Recipe - Rogani Mushrooms

600 g Mushrooms; stemmed and
boiled
One half cup Oil; (100 ml.)
4 Bay leaves
One half teaspoon Mace; (javitri) (2 g.)
4 Cloves
4 Green cardamom
4 Black cardamom
4 Cm cinnamon
4 teaspoon Gingergarlic paste; (20 g.)
1 One half cup Tomato puree; (300 ml.)
Salt to taste
2 teaspoon Chilli powder; (10 g.)
1 teaspoon Turmeric powder; (5 g.)
2 teaspoon Coriander powder; (10 g.)
Three fourths cup Brown onion paste; (150 ml.)
3 1/3 tablespoon Curd; beaten 100 ml.
; water (50 ml.)
A pinch of garam masala
powder
5 g Coriander leaves; chopped
1 teaspoon Ginger; julienned (5 g.)
1 teaspoon Green chillies; julienned (5
g.)

HEAT oil in a pan. Add bay leaves, mace, cloves, green cardamom, black
cardamom and cinnamon. Saut‚ till they crackle.

Stir in the gingergarlic paste, dissolved in a little water, and stirfry
till the water dries out. Add tomato puree, salt, chilli powder, turmeric
powder, coriander powder and saut‚ till the oil floats on top. Add the
brown onion paste and curd and stirfry for two minutes. Add the mushrooms
with water. Cook on low heat until the curry thickens and the mushrooms are
cooked. Remove from heat and transfer to a serving dish.

Serve hot, garnished with garam masala powder, coriander leaves, julienned
ginger and green chillies.

Converted by MC_Buster.

NOTES : (Mushrooms cooked in a rich onion and tomato curry)

Converted by MM_Buster v2.0l.