Mushroom Masala

Paste 1: In a pan add 1 teaspoon oil. Add the chopped onion and fry. Cool it. Grind it.

Paste 2: Make tomato puree. Paste 3: Put all the ingredients in a jar and make a fine paste.

Paste 4: Soak cashew and poppy seeds in water for 15 minutes. Then add this in jar, add curd and make a fine paste.

In a pan add 2 tablespoon oil, add diced onion, fry for a minute and remove it into a bowl. To the same pan add capsicum, fry for a minute and remove it into a bowl. (To give a crunch element to the dish). Deseed tomato, dice it and fry for 10 seconds and remove (over frying will make it soggy). Add chopped mushroom (I chopped 1 mushroom into 4 piece) to a pan. Mushroom leaves the water. Fry until all the water has evaporated.

In a pan heat oil (approx 5 tablespoon or as per taste). Add in Paste 1. Fry until the pungent smell of onion is gone and onion paste is bit golden brown.

Now add Paste 2. Fry until tomato puree is cooked half way. Add in red chilli powder, dhania powder, turmeric, salt, garam masala, jeera powder. Fry until masala is cooked.

Now add Paste 3. Mix well. Add water if necessary. Cook it for 5 minutes.

Now add Paste 4. Mix well. Add water to reach gravy consistency. Check for seasoning. Adjust seasoning if necessary. Add in kasuri methi and mix. Now add in mushroom, mix well. Add in diced and tossed onion, capsicum and tomato. Gently mix it up. Serve it with puri or roti.