Inspired by my third attempt, I tried to add more Indian flavours. The only difference is that I added a layer of coriander chutney as the sauce, and topped it up with onions, mushrooms and artichoke hearts.
Coriander chutney
Making coriander chutney is easier than you think.
- Add coriander leaves, peanuts and coconut flakes almost equal in weight to a blender, along with a few green chillies
- Add a tiny bit of water and salt and blend until it’s thick. (If the leaves are choppy, feel free to add more water, but not overdo it)
- Season it with mustard and curry leaves
That’s it! :)
