Creamy Mushroom Curry

Melt the butter in a large wok, karahi, or nonstick skillet over medium-high heat. Add the quartered mushrooms and cook for 10 minutes, stirring occasionally, until their moisture has evaporated and they are well browned. Transfer the mushrooms to a bowl and set aside.

Add the sunflower oil to the same pan over medium-high heat. Stir in the cumin seeds and fennel seeds and cook for about 30 seconds, just until fragrant. Add the onion and cook for 12 to 15 minutes, stirring often, until deeply golden. Reduce the heat to medium, add the garlic, and cook for 1 minute more.

Add the ground ginger, turmeric, Kashmiri chilli powder, and garam masala, then stir for 30 seconds so the spices bloom without burning. Add the chopped tomatoes and caster sugar, and cook uncovered for 5 to 7 minutes, stirring occasionally, until the masala thickens and the oil begins to separate at the edges.

Place the Greek yogurt in a small bowl and whisk in a spoonful of the hot masala to temper it. Stir the yogurt mixture back into the pan, then add 100 ml hot water. Simmer for 3 to 4 minutes, until the sauce is smooth and lightly creamy. Season to taste, return the mushrooms to the pan, and cook just until heated through. Finish with chopped coriander and serve with cooked rice or naan, if desired.