Ingredients

• Button Mushrooms – 450 grams
• Tomatoes – 300 grams
• Onion – 1
• Ginger – 2 inch root
• Garlic – 10 cloves
• Turmeric Powder – ½ tsp
• Chilli Powder – 1½ tsp
• Cumin Powder – ½ tsp
• Cardamom Pods – 2
• Black Peppercorns – 5
• Coriander Leaves – 1 bunch
• Water – 150 ml
• Olive Oil – 2 tbsp
• Salt to Taste

How to Make Button Mushrooms in Tomato Gravy

• Finely chop tomatoes and onion, store separately
• Cut button mushrooms into 4 quarters
• Make a paste of ginger and garlic
• Finely chop fresh coriander leaves
• Heat oil in a heavy bottomed non-stick pan
• Add cardamom pods and black peppercorns, sauté for few seconds.
• Add onion and sauté till translucent, for about 2 mins.
• Add salt, ginger-garlic paste, turmeric, chilli and cumin powders, sauté for a minute till the raw flavours leave.
• Add the tomatoes and water, cook to one boil.
• Lower heat and cook till tomatoes are mashed up to a soft, smooth paste; about 10 mins whilst stirring continuously
• Add the mushrooms, cover and cook for about 20 mins on low heat.
• Serve with rice or naan, garnished with chopped coriander leaves.