Rogani Mushrooms

Recipe Ingredients

600		Mushrooms - stemmed and boiled
1/2 cup	118ml	Oil - (100 ml.)
4		Bay leaves
1/2 teaspoon	2.5ml	Mace - (javitri) )
4		Cloves
4		Green cardamom
4		Black cardamom
4		Cinnamon
4 teaspoons	20ml	Ginger-garlic paste
1 1/2 cups	355ml	Tomato puree
		Salt to taste
2 teaspoons	10ml	Chile powder
1 teaspoon	5ml	Turmeric powder
2 teaspoons	10ml	Coriander powder
3/4 cup	177ml	Brown onion paste
3 4.1666666666667E+14/1.25E+15 tablespoons	50ml	Curd - beaten in 100 ml of
		Water
		A pinch of garam masala powder
5		Coriander leaves - chopped
1 teaspoon	5ml	Ginger - julienne
1 teaspoon	5ml	Green chiles - julienne

Recipe Instructions

HEAT oil in a pan. Add bay leaves, mace, cloves, green cardamom, black cardamom and cinnamon. Saute until they crackle.

Stir in the ginger-garlic paste, dissolved in a little water, and stir-fry until the water dries out. Add tomato puree, salt, chile powder, turmeric powder, coriander powder and saute until the oil floats on top. Add the brown onion paste and curd and stir-fry 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, julienne ginger and green chiles.

Source:
Madhur Jaffrey's Indian Cooking

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