Ingredients:
500 gms whole button mushrooms
2 tbsps butter or ghee
50 gms almonds or cashews
1 medium onion, diced
1/2" piece of ginger,minced
2 cloves garlic, minced
1/2 tsp Kashimiri chile powder
1 tsp poppy seeds
1 tsp cumin powder
11/2 tsps coriander powder
1 tsp salt
1 tsp garam masala
100 mls natural yoghurt
50 mls water
Method:
500 gms whole button mushrooms
2 tbsps butter or ghee
50 gms almonds or cashews
1 medium onion, diced
1/2" piece of ginger,minced
2 cloves garlic, minced
1/2 tsp Kashimiri chile powder
1 tsp poppy seeds
1 tsp cumin powder
11/2 tsps coriander powder
1 tsp salt
1 tsp garam masala
100 mls natural yoghurt
50 mls water
Method:
- Put the butter/ghee into a large pan and heat until it melts.
- Grind the almonds/cashews to a powder.
- Add the onions and the mushrooms and cook on medium/low heat until the mushrooms begin to release liquid and the onions start to brown.
- Now add the ginger and garlic and stir for 1-2 minutes.
- Add the chile powder, poppy seeds, cumin powder and coriander powder and stir once or twice
- Add the almond/cashew powder and the salt and mix well. Turn off the heat.
- Beat the yoghurt with the water, and once the mixture in the pot has cooled down a bit, add slowly to the masala. Cook for about 10-15 minutes, until the sauce thickens a bit, adding a bit more water if the sauce is too thick.
- Add the garam masala and mix well. Cook for another few minutes and serve
