Clean, wash, pat dry and quarter mushrooms. Peel, wash and finely chop onions. Peel, wash ginger and garlic and grind to a fine paste. Clean, wash and finely chop fresh coriander leaves.
Wash, roughly chop and puree tomatoes in a blender. Soak cashewnuts, poppy seeds and melon seeds in one cup of hot water for ten minutes. Drain and grind to a fine paste. Whisk yogurt and keep aside.
Heat oil in a pan. Add onions and saute for two to three minutes or until light brown in colour. Add ginger-garlic paste and stir-fry briefly.
Add red chilli powder, coriander powder, cumin powder and salt. Stir well and add prepared tomato puree. Cook on medium heat, stirring continuously, for two minutes or till oil separates. Add mushrooms and saute for two minutes on high heat.
Dilute cashewnut-poppy-melon seeds paste in one and a half cups of water and add to mushroom mixture. Bring to a boil, reduce heat and simmer for five minutes or till mushrooms are cooked.
Sprinkle garam masala powder and chopped coriander leaves and serve hot. |
