Chana Masala Mushrooms is a dish that epitomises the beauty of fusion cooking. It takes the beloved North Indian dish, chana masala, traditionally made with chickpeas simmered in a tomato-based sauce infused with a melange of spices, and introduces mushrooms into the mix.

At the heart of Chana Masala Mushrooms is the intricate blend of spices that are quintessential to Indian cuisine. Cumin, turmeric, garam masala, and a hint of chili powder come together to create a warm, complex flavour profile.

Recipe compliments of The South African Mushroom Farmers’ Association.

Ingredients

Rice:

• 2 cups basmati rice
• 3 cups water
• 2 tsp salt

Chana masala:

• 1 onion, finely diced
• 4 cloves garlic, minced
• 2 Tbsp fresh ginger, grated
• 1 fresh chilli, sliced (remove seeds for milder heat)
• 1 tsp ground cumin1 tsp ground coriander
• 1 tsp garam masala
• 1 tsp ground turmeric
• 2 x 400g tins diced tomatoes
• 1 tsp sugar
• 2 x 400g tins chickpeas, drained
• 1 small bunch fresh coriander, chopped
• 2 Tbsp fresh lemon juice
• 8 large portobello mushrooms /aka “mushroom steaks”
• Fresh coriander, for serving
• Double cream plain yoghurt, for serving
• Pickled onions, for serving
• Olive oil, for cooking
• Salt and pepper, to taste

Method

1. Add rice to a medium-sized pot with the water and salt.
2. Bring to a boil.
3. Cover with a lid and turn the heat down to a low simmer.
4. Cook for 13 minutes, until all of the water is absorbed and the rice is tender.
5. Remove from the heat and leave for another 5 minutes.
6. Fluff the rice with a fork and keep warm until serving. Heat a drizzle of olive oil in a large saucepan.
7. Add the onion and cook until tender.