Ingredients
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4 tablespoons ghee or 4 tablespoons butter
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4 large garlic cloves, crushed
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14 ounces canned chopped tomatoes
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1 teaspoon ground turmeric
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1 teaspoon garam masala
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1/2 teaspoon chili powder
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1/2 teaspoon sugar
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salt
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1/2 cup plain yogurt
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chopped fresh cilantro
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2 large onions, chopped
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1 lb cremini mushroom, thickly sliced
Instructions
- Melt the Ghee in a large skillet or wok, over medium-high heat. Add the onion and saute, stirring frequently for about 5-8 minutes until they are golden.
- Stir in the garlic and saute another 2 minutes.
- Add the chopped tomatoes and their juice and mix. Stir in the turmeric, garam masala and chili powder and continue cooking for an additional 3 minutes.
- Add the mushrooms, sugar, and salt, to taste, and cook for about 8 minutes until they have given off their liquid and are soft and tender.
- Turn off the heat and stir in the yogurt, a little at a time, stirring very well so it doesn't curdle. Taste and adjust the seasoning if needed.
- Sprinkle with cilantro and serve.