250 grams fresh mushrooms
2 bay leaves
½ tsp garam masala
½ tsp chilli powder
1 tsp ginger, finely chopped
2 green chillies, chopped
1 teacup beaten curds
½ teacup coriander, chopped
4 tbsp ghee or refined oil
salt to taste
To be ground into paste :
6 cloves garlic
12 mm (½") piece ginger
3 tbsp cashewnuts
For the paste :
Boil the onions in 1 cup of water until it becomes soft.
Put the garlic, ginger and cashewnuts and make a paste.
How to proceed :
Cut the mushrooms and keep them in hot water for 2 minutes and drain.
Heat the ghee and put the cardomoms, bay leaves and cloves and sauté for a few seconds.
Put the paste and sauté again for 2 to 3 minutes.
Put the garam masala, chilli powder, ginger and green chillies and sauté for another ½ minute.
Remove the vessel from the fire and put the curds and stir well.
Keep the vessel on a low heat and keep on stirring all the time.
Put the mushrooms, coriander and salt and cook for a few minutes.
Ready to serve.