Ingredients
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4 tablespoons oil
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4 cardamom pods
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2 bay leaves
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4 whole cloves
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2 -3 pieces cinnamon bark
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3 garlic cloves, peeled and finely chopped
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2 chilies, finely chopped
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1/4 inch fresh ginger, peeled and finely chopped
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1 teaspoon coriander powder
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1 teaspoon cumin powder
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1 teaspoon salt
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1/2 teaspoon garam masala
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2 tablespoons red paprika
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2 tablespoons tomato puree
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5 tablespoons plain yogurt
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16 ounces onions, peeled and finely chopped
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1 lb mushroom
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6 whole black peppercorns
Instructions
- Heat the oil in a large pan.
- Add cardamom pods, bay leaves, black peppercorns, cloves and cinnamon.
- Wait until the cloves swell up or the bay leaves begin to take on colour. This just takes a few seconds.
- Now add chopped onions, stir and fry until they are golden brown.
- Turn heat to low and add garlic, ginger, chillies, coriander powder, cumin powder, salt, garam masala, paprika, tomato puree and stir to mix.
- Cool this mixture by placing pan into a bowl of cold water.
- Now put in a tablespoon of yoghurt one spoon at a time incorporating it into the sauce each time before adding any more. Then add mushrooms and stir to mix. Turn heat to medium low, cover and simmer for about 10 - 15 minutes or until the sauce has reduced and turned fairly thick or until the mushrooms are cooked.