INGREDIENTS
250 grams fresh mushrooms
2 cardamoms
2 bay leaves
3 cloves
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 :
2 onions
6 cloves garlic
12 mm (½") piece ginger
3 tbsp cashewnuts
 

METHOD
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.