Mushroom curry

Method

1. Whisk the gram flour with the yogurt in a medium bowl, then set aside.
2. Put the oil in a heavy-based pan, add the onion, black cardamom (if using), bay leaves and a pinch of salt, then cook on a medium heat for 8-10 minutes until golden. Add the garlic, ginger, coriander, chilli, turmeric and tomatoes, then cook for 5 minutes. Crush the tomatoes with the back of a spoon as they cook until they’re saucy.
3. Stir in 200ml water, then add the garam masala and a pinch of salt. Cook for 10-15 minutes or until you can see the oil separating on the surface. Turn the heat to low, add the mushrooms and another 100ml water and cook for 5 minutes more until the mushrooms are tender. Add the fenugreek and turn down the heat to the gentlest simmer.
4. Add spoonfuls of the curry sauce (avoiding the mushrooms) to the yogurt mixture, stirring well between additions. Do this 5-6 times until the yogurt mixture turns orange and most of the sauce is incorporated. Then gradually add the mixture back to the pan, stirring until warmed through. Taste and add salt if needed, sprinkle with coriander leaves and serve with chapatis or rice.