Mushroom Masala

Instructions

1. Prepare the mushrooms
   Clean the mushrooms with a damp cloth to remove any dirt. Cut them into quarters or thick slices. Set aside.
2. Sauté the spices
   Heat oil or ghee in a large pan over medium heat. Add cumin seeds and let them splutter. Add the finely chopped onions and sauté until golden brown, about 5-6 minutes.
3. Add aromatics
   Add the minced garlic and grated ginger to the pan. Sauté for another 1-2 minutes until fragrant, being careful not to burn the garlic.
4. Cook the tomato base
   Add the tomato puree to the pan. Cook for 5 minutes until the oil starts to separate from the mixture. Add turmeric, coriander powder, red chili powder, and salt. Mix well and cook for another 2 minutes.
5. Add the mushrooms
   Add the quartered mushrooms to the pan and mix well to coat them with the spice mixture. Cook for 5-7 minutes until the mushrooms start to release their moisture and begin to soften.
6. Simmer the curry
   Pour in the water, stir well, and bring to a simmer. Cover and cook for 10 minutes on low heat until the mushrooms are completely tender and have absorbed the flavors.
7. Finish with cream
   Reduce the heat to low. Stir in the heavy cream and garam masala. Simmer for another 2-3 minutes without boiling to allow flavors to blend.
8. Garnish and serve
   Turn off the heat and garnish with freshly chopped coriander leaves. Serve hot with naan, roti, or steamed rice.