Ingredients:
• Mushrooms – 1 lb
• Plain Yogurt (curd) – 1.5 cup
• Red Chillies – 7-8
• Oil – 3tbsp
• Onions – 2 small
• Garlic chopped – 5
• Ginger chopped – 1 small piece
• Turmeric powder – 1/2 tsp
• Cinnamon – 1 stick
• Cloves – 3
• Cardamom – 3
• Coriander seeds – 1.5 tbsp
• Cilantro (coriander leaves chopped for garnishing)
• Salt according to taste
Method:
- Wash and cut the mushrooms into 4 pieces each.
- Heat 1 tsp oil in a pan and roast the red chillies and coriander seeds till brown in colour. Keep aside.
- Dry roast the cardamom, cloves and cinnamon.
- Then grind everything together into a fine powder.
- Fry ginger garlic with one sliced onion (till slightly light brown) in 1 tbsp of oil and blend it into a smooth paste.
- Heat the remaining oil in a pan and fry the other sliced onion till light brown in colour.
- Then add mushrooms and fry till mushrooms are half cooked.
- Add curd and ground spices powder, fried paste of (ginger, garlic, onion) and turmeric and salt.
- Keep stirring and allow it to simmer for a couple of minutes.
- Cook till done or till oil is separated from gravy.
- Garnish with chopped cilantro.
Recipe courtesy of Sify Bawarchi