Mushroom curry

Ingredients: 

Gravy:

2 tbspn oil
1/2 tbspn cumin seeds
2 medium onion, minced
2 tspn ginger-garlic paste(I prefer to ground it fresh)
3-4 medium sized tomatoes, pureed or finely chopped
2-3 tspn curry powder(i used the home made curry masala)
1/4 tspn turmeric powder
1/4 tspn chili powder or according to taste
1 tbspn dry kasoori methi
4-5 curry leaves
3-4 long green chillies slit
fresh cilantro/coriander
Salt

For marinating the Mushrooms:

1/2 box of fresh mushrooms (about 15 mushrooms slit into 2)
¼ tspn turmeric
1 tspn chili powder
1 tspn powdered pepper
1/4 cup yogurt
1 tbspn oil

Method:

1. Wipe the mushrooms clean with a paper towel. If the mushrooms are large, cut them in half, if not leave them whole. Mix together the mushrooms, pepper, turmeric, chili powder, and yogurt and set side.

2. Heat oil in a wok, and add the cumin seeds and curry leaves. When they begin to sizzle add the onion. Cook on medium heat till onion is brown.

3. Then add the ginger garlic paste and stir for about a minute. Add the finely chopped tomato or puree and clillies along with the curry masala, turmeric and chili powders.

4. Bring to a boil. Then reduce heat to simmer, and let the gravy cook for about 10-12 minutes or till it thickens and oil floats on top. If the gravy gets too thick add a bit of water.

5. While the gravy is cooking. Heat a large skillet and add oil. When the oil is hot, add the mushrooms. Do this in batches if needed. Cook the mushroom on medium heat, till they start to brown a little. Don’t move the mushrooms around too much, they wont brown.

6. When the gravy is done, add the sautéed mushrooms to it. Also add kasoori methi and salt. Cook on medium heat for about 2-3 minutes. Turn off heat and garnish with chopped cilantro\Coriander.