IngredientsOnion (quartered) - 1 LargeTomatoes (quartered) - 3 Medium-sized Green Chillies - 2 nos. (reduce if you want less heat)Garlic - 5 Cloves Ginger - 1" piece Vegetable/ Canola/ Sunflower cooking oil - 3 Tbsps Coriander powder - 2 Tsps Cumin powder - 1 TspRed chilli powder (optional) - 1/2 TspTurmeric powder - 1/4 Tsp Garam masala - 1 TspButton mushrooms wiped clean and cut into halves - 500 Gms Salt to tasteThick unsweetened Yogurt, whisked till smooth - 4 Tbsps Chopped fresh coriander to garnishWarm Water - 1/2 Cup
Preparation1. Put the quartered onion, tomatoes, green chillies, ginger and garlic into a food processor and grind into a smooth paste.
2. Heat the cooking oil in a deep pan on medium heat, add the above mixture and coriander powder, cumin powder, red chilli powder, turmeric powder and garam masala powder. Stir and fry till the oil begins to separate from the masala. Stir often to prevent the masala from sticking and/ or burning.
3. When the masala is done, add the mushrooms and stir gently. Season with salt to taste and add half a cup of warm water. Cook till the mushrooms are soft but not pulpy/ overcooked.
4. Remove from heat and stir in the yogurt till fully blended.
5. Garnish with chopped fresh coriander and serve with Rice or Chappati/Naan.
Note:
- There is no need to add any water in the food processor while grinding the tomato paste as the juices from the tomatoes will provide sufficient liquid.
- It is essential to add the mushrooms only after the masala is done, otherwise the mushrooms will be overcooked and pulpy.
Image Courtesy - Google Receipe Courtesy - Petrina Sarkar
