Nepali Mushroom Curry

This recipe is taken from a recipe I frost saw by Atul Kochhar.  I've not seen a published version of it so thought I'd post it here as we had it and it was a really good curry side dish.  I hope you enjoy.

Ingredients

A few sprays of vegetable oil

1 teaspoon fenugreek

1/2 teaspoon asafoetida

1 teaspoon finely chopped garlic

2 medium onions, finely chopped

Salt to taste

400g assorted mushrooms, wiped clean and sliced in half

1 teaspoon chilli powder

2 teaspoons cumin

1 teaspoon turmeric

1 teaspoon coriander

1 large packet fresh chives, chopped

1 large tomato, cored and chopped roughly

1 tablespoon fat free natural yoghurt

1 fresh chilli finely chopped

1 large packet coriander leaves

Method

Heat a frying pan large enough to hold all the ingredients under a medium heat, when hot spray with a little oil and add the fenugreek, asafoetida and garlic and sweat for a couple of minutes until the garlic is cooked but not coloured.

Add the onion and salt and cook while stirring until the onion has softened, make sure the onion doesn't start browning.

Now add the mushrooms and a little water, stir and cook for 4 or 5 minutes.  The mushrooms need to be cooked but keep their texture and not go too soft.

Add the chilli powder, cumin, turmeric and coriander and stir it in until the mushrooms are well coated.

Now add the chopped tomato and chives and stir the curry together to combine all the ingredients.

Finally, add the yoghurt, chopped chilli and coriander, stir everything in and serve.