Mushroom Masala

How to Prepare

1. Heat 6 tablespoons of oil in a large pan over medium heat.
2. Add 2 teaspoons of cumin seeds and let them splutter for a few seconds.
3. Add the ground onion paste (from pre-processing) and sauté until golden brown, about 5-7 minutes.
4. Add the tomato puree (from pre-processing) and cook for another 5 minutes until the mixture thickens.
5. Add 3 tablespoons of ginger-garlic paste and sauté for 1-2 minutes until the raw smell disappears.
6. Add 2 teaspoons of turmeric powder
7. 3 tablespoons of coriander powder
8. 2 tablespoons of cumin powder
9. 2 tablespoons of garam masala, and 1 tablespoon of red chili powder. Mix well and cook for 2 minutes.
10. Add the chopped mushrooms and mix thoroughly to coat them with the masala.
11. Add 2 cups of water, salt to taste, and bring to a boil. Reduce heat, cover, and simmer for 10-12 minutes until mushrooms are tender.
12. Add 1 cup of fresh cream and 1/2 cup of chopped coriander leaves. Stir well and cook for another 2 minutes.
13. Turn off the heat and let the gravy rest for 5 minutes before serving. Serve hot with naan, roti, or rice.