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Telegraph

Mushroom-topped parathas

One of my favourite starters at an Indian restaurant is prawn puri – I often order it as a light main. My freezer is never without the base for this delicious dish, and parathas, too – either can be used for this vegetarian twist on the classic. You can also use any mushrooms you like – wild or cultivated – they all work beautifully. Overview Prep time 15 mins Cook time 40 mins Serves 4 Ingredients 1 medium onion, finely chopped 4 garlic cloves, crushed 40g root ginger, peeled and grated 2 medium red or green chillies (or a mix), thinly sliced 2 tsp ground cumin 1 tsp cumin seeds 1½ tsp ground turmeric 1 tsp each black mustard seeds and fenugreek seeds 8-10 curry leaves 1 tbsp ghee or vegetable oil ½ tbsp tomato purée 500ml vegetable or mushroom stock 250-300g oyster, shiitake or chestnut mushrooms vegetable or corn oil for frying 4 parathas 2 tbsp coriander leaves, roughly chopped Method Step Add ½ tbsp tomato purée and 500ml vegetable or mushroom stock, season then bring to the boil and simmer gently for 15 minutes or until the sauce has reduced by two thirds. Step Cut 250-300g oyster, shiitake or chestnut mushrooms evenly in half or into quarters then add to the sauce. Season and continue to simmer gently for 10 minutes or until the sauce is just coating the mushrooms. (It might seem a bit dry to start with as the mushrooms will absorb the sauce initially then release the liquid as they start to cook.)