Mushroom Curry

Ingredients:

250 grams fresh mushrooms
2 cardamoms
2 bay leaves
3 cloves
½ tsp garam masala
½ tsp chilli powder
1 tsp ginger, finely chopped
2 green chillies, chopped
1 teacup beaten curds
½ teacup coriander, chopped
4 tbsp ghee or refined oil
salt to taste
To be ground into paste:
2 onions
6 cloves garlic
12 mm (½") piece ginger
3 tbsp cashewnuts

Method:

For the paste:
Boil the onions in 1 cup of water until it becomes soft.
Put the garlic, ginger and cashewnuts and make a paste.
How to proceed:
Cut the mushrooms and keep them in hot water for 2 minutes and drain.
Heat the ghee and put the cardomoms, bay leaves and cloves and sauté
for a few seconds.
Put the paste and sauté again for 2 to 3 minutes.
Put the garam masala,
chilli powder, ginger and green chillies and sauté for another ½
minute.
Remove the vessel from the fire and put the curds and stir well.
Keep the vessel on a low heat and keep on stirring all the time.
Put the mushrooms, coriander and salt and cook for a few minutes.
Ready to serve.