- Mushroom: 300gm
- Onion: 2 no. (Small)
- Tomato: 1no. (Small)
- Ginger paste: 1 teaspoon
- Garlic paste: half teaspoon
- Green chili: 2 no.
- Oil: 2 table spoon
- Cumin seed: half teaspoon
- Garlic: 2 flake
- Bay leaf: 2 no.
- Clove: 2 no.
- Cinnamon: 1” piece
- Green cardamom: 1 no.
- Mace: 1 small piece
- Black pepper: 8-10 no.
- Curd: 1 tablespoon
- Fresh cream: 1 tablespoon (optional)
- Salt: 1teaspoon
- Turmeric powder: 1 teaspoon
- Red chili powder: 1 teaspoon
- Coriander powder: 1 teaspoon
- Garam masala powder: one forth teaspoon
- Fresh coriander leaves: 2 tablespoon (chopped)
- Water: half cup
- Peel off the each mushroom, chop into two halves.
- Peel off and chop the garlic in three to four pieces each.
- Cut onion, green chili and tomatoes into small pieces. Keep aside.
- Heat oil in a pan till smoke comes.
- Put bay leaf, whole Garam masala (green cardamom, mace, clove, black pepper and cinnamon),
- Cumin seed and chopped garlic fry till garlic become light brown.
- Add green chili, and onion, brown the onion on high flame. (About5- 7minutes)
- Add chopped tomato, ginger paste, and fry it about 3 minutes.
- Add mushroom, chili powder, coriander powder. Reduce to low flame.
- Fry till liquid dries up (about 5-10 minutes).
- Add fresh cream, stir it.
- Add salt and continue to cook for another 2 minutes.
- Add curd, stir continuously on low flame till oil separate from the masala.
- Add hot water. Close lid.
- Reduce to lower heat and cook for 3- 5 minutes.
- Add Garam masala powder and chopped coriander leaves and put off the flame..
- Serve hot with roti or paratha.
Mushroom has large amount of vitamin D2.
It is low calorie food, excellent source of vitamin B.