Mushroom Masala Curry

Ingredients

• 200 g (washed, cleaned, chopped) Button mushrooms
• 3 (medium, for paste) Onion
• 1 inch piece Ginger
• 8-10 Garlic cloves
• 2 (pureed) Tomato
• 2 tbsp (1 tbsp) for gravy, 1 tbsp for mushrooms) Oil
• 1 tbsp Butter
• 0.5 tsp Cumin seeds
• 1 pinch Asafoetida
• 1 Bay leaf
• 1 small piece Cinnamon stick
• 2 Cloves
• 1 tsp Red chilli powder
• 1 tsp Dhaniya jeera (coriander-cumin) powder
• 0.5 tsp Turmeric powder
• 0.5 tsp roasted cumin powder
• 1 tsp / to taste Salt
• 0.5 tsp Garam masala
• 0.5 tsp Kasuri methi (dried fenugreek leaves)
• 2 tbsp (chopped, for garnish) Fresh coriander

Steps

1. Grind onions, garlic, and ginger into a fine paste.Puree the tomatoes separately.Heat 1 tbsp oil and 1 tbsp butter in a pan. Add cumin seeds and asafoetida.
2. Once cumin crackles, add bay leaf, cloves, and cinnamon. Sauté for a few seconds.Add onion paste, sauté briefly, then add tomato puree and all powdered(red chilli, turmeric, dhaniya jeera, roasted jeera powder)spices. Mix well.
3. Add salt and cook until oil separates. Turn off heat and set gravy aside. Remove whole spices. (If you want keep it)
4. In another pan, heat 1 tbsp oil. Add chopped mushrooms and sauté for 2-3 minutes.
5. Add prepared gravy to mushrooms. Mix, cover, and cook for 12-15 minutes until mushrooms soften.Add kasuri methi and garam masala. Mix well.Garnish with chopped coriander and serve hot with roti or paratha.