PREPARATION

1. In a mixing bowl, add 360 grams mushrooms, 1 tablespoon garlic paste, 1 tablespoon ginger paste, 1 teaspoon salt and mix it well.

2. Marinate for 10 - 15 minutes.

3. Take a pan, add 1 tablespoon coriander seeds, 1 teaspoon fennel seeds, 1 teaspoon cumin seeds, 3 dry red chili, 4 black peppercorns, 3 pods cloves, 2 pods green cardamom, 1 pod black cardamom, 2 star anise and dry roast until it turns golden brown in color.

4. Remove it from heat and transfer it to a mortar.

5. Crush them with the help of a pestle.

6. In a mixing bowl, add 230 grams curd, add the crushed spices, 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon turmeric, 1 teaspoon paprika and mix it well. Keep aside.

7. Heat 50 milliliters oil in a heavy skillet, add 170 grams onions and fry till translucent.

8. Add 1 tablespoon garlic, 1 tablespoon ginger and saute until it turns golden brown in color.

9. Now, add 250 milliliters tomato puree, 1 tablespoon green chili and mix it well.

10. Cook for 5 - 7 minutes on medium heat.

11. Add the prepared curd mixture and mix it well.

12. Cover it with lid and cook for about 5 - 8 minutes on medium heat.

13. Open the lid and give it a nice stir.

14. Then, add the marinated mushrooms and mix it well.

15. Bring it to a boil.

16. Cook for 5 - 7 minutes on medium heat.

17. Add 90 grams onions, 2 tablespoons fenugreek leaves and mix it well

18. Cook for another 3 - 5 minutes on medium heat.

19. Add 2 tablespoons coriander and mix it well.

20. Garnish with coriander.

21. Serve hot with roti or naan.