Heat 1tbsp sunflower oil in a wok or large pan, add mustard seeds and cumin seeds and fry until they start to pop. Add the onion, garlic, ginger and chilli and fry until the onions are just turning golden.
Add the turmeric, cumin powder, half of the bunch of coriander and the tomatoes. Bring to the boil and simmer for 5 minutes. Remove from the heat and blend until smooth then set aside.
Place the remaining oil into a second pan and fry the meat of your choice to seal it. Add the sauce, the mushrooms (if using) and the water to the meat and cook on a low heat for 30 minutes or until meat is tender. Season to taste with salt and pepper.
Top with the remaining chopped coriander and serve with aromatic rice, poppadoms, naan bread and pickles.
Tips: For aromatic rice, add 1tsp turmeric, 4 cardamom pods, 1tsp caraway seeds and a small piece of cinnamon to the water. Remove cinnamon and cardamom pods before serving.
To increase the heat, add more chilli at stage 2.
To make the sauce creamy, add milk, cream or yogurt.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.