Ingredients:

• 10 to 15 – white mushrooms, washed and sliced in half
• 3 to 4 – ripe Tomatoes
• 3 Cloves – garlic, chopped well
• 1 inch – Ginger
• 1 – big Onion
• 1/2 – potato, boiled
• 2 to 3 – Green chillies
• 2 tsp – soya sauce
• 1 tsp – Peanut butter/Peanut powder
• Garam Masala (to taste)
• pinch – Turmeric powder
• 1 tsp – coriander powder
• 2 tsps – Tomato ketchup
• chilly powder (to taste)
• Coriander leaves
• Ghee as required
• 1 tsp – Cream
• salt to taste
• For tadka :
• 1 tsp – Cumin seeds
• 1 – Cinnamon stick
• 1 tsp – Fennel seeds

Method:

1. In a bowl, mix the soya sauce with some garlic and the mushrooms. Keep aside.
2. In a frying pan, add ghee and saute the thinly sliced onions with ginger-garlic until crisp and brown.
3. In a blender, grind tomatoes, green chillies, potatoes and peanuts (if using whole).
4. Add the blended paste to the onions (add a little water if it’s too thick) and let it cook for a minute or two.
5. Add the peanut butter now if you haven’t used the whole peanut/powder.
6. Add the masala powders, salt and ketchup. Mix well.
7. Next, add the mushrooms.
8. Once done, add coriander leaves and a dash of cream.
9. Pour over the tadka and simmer for a while.
10. This tastes wonderful with basmati pulav or rotis.

Recipe courtesy of Jyothi Shetty