Ingredients:

• 1/2 cup – Thinly sliced Onions
• 1 cup – Chopped white button Mushrooms
• 1 – Green chilli slit
• Fistful of mint, chopped finely
• 1 tsp – Ginger Garlic paste
• 1/2 – 1 tsp – Garam Masala
• 1/2 tsp – Red Chilli powder
• A generous pinch of Turmeric powder
• Smooth cashew paste made from 8-10 whole Cashewnuts or melon cashew paste or 1 large boiled Potato cubed (not mushy)
• 1/4 cup – Thick yogurt or thick Coconut Milk
• Few sprigs of Coriander leaves
• Oil and salt as needed

Method:

1. Heat oil in a pan, add dry spices and saute for a minute.
2. Add mint and saute till you get an aroma.
3. Add green chilli, onions and fry till they turn translucent, if you like crunchy, just saute for a minute.
4. Add ginger garlic paste and saute till you get an aroma, takes a minute.
5. Add mushrooms and potatoes (if using), fry on high for a minute or 2.
6. Add turmeric, salt, red chilli powder, garam masala powder, saute for a minute.
7. Simmer the heat, add the yogurt or thick coconut milk, mix well and cook.
8. When it begins to bubble, add the cashewnut paste or melon cashew paste (if using potato, just skip this step).
9. You can add in more yogurt to adjust the consistency, but do not add water.
10. Cover and cook till the mushrooms are done, takes around 3 to 4 minutes.
11. Take care not to overcook, else the mushrooms become too soft and soggy.
12. Recipe courtesy: Indian Healthy Recipes.