Instructions: Place the cumin, onions, garlic paste, ginger paste, green chilli, coriander powder, turmeric and mushrooms in a pan of hot oil and cook and stir for 5 minutes.

In the meantime mix 2 teaspoons of yoghurt with the ground flour, stir until there are no lumps and stir in the rest of the yoghurt. Add the yoghurt mix and the sprigs of rosemary to the pan, stir and put the lid on and simmer for 2 minutes.

Stir in the garam masala, serve and garnish with coriander leaves and brown onions.

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