Eid al-Fitr: Chana Masala Mushrooms Recipe

Eid al-Fitr, one of the most significant festivals in the Islamic calendar, is just around the corner.

Falling on Tuesday, April 9th, and Wednesday, April 10th, 2024, this joyous occasion marks the culmination of the holy month of Ramadan, a period of fasting, prayer, and reflection for millions of Muslims worldwide.

As the crescent moon is sighted, signaling the end of Ramadan, families and communities come together to celebrate Eid al-Fitr with prayers, feasting, and acts of charity.

  • During Ramadan, Muslims abstain from food and drink from dawn until sunset, dedicating themselves to spiritual growth, self-discipline, and empathy for those less fortunate. Eid al-Fitr, often referred to as the “Festival of Breaking the Fast,” signifies the end of this rigorous fasting period and serves as a time for gratitude, forgiveness, and unity.

Eid al-Fitr is characterized by vibrant gatherings with family and friends, where homes are adorned, and traditional delicacies are prepared to share with loved ones. From sweet treats like baklava and maamoul to savory delights such as samosas and biryani, the Eid feast showcases a rich tapestry of culinary traditions from diverse cultures across the Muslim world.

To honor this auspicious occasion, we invite you to indulge in the spirit of Eid al-Fitr with three mouthwatering recipes that capture the essence of this festive celebration. 

SAMFA – Chana Masala Mushrooms

Serves 6-8



  • 2 cups basmati rice
  • 3 cups water
  • 2 tsp salt

Chana masala:

  • 1 onion, finely diced
  • 4 cloves garlic, minced
  • 2 Tbsp fresh ginger, grated
  • 1 fresh chilli, sliced (remove seeds for milder heat)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 1 tsp ground turmeric
  • 2 x 400g tins diced tomatoes
  • 1 tsp sugar
  • 2 x 400g tins chickpeas, drained
  • 1 small bunch fresh coriander, chopped
  • 2 Tbsp fresh lemon juice
  • 8 large portobello mushrooms / aka “mushroom steaks”
  • Fresh coriander, for serving
  • Double cream plain yoghurt, for serving
  • Pickled onions, for serving
  • Olive oil, for cooking
  • Salt and pepper, to taste


  1. Add rice to a medium sized pot with the water and salt.
  2. Bring to a boil.
  3. Cover with a lid and turn the heat down to a low simmer.
  4. Cook for 13 minutes, until all of the water is absorbed and the rice is tender.
  5. Remove from the heat and leave for another 5 minutes.
  6. Fluff the rice with a fork and keep warm until serving.
  7. Heat a drizzle of olive oil in a large saucepan.
  8. Add the onion and cook until tender.
  9. Add the garlic, ginger and chilli and cook until fragrant.
  10. Stir in all the spices, and cook for another minute, while stirring constantly until very fragrant.
  11. Pour in the tinned tomatoes and sugar.
  12. Increase the heat to a simmer.
  13. Add the chickpeas and cook, maintaining a gentle simmer, for about 10-15 minutes, allowing the flavours to develop and the sauce to thicken.
  14. Finish with chopped coriander and lemon juice.
  15. Taste to adjust seasoning.
  16. While the chana masala is simmering away, preheat the oven to 200˚C with the fan on.
  17. Place portabellos on a large baking tray.
  18. Drizzle with a little olive oil and season with salt and pepper.
  19. Roast for ± 10-15 minutes, depending on their size, until tender.
  20. Spoon the chana masala over the roasted mushrooms.
  21. Serve alongside some basmati rice.

Garnish everything with fresh coriander, pickled onions and a good dollop of yoghurt.

Eid al-Fitr: Mushroom, Pea & Potato Samoosas with mint & yoghurt dipping sauce

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