Ingredients

Curry paste 1 Dessert Spoon (level) Mustard seeds 1 Dessert Spoon (level) coriander seed 1 Dessert Spoon (level) cumin seed ¼ Dessert Spoon fenugreek seeds ½ Dessert Spoon gram flour ½ Dessert Spoon Garlic powder ½ Dessert Spoon Paprika ½ Dessert Spoon Turmeric 1 Dessert Spoon curry leaf ½ Dessert Spoon ginger powder ½ Dessert Spoon Chilli powder 1 tablespoon vegetable oil ½ teaspoon white wine vinegar 4 tablespoons Water vegetable oil to fry Bhaji 500 g closed cap button mushrooms ½ Red Onion very finely chopped 1 fresh plum tomato finely chopped (small) Baby Spinach Leaves Coriander to serve, roughly chopped Sour Cream and naan bread to serve

Description

Curry PasteFry The Mustard, Coriander, Cumin And Fenugreek Seeds For 2–3 Minutes In A Dry Pan. Transfer The Fried Spices To A Pestle And Mortar And Grind With The Curry Leaves. When Ground, Add The Other Spices. Add The Oil And Vinegar To The Spices And

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