Ingredients:

• Mushrooms – 1lb
• Plain Yogurt (curd) – 1.5 cups
• Red Chillies – 7-8
• Oil – 3 tbsp
• Onion – 2 small
• Garlic, chopped – 5
• Ginger, chopped – 1 small piece
• Turmeric powder – 1/2 tsp
• Cinnamon – 1stick
• Cloves – 3
• Cardamom – 3
• Coriander seeds – 1.5 tbsp
• Coriander leaves – chopped for garnishing)
• Salt according to taste

Method:

1. Wash and cut the mushrooms in 4 slices.
2. Heat 1 teaspoon of oil in a pan and roast the red chillies and coriander seeds till brown in colour; drain and keep it aside.
3. Dry roast the cardamom, cloves, and cinnamon.
4. Then grind everything together into a fine powder.
5. Fry ginger and garlic with one sliced onion (till slightly light brown) in 1 tablespoon of oil and blend 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), turmeric, and salt.
9. Keep stirring and simmer for a couple of minutes.
10. Cook till done or till oil is separated from gravy.
11. Garnish with chopped Coriander leaves.

Recipe courtesy of Sify Bawarchi