Finally adding this favorite to the blog! This sauce was invented in the 1970s in Glasgow, Scotland by a British Bangladeshi chef, Ali Ahmed Aslam, that wanted to please a local patron. It was a new thing to make a tangy yogurt tomato marinade which has become a hit throughout the world. An improvisation has changed the way that people view South Asian cooking.
- 16 ounces of white button mushrooms quartered
- 4 ounces mixed mushrooms in comparable sizes as white button mushrooms
- 1 teaspoon of turmeric
- 1 teaspoon of Kashmiri chili
- 1 teaspoon chaat masala
- 1/2 teaspoon of truffle zest
- 1 teaspoon of sugar
- 1/2 teaspoon of lemon juice
- 1 teaspoon of onion powder
- 1/2 cup of greek yogurt
- 2 tablespoons of olive oil
- 8 0z of crushed tomatoes/plain tomato sauce
- pinch of mustard seeds
- pinch of cumin seeds
- 1 cup Origin whole milk
- 1 medium onion diced
- Clean and cut the mushrooms. Try to dry as much as possible. In a mixing bowl add all of the ingredients listed in the marinade. Let sit at least an hour. I let mine sit for 4 because I made the marinade right after lunch.
- When ready to make the dish add the oil to a sauce pan and as it warms add the cumin and mustard seeds. Keep on low/medium heat until the seeds start “popping”. Once this happens add the diced onions but be careful to not splash.
- Next add the mushrooms and sauté till you see water being released and the mushrooms start shrinking
- Stir onions on high heat until translucent then add the tomato sauce. Let the mixture simmer for ~ 2-5 minutes on low.
- Then add the milk slowly and let simmer for another 5 minutes. Stir occasionally.
- Serve with rice, roti, or even eat plain.
More about the milk I am using in this recipe.