Serves: Four
Time required: 25 minutes

Ingredients

• 600 g mushrooms, stemmed and boiled
• 1/2 cup (100 ml) oil
• 4 bay leaves
• 1/2 tsp (2 g) mace (javitri)
• 4 cloves
• 4 green cardamom
• 4 black cardamom
• 4 cm. cinnamon
• 4 tsp (20 g) ginger-garlic paste
• 1 1/2 cups (300 ml) tomato puree
• salt to taste
• 2 tsp (10 g) chilli powder
• 1 tsp (5 g) turmeric powder
• 2 tsp (10 g) coriander powder
• 3/4 cup (150 ml) brown onion paste
• 3 1/3 tbsp (50 ml) curd, beaten 100 ml water
• a pinch of garam masala powder
• 5 g coriander leaves, chopped
• 1 tsp (5 g) ginger, julienned
• 1 tsp (5 g) green chillies, julienned

Method

1. HEAT oil in a pan. 
2. Add bay leaves, mace, cloves, green cardamom, black cardamom and cinnamon. Sauté till they crackle.
3. Stir in the ginger-garlic paste, dissolved in a little water, and stir-fry till the water dries out.
4. Add tomato puree, salt, chilli powder, turmeric powder, coriander powder and sauté till the oil floats on top.
5.  Add the brown onion paste and curd and stir-fry for two minutes.
6. Add the mushrooms with water. 
7. Cook on low heat until the curry thickens and the mushrooms are cooked. 
8. Remove from heat and transfer to a serving dish.
   
   Serve hot, garnished with garam masala powder, coriander leaves, julienned ginger and green chillies.