Mushroom Curry
First, prepare mushrooms by cleaning and slicing them. Set aside.
Next, blend ¾ to 1 cup chopped onions, 1 tsp chopped ginger, & 1 tsp chopped garlic.
Blend without water.
Set the paste aside.
To the same jar, add ½ cup tightly packed chopped tomatoes.
Turn the tomatoes into a smooth puree. Set aside.
Whisk four tablespoons of fresh yogurt (curd) and set aside.
Heat 3 tbsps oil in a pan & add the following whole spices – ½ tsp cumin seeds, 2 small or 1 medium to large tej patta, ½ inch cinnamon, 1 black cardamom, 2 green cardamoms, 3 cloves, & 1 single strand of mace.
Sauté until the spices become aromatic. Add the onion paste and cook until it reduces.
Keep cooking the onion paste until browned and caramelized.
Next, add the tomato puree and add the spice powders – ¼ tsp turmeric powder, ½ tsp red chili powder (or cayenne pepper) & 1 tsp coriander powder
Add the sliced mushrooms to the pan then add the whisked curd (yogurt).
Mix verll well.
Simmer over low to medium heat for 2-3 mins.
Add ¾ cup of water or as required.
Season with salt and stir very well Cover with a lid. Simmer for 18-20 mins.
Next, add ¼ tsp of garam masala and ½ tsp of kasuri methi.
Finally, add two tablespoons of chopped cilantro. Stir.
Serve warm with rice or pulao or as a side dish.