Ingredients:

• 225 gms – mushroom, soaked overnight
• 6 medium potatoes, peeled and halved
• 2 large ripe Tomatoes
• 1/4 cup – (50 gms.) shelled peas
• 2 medium onions, finely chopped
• 2 tsp – Cumin seeds
• 2 tbsp – fresh ginger, grated
• 1 green chilli, ground to a paste
• 1 level tsp – Turmeric powder
• 1 level tsp – chilli powder
• 1 1/2 level tsp – salt
• 4 Cloves garlic, ground to a paste
• 1 tbsp – poppy seeds, ground to a fine paste
• 2-inch long piece of Cinnamon
• 3 cloves, crushed
• 3 cardamoms, shelled and crushed
• 2 Bay Leaves
• 4 tbsp – oil
• 3 cups – water
• 2 tbsp – fresh Mint leaves, shredded

Method:

1. Wash and drain the mushroom.
2. Discard the woody stalk.
3. Heat oil, fry onions for a few minutes, add cinnamon, cloves and cardamom.
4. Stir in ground cumin-ginger paste and fry until light brown.
5. Add ground poppy seeds-garlic paste.
6. Stir frequently and fry until deep brown.
7. Add tomatoes and fry again over medium heat until the oil begins to separate.
8. Add chilli powder, turmeric powder and bay leaves. Stir well.
9. Add potatoes stirring continuously and fry for a few minutes.
10. Add mushroom and peas with water.
11. Cover and simmer until tender.
12. Serve hot garnished with shredded mint leaves.