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:

1. Wash and cut the mushrooms into 4 pieces each.
2. Heat 1 tsp oil in a pan and roast the red chillies and coriander seeds till brown in colour. Keep aside.
3. Dry roast the cardamom, cloves and cinnamon.
4. Then grind everything together into a fine powder.
5. Fry ginger garlic with one sliced onion (till slightly light brown) in 1 tbsp of oil and blend it into a smooth paste.
6. Heat the remaining oil in a pan and fry the other sliced onion till light brown in colour.
7. Then add mushrooms and fry till mushrooms are half cooked.
8. Add curd and ground spices powder, fried paste of (ginger, garlic, onion) and turmeric and salt.
9. Keep stirring and allow it to simmer for a couple of minutes.
10. Cook till done or till oil is separated from gravy.
11. Garnish with chopped cilantro.

Recipe courtesy of Sify Bawarchi