Ingredients

• 10 to 15 - white mushrooms, washed and sliced in half
• 3 to 4 - ripe tomatoes
• 3 cloves - garlic, chopped well
• 1 inch - ginger
• 1 - big onion
• 1/2 - potato, boiled
• 2 to 3 - green chillies
• 2 tsp - soya sauce
• 1 tsp - peanut butter/peanut powder
• garam masala (to taste)
• pinch - turmeric powder
• 1 tsp - coriander powder
• 2 tsps - tomato ketchup
• chilly powder (to taste)
• coriander leaves
• ghee as required
• 1 tsp - cream
• salt to taste
• For tadka :
• 1 tsp - cumin seeds
• 1 - cinnamon stick
• 1 tsp - fennel seeds

How to Make Tangy Mushroom Curry

• In a bowl, mix the soya sauce with some garlic and the mushrooms. Keep aside.
• In a frying pan, add ghee and saute the thinly sliced onions with ginger-garlic until crisp and brown.
• In a blender, grind tomatoes, green chillies, potatoes and peanuts (if using whole).
• Add the blended paste to the onions (add a little water if it's too thick) and let it cook for a minute or two.
• Add the peanut butter now if you haven't used the whole peanut/powder.
• Add the masala powders, salt and ketchup. Mix well.
• Next, add the mushrooms.
• Once done, add coriander leaves and a dash of cream.
• Pour over the tadka and simmer for a while.
• This tastes wonderful with basmati pulav or rotis.