Ingredients:

• 200g – Mushrooms
• 2 – Onions
• 1 – Tomato
• 1 tbsp – ginger-garlic paste
• 1 tsp – Red Chilli powder
• 1 tsp – coriander powder
• 1 tsp – Turmeric powder
• 1 stick – Cinnamon
• 5 to 6 – Cardamom
• 3 to 4 – Cloves
• 1 tsp – Garam Masala
• 1/2 cup – Cashew nut paste
• Salt, to taste
• Coriander leaves & Kasuri Methi for garnishing

Method:

1. Clean and cut the mushrooms into medium pieces. Peel and chop the onions.
2. Saute tomatoes and onions in oil. Grind this into a smooth paste.
3. Saute the cloves, cardamoms, and cinnamon stick in oil.
4. Add the ginger-garlic paste and the ground tomato paste. Cook for 1 minute.
5. Add red chilli powder, coriander powder, turmeric powder, garam masala powder, and salt, and cook till the oil leaves the masala.
6. Add 1 cup of water, bring it to a boil, and then add the mushrooms.
7. Lastly, add the cashew nut paste dissolved in 1 cup of water and stir well.
8. Cook on a high flame for seven to eight minutes or till the mushrooms are fully cooked.
9. Garnish with coriander leaves and kasuri methi.
10. Serve hot with chapatis or parathas.

Recipe courtesy of Sify Bawarchi