Monday, 8 October 2012

Lovely Sunday Lunch

So this is what we had for lunch yesterday.  This has to be one of my favourite meals (it's even one I can get my very non-veggie friend to eat).  On my menu plan I said I was going to make Dhal as well, but I forgot about it until almost everything else was ready, so I didn't bother, but this was more than enough for the three of us.  It is probably more of a spiced mushroom stew, than an authentic Mushroom Dopiaza, anyway authentic or not here is how I make this yummy dish.

Mushroom Dopiaza

3 Medium Onions, sliced
350g Mushrooms, cut into quarters
1tsp Cumin seeds
1tsp Coriander seeds
1tsp Garam Masala
1 tin chopped tomatoes, liquid only (I used the tomato flesh on the Saturday night Pizza)
1tbs Sunflower Oil

Heat the oil in a large lidded pan, add the sliced onions and fry gently for a few minutes.  Then turn the heat down to it's lowest, put the lid on the pan and cook very gently for between 30 minutes to an hour.  Long, gentle cooking of the onions gives this dish a wonderful sweetness.
Once the onions have cooked, turn the heat up to medium and add the spices and fry for a minute or two.  Add the chopped mushrooms and fry for a few minutes, then add the tomato liquid and simmer for a further 15 minutes.  The liquid should reduce by about half and the flavours intensify.  Serve and enjoy.


Add to Technorati Favorites