This spicy dish gets its name from the cooking vessel, similar to a wok, in which it's usually made. Be careful not to add the fenugreek powder too early or it will turn black.
The sauce base can be made several days ahead and refrigerated or frozen in an airtight container. The assembled dish may be prepared up to 2 days in advance.
- 3 tablespoons canola oil
- 2 pounds small button, shiitake or cremini mushrooms, cleaned and halved or quartered
- 2 teaspoons finely minced garlic
- 2 tablespoons finely chopped cilantro leaves, plus more for garnish
- 1/2 teaspoon crushed red pepper flakes
- 1 pound tomatoes, coarsely chopped
- 1/2 to 1 teaspoon finely chopped Thai green chili pepper
- 1 teaspoon finely minced ginger root
- 1 tablespoon crushed coriander seeds
- 1 teaspoon ground kasoori methi (fenugreek)
- 1 teaspoon ground garam masala
- 1/2 teaspoon salt
In a large skillet over high heat, heat 2 tablespoons of oil until it is smoking. Add the mushrooms and cook for about 10 minutes, stirring often, until their moisture evaporates. Transfer to a bowl and set aside.
Wipe the skillet clean and add the remaining 1 tablespoon of oil. Heat over medium-high heat until it is smoking. Add the garlic and cook for about 30 seconds, or just until it becomes golden and aromatic. Add the cilantro and crushed red pepper flakes, then the tomatoes, and cook for about 10 minutes, until the tomatoes have softened. Add the mushrooms, chili pepper, ginger and crushed coriander seeds. Cook for about 3 minutes or until the gravy has thickened. Season with kasoori methi, garam masala and salt. Garnish with the chopped cilantro. Serve hot.
From chef Nilesh Singhvi.
Tested by Libby Copeland.
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