Ingredients

• 225 gms - mushroom, soaked overnight
• 6 medium potatoes, peeled and halved
• 2 large ripe tomatoes
• 1/4 cup - (50 gms.) shelled peas
• 2 medium onions, finely chopped
• 2 tsp - cumin seeds
• 2 tbsp - fresh ginger, grated
• 1 green chilli, ground to a paste
• 1 level tsp - turmeric powder
• 1 level tsp - chilli powder
• 1 1/2 level tsp - salt
• 4 cloves garlic, ground to a paste
• 1 tbsp - poppy seeds, ground to a fine paste
• 2-inch long piece of cinnamon
• 3 cloves, crushed
• 3 cardamoms, shelled and crushed
• 2 bay leaves
• 4 tbsp - oil
• 3 cups - water
• 2 tbsp - fresh mint leaves, shredded

How to Make Gucchi badshahi

• Wash and drain the mushroom.
• Discard the woody stalk.
• Heat oil, fry onions for a few minutes, add cinnamon, cloves and cardamom.
• Stir in ground cumin-ginger paste and fry until light brown.
• Add ground poppy seeds-garlic paste.
• Stir frequently and fry until deep brown.
• Add tomatoes and fry again over medium heat until the oil begins to separate.
• Add chilli powder, turmeric powder and bay leaves. Stir well.
• Add potatoes stirring continuously and fry for a few minutes.
• Add mushroom and peas with water.
• Cover and simmer until tender.
• Serve hot garnished with shredded mint leaves.