Mushroom Curry

Ingredients

for masala:

1 tsp coriander seeds

½ tsp cumin seeds

½ tsp pepper

½ tsp fennel seeds

5 to 6 cashews

4 dried kashmiri red chili

for gravy:

3 tsp oil

½ tsp cumin

1 medium sized onion, finely chopped

1 tbsp ginger-garlic paste

2 tomatoes, puree

½ tsp turmeric powder

½ tsp garam masala powder

salt to taste

Mushrooms, sliced

Water add as required

2 tbsp coriander leaves, finely chopped

½ tsp dry fenugreek leaves, crushed

Instructions

Dry roast ingredients given for masala and blend to smooth paste and keep aside. In a large kadai heat oil and saute cumin seeds, add onions, ginger garlic paste and saute till they turn slightly golden brown. Add tomato puree and saute till oil separates from sides. Then add turmeric powder, garam masala powder, prepared masala paste and salt. Saute on low flame for a minute or till masalas are cooked well. Add sliced mushrooms and mix gently. Cover and simmer till mushrooms sweat. further add water as required. Mix well. cover and simmer till mushrooms cook completely. Add kasuri methi. mix well. Serve mushroom curry with rice or roti.