Begin by heating 2 tablespoons of vegetable oil in a large pan over medium heat. Add 1 chopped onion and 2 minced garlic cloves, cooking until the onion is soft and golden.

Add 1 tablespoon of grated ginger, 1 chopped chili (optional for heat), 2 teaspoons of ground cumin, 2 teaspoons of coriander powder, 1 teaspoon of paprika, and 1 teaspoon of turmeric. Stir and cook for another 2 minutes until the spices are fragrant.

Stir in 500 grams of sliced mushrooms and cook until they start to release their juices, about 5 minutes.

Add 1 can of chopped tomatoes and 1 cup of vegetable stock. Bring to a simmer, then reduce the heat and let it cook for about 20-25 minutes until the sauce thickens.

In the meantime, prepare the rice by rinsing 1 cup of basmati rice under cold water until the water runs clear. Cook according to package instructions.

Heat readymade naan breads in the oven according to the package instructions or until warm and slightly crispy.

Once the mushroom Rogan Josh has thickened, adjust the seasoning with salt and freshly ground black pepper. Optionally, stir in 1 tablespoon of garam masala for added depth.

Serve the mushroom Rogan Josh hot, alongside the cooked rice and warm naan bread.