Quick Mushroom and Potato Masala by Indian cook Mallika Basu

Khumb, or mushrooms, are the perfectly delicate ingredient to match a pot of spicy tomato curry. While mushrooms are not typically Indian, they are enjoyed in vegetable sautés and curries around the country. Paired with potatoes, it makes for a weekday friendly one-pot meal.

I like to bake this Mushroom and Potato Masala. Just make sure you start with an oven safe sauté pan or shallow casserole pot so you can sizzling the spices on the cooker and then stick the lot in the oven to finish. I made some home made naan to mop up the thick curry, but you could just as easily reach for the ready stuff.

• 200gm chestnut mushrooms (button also works)

• 400gm new potatoes

• 1 tbsp oil

• 1 tsp cumin seeds

• Half inch ginger

• 2 fat garlic cloves

• Half tsp salt

• Half tsp turmeric

• Half tsp chilli powder

• 1 tsp ground coriander

• 1 tin chopped tomatoes

• Half tsp garam masala

• Chopped fresh coriander to serve

Preheat the oven to 200oC. Wash the button mushrooms and new potatoes. Halve the potatoes if larger than bite sized.

In a pan, bring the oil to heat on high. When it’s hot, sizzle the cumin seeds and stir through the ginger and garlic.

Then toss in the potatoes, mushrooms, salt, turmeric, chilli and coriander powders. Mix the lot together for about a minute and stir through the tinned tomatoes.

Stick the pan in the oven uncovered for 20 minutes, stirring once half way, until a fork can be inserted into the potatoes easily. Take the pan out carefully, mix in the garam masala and sprinkle the fresh coriander to serve.

Mallika Basu is a London-based food writer, cookbook author and cookery personality; quickindiancooking.com. Follow her on Twitter @MallikaBasu_ and find more of her recipes for the Evening Standard here.