Mushroom Dry

How to Prepare

1. Heat 6 tablespoons of oil in a large frying pan or wok over medium heat.
2. Add 2 teaspoons of cumin seeds and let them splutter for 30 seconds.
3. Add 4 finely chopped onions and sauté until golden brown, about 5-7 minutes.
4. Add 6 teaspoons of ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
5. Add 8 chopped tomatoes and cook until they turn mushy, about 5 minutes.
6. Add 2 teaspoons of turmeric powder
7. 4 teaspoons of red chili powder
8. 4 teaspoons of coriander powder
9. 2 teaspoons of garam masala, and salt to taste. Mix well.
10. Add 4 kg of sliced mushrooms and mix thoroughly to coat them with the masala.
11. Cook on medium heat for 10-12 minutes, stirring occasionally, until the mushrooms release water and then absorb it back, becoming dry.
12. Add 2 cups of chopped coriander leaves for garnish and mix well.
13. Serve hot with roti, naan, or rice.