INGREDIENTS

Mushrooms - 1 lb
Tomato
(big) - 2 nos
Turmericpowder
- A pinch
Greenchillies
- 2 nos
Corianderpowder
- 2 tsp
Onion
(large) - 1 no
or 1 cup when diced
Poppyseeds
(Khashakhasha) - 3 tsp
Cuminseeds
(Jeerakam) - 1 tsp
Cloves
(Grambu) - 4 nos (optional)
Cinnamon(Karugapatta) - 1" stick (optional)
Cardamom
(Elakka) - 2 nos
Cashews - A few
Ghee
- 1 spoon
Cream
- 1 tsp for garnishing (optional)
Ginger
-garlic paste - 2 tsp
Oil
Corianderleaves
Salt
- As reqd
Chillypowder
- 1 tsp

DIRECTIONS
Step 1. Clean and chop the mushrooms well into small cubes.
Step 2. In a spoon of ghee, fry the cashews until golden brown and keep aside.
Step 3. Grind together coriander powder, cumin seeds, cardamom, poppy
seeds, cloves and cinnamon together into fine powder and keep aside.
Step 4. Heat the oil in a pan.
Step 5. Add the onions & green chillies and saute until golden brown.
Step 6. Meanwhile, boil 2 cups of water for 5 minutess and add tomatoes to
the boiling water and leave it for 2 minutes.
Step 7. When the tomatoes start to separate from the skin, take them out and
remove the skin and grind them to smooth paste.
Step 8. Once the onions are sauted well, add ginger-garlic paste and saute
for 1 more minute.
Step 9. Add the mushrooms, fried cashews, chilly powder, turmeric, salt and
the spice powder from step 3 and saut for 3 - 4 minutes.
Step 10. Cover the lid and cook on medium flame for 2 more minutes.
Step 11. Add the tomato puree to it, stir well and cover and cook for 4 - 5
minutes.
Step 12. Add 1 cup or more hot water and cover the pan with lid and cook till
done.