PREPARATION

1. Heat 50 milliliters oil in a pot, add 3 pods green cardamom, 1 inch cinnamon stick, 1 pod black cardamom, 1 bay leaf, 3 pods cloves, 2 mace strand and stir well.

2. Add 1/2 tablespoon ginger garlic paste, 1 teaspoon green chili and saute for 2 - 3 minutes.

3. Then, add 75 grams onions and fry till translucent.

4. Add 195 grams tomato and saute till it tuns soft and pulpy.

5. Transfer the mixture into a blender and blend it into smooth puree.

6. Heat 1 tablespoon oil in a another pot, add the blended mixture in it and stir well.

7. Add 1/2 teaspoon turmeric and stir again.

8. Then, add 1 teaspoon coriander powder, 1/2 teaspoon red chili, 1 teaspoon salt and mix it well.

9. Now, add 250 grams mushrooms and mix it well.

10. Add 40 grams fenugreek leaves and mix it well. Cook for 5 - 7 minutes.

11. Then, add 220 milliliters water and stir well.

12. Cover it with lid and cook for 5 - 10 minutes.

13. Garnish with coriander.

14. Serve hot.