Mushroom Gravy Curry

Ingredients

• 4 cups mushrooms (button or any other), sliced
• 1 cup onions, finely chopped
• 1 1/4 cups tomatoes, cut into small cubes
• 1-inch piece cinnamon
• 4-5 cloves
• 2 cardamom pods
• 2 red chillies (whole)
• 5-6 curry leaves
• 2 tsp ginger-garlic paste (optional, or just use ginger paste)
• 1/4 tsp turmeric powder
• 2 tsp coriander powder (dhania)
• 1 tsp garam masala powder
• 2tsp red chilli powder
• 2 tbsp cilantro, finely chopped, for garnish
• 4 tsp vegetable oil

For Masala

• 1 tsp cumin seeds (jeera)
• 1 tsp fennel seeds (saunf)
• 1/2 cup coconut, freshly grated

Preparation

1. Grind the cumin, fennel, and coconut with a little water into a smooth paste and set aside.
   
   
2. Heat 4 tsp oil in a saucepan. Add the cinnamon, cloves, and cardamom pods and fry for a few seconds. Add the onions and saute on medium heat until translucent.
   
   
3. Add the red chillies and curry leaves and saute for a couple of seconds.
   Then add the tomatoes and salt and saute until cooked.
   
   
4. Add the ginger-garlic paste (optional) and saute until the raw flavor is gone.
   
   
5. Add the turmeric powder, coriander, and chilli powders, and fry for 2-3 minutes, mashing the tomatoes.
   
   
6. Add the garam masala powder and the masala paste along with 1 1/2 cups water, salt, and mushrooms. Cover and cook the mushroom gravy curry on medium heat for 8-10 minutes until the mushrooms are tender, and the gravy has thickened a bit.
   
   
7. Garnish the mushroom gravy curry with cilantro and serve with roti or rice.

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