Mushroom Gravy

 

What you need:

1 tablespoon oil/or ghee

1 Onion [Sliced long]

1 tablespoon Ginger Garlic Paste

2 - 3 Green Chilli [Slit] 

2 Tomatoes [Diced small]

1 tablespoon 13 Spice Powder

1 teaspoon Clove-Cinamon Powder

1 teaspoon Pepper Powder

1/2 teaspoon Turmeric Powder

1 teaspoon Chilli Powder

1 teaspoon Dhania Powder

1 tablespoon Soya Sauce

1 teaspoon Vinegar

1 teaspoon Kasuri Methi

1 tablespoon Coriander [chopped fine]

250 grams Mushroom [Diced]

Salt to taste

Coriander

How to make it:

1. In a heavy-bottom pan, heat oil/or ghee.
2. Add Onions and sauté till they turn golden brown.
3. Add Ginger Garlic Paste, Green Chilli and cook till the raw flavour is removed.
4. Add tomatoes and cook till them become soft.
5. Add 13 Spice Powder and Clove-Cinamon Powder. Cook well.
6. Add Pepper Powder, Turmeric, Chilli Powder and Dhania Powder. Cook well.
7. Add Soya Sauce and Vinegar.
8. Add the cleaned and diced Mushrooms, Salt, Kasuri Methi and cook well till the Mushrooms are completely cooked. [Please note, when the mushrooms are cooking, it releases a lot of water. Let the gravy cook in the same liquid as all the flavours are in it. Do not strain/discard the liquid to fasten the cooking process.]
9. Garnish with chopped Coriander.
10. Serve with hot Phulkas