Chana masala mushrooms

These chana masala mushrooms are the perfect treat to celebrate the end of Ramadan. It’s a must for your Eid al Fitr menu!

Chana masala mushrooms


By The South African Mushroom Farmers’ Association Serves: 6-8

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 cumin
  • 1 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

Instructions

1

Add rice to a medium sized pot with the water and salt. Bring to a boil. Cover with a lid and turn the heat down to a low simmer. Cook for 13 minutes, until all of the water is absorbed and the rice is tender.

2

Remove from the heat and leave for another 5 minutes. Fluff the rice with a fork and keep warm until serving.

3

Heat a drizzle of olive oil in a large saucepan. Add the onion and cook until tender.

4

Add the garlic, ginger and chilli and cook until fragrant. Stir in all the spices, and cook for another minute, while stirring constantly until very fragrant.

5

Pour in the tinned tomatoes and sugar. Increase the heat to a simmer. Add the chickpeas and cook, maintaining a gentle simmer, for about 10-15 minutes, allowing the flavours to develop and the sauce to thicken.

6

Finish with chopped coriander and lemon juice.

7

Taste to adjust seasoning.

8

While the chana masala is simmering away, preheat the oven to 200 ̊C with the fan on.

9

Place portabellos on a large baking tray. Drizzle with a little olive oil and season with salt and pepper.

10

Roast for ± 10-15 minutes, depending on their size, until tender.

11

Spoon the chana masala over the roasted mushrooms. Serve alongside some basmati rice.

12

Garnish everything with fresh coriander, pickled onions and a good dollop of yoghurt.

ALSO SEE: Make this mouth-watering mushroom maqluba for Eid al-Fitr

Make this mouth-watering mushroom maqluba for Eid al-Fitr

Recipe and image: The South African Mushroom Farmers’ Association

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