This was a dish I used to make on a regular basis when the kids were younger. It’s a mild and creamy curry popular with adults and kids alike. My good friend Mini, asked if I could send her the recipe – I realized I hadn’t prepared this in over ten years! It was my concoction, so I recreated the recipe and my son vouched that it tastes like what it used to.

Please do try as I am sure it will become one of your favourites too.

Creamy Mushroom masala


500g mushrooms

250g onion, divided

2 cloves garlic finely chopped

2 tablespoons ghee

½ teaspoon caraway seeds or shah jeera

1 teaspoon garam masala powder

½ teaspoon chilli powder

¼ teaspoon turmeric powder

60ml cream

Salt to taste

Coriander leaves to garnish

1 teaspoon liquid honey

1 tablespoon oil

1 clove

1 fresh red chilli, slit in half, optional

2 tomatoes (I used tinned tomatoes)

1 tablespoon tomato paste

3-4 roots and stalks of fresh coriander, finely chopped


Chop 100g of the onion and finely dice the remaining and set aside. To make the sauce, heat oil in a saucepan, add the clove and let it fry gently. Toss in the red chilli and chopped onion and fry for a couple of minutes. Add the tomatoes, tomato paste and half cup water. Let it simmer for 20 minutes. Blitz using a stick blender and when cool enough sieve the sauce through a fine sieve and set aside.

Wipe the mushrooms and if too large, cut in halves or quarters. Heat the ghee in a kadai and add the caraway seeds. When they splutter, toss the garlic and then the finely chopped onion. After frying for two minutes, add the mushrooms. Mix well so mushrooms are coated in the onion mix. Cover with a lid and let sizzle on medium high heat for a couple of minutes. Stir in the garam masala, turmeric and chilli powder along with salt. Cover and cook for a few more minutes. When you see water in the kadai, remove the lid and evaporate most of the water.

Stir in the prepared tomato sauce along with the honey. Let it simmer gently for 4 or 5 minutes. Pour in the cream. Taste and adjust seasoning. Cook for a further minute and turn off the heat.

Sprinkle with chopped coriander leaves. Serve with rice and roti.

Serves 4


Stuffed Buttons

I love mushrooms in whatever form. This makes a great vegetarian hors d’oeuvres.


16 large white button mushrooms

1 large (50 grams) shallot, finely chopped

1 garlic clove, finely chopped

50 grams butter

3-4 sprigs thyme

3 tablespoons panko bread crumbs

Salt to taste

Freshly ground pepper

1 teaspoon vegetable oil

75 grams gruyere cheese, grated


Preheat oven to 180 degrees Celsius.

Line a shallow baking tray with foil. Brush with oil.

Wipe the mushrooms clean. Carefully remove the stalk and finely chop the stalk.

Melt butter in the fry pan and add the shallots. Fry a couple of minutes. Add the thyme, garlic and the chopped stalks. Sauté for five minutes.

Add the panko crumbs to the pan along with salt and pepper. Fry for another three or four minutes. Remove from heat.

When the mix is cool enough to handle, stuff the mushrooms with a spoonful of the mixture. Top with a spoon of Gruyere.

Arrange the mushrooms on the prepared tray and bake in oven for 30-40 minutes. Serve warm.




250 grams good quality cannelloni tubes

1 large leek, washed thoroughly and cut lengthwise first and then into half moons

500 grams mushrooms chopped into ½ centimetre pieces

250 grams frozen spinach, thawed and drained well

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