Instructions

• Heat 1 tablespoon olive oil in a wok or deep pan over medium-high heat until shimmering.
• Add 1 onion (diced) and 1 green chili (seeds removed and then diced). Sauté, stirring occasionally, until the onion is soft and translucent, about 5–7 minutes.
• Add 14 ounces (400 g) mushrooms (sliced in halves) and ½ teaspoon salt. Cook, stirring occasionally, until the mushrooms release their moisture and begin to brown, about 6–8 minutes.
• Push the mushrooms to the side of the pan, add 2 cloves garlic (minced) to the cleared space, and cook 30–60 seconds until fragrant.
• Add 1 teaspoon ground cumin, 1 teaspoon ground coriander, ½ teaspoon smoked paprika, ½ teaspoon ground turmeric, ½ teaspoon garam masala, and 1 tablespoon tomato paste. Stir everything together so the spices and tomato paste evenly coat the mushrooms, and cook for 30–60 seconds to bloom the spices.
• Pour in ¼ cup (60 ml) water, stir to combine, reduce the heat to medium-low, and simmer until the sauce thickens and clings to the mushrooms, about 3–5 minutes.
• Remove from heat and serve immediately.