander, cumin and aromatic spices bring rich, savoury depth to the tomato base. Cook the sauce down to develop a concentrated bhuna texture.
Recipe note: Bhuna Masala is a blend without onion and garlic. This recipe includes added onion.
Ingredients
- 500g button or portobello mushrooms, sliced
- 3 tbsp oil or ghee
- 2 large onions, finely chopped
- 3 ripe tomatoes, finely chopped
- 2 tbsp Jagota's Spice Co. Bhuna Masala
- 1 tsp Kashmiri chilli powder
- 1 tsp salt
- 1 tbsp kasuri methi (dried fenugreek leaves)
- To serve: roti or paratha
Method
Heat oil in a heavy pan on high heat. Add onions and cook, stirring frequently, for 12 minutes until deep golden.
Add tomatoes. Cook on high heat for 8 minutes, pressing them down, until completely broken down and the oil separates.
Add Jagota's Spice Co. Bhuna Masala and chilli powder. Stir and fry (bhuna) for 2 minutes on high heat.
Add mushrooms. Do not add water, as the mushrooms will release their own liquid. Toss to coat.
Cook on high heat for 8–10 minutes, stirring, until the mushroom liquid evaporates and the masala clings to every piece.
Season with salt, crush the kasuri methi over the mushrooms, stir and serve with hot roti or paratha.