Ingredients

• 750g - fresh mushrooms
• 1 cup - yoghurt
• 1/4 cup - oil
• Salt to taste
• 3 cloves
• 1-inch piece cinnamon
• A pinch of powdered mace (jaiphal)
• 1 bay leaf
• 1 cup - chopped onions
• 2 tbsp - chopped ginger
• 1 tbsp - chopped garlic
• 5-6 green chillies, chopped
• 1/2 tsp - red chilli powder, 1/2 tsp - coriander powder
• 1/2 cup - chopped tomatoes
• 1 heaped tbsp - kasuri methi
• 3 tbsp - chopped coriander

How to Make Dum pukht methi mushrooms

• Trim, wash, blanch, and slice the mushrooms.
• Beat the yoghurt until smooth.
• Combine the beaten yoghurt, salt, and sliced mushrooms in a large bowl. Set aside for 30 minutes.
• Heat oil in a heavy bottomed pan.
• Add the cinnamon, cloves, green and black coriander, bay leaves, and mace. Saute for 2 to 3 minutes.
• Add onions and fry until golden brown.
• Add ginger, garlic, and green chillies. Saute for 2 minutes.
• Add 5 to 6 tablespoons of water, coriander powder, and red chilli powder. Stir-cook for half a minute.
• Add tomatoes, and fry until the oil leaves the masala and floats on top.
• Add the marinated mushrooms along with the marinade and ¼ cup water.
• Bring to a boil, and cook covered on low heat until the mushrooms are cooked and the oil leaves the masala once again. Adjust the salt.
• Sprinkle kasuri methi and coriander over the mushrooms.
• Cover and seal the dish with dough and put on dum in a preheated oven for 15 minutes.
• Serve immediately with rotis, parathas, or naan.