Prep 10 min Cook 25 min Serves 4 Easy
Bhuna means "to fry and roast" - and that's exactly what this dish does.
Mushrooms cooked down in Jagota's Spice Co. Roasted Blend until the sauce is thick, dark, and clinging. No water added. Just pure, concentrated flavour.
Why Jagota's Spice Co. Bhuna Masala? The Roasted Blend's tomato and onion powder
base was built for dry-cooking - it deepens the sauce without adding liquid,
which is the secret to authentic bhuna texture.
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 very dark golden.
Add tomatoes. Cook on high for 8minutes, pressing them down, until completely broken down and 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 - the mushrooms will release their own liquid. Toss to coat.
Cook on high heat for 8–10 minutes, stirring, until mushroom liquid evaporates and masala clings to every piece.
Season with salt, crush kasuri methi over, stir once, and serve with hot roti.