Ingredients:

Button Mushrooms – quartered
Onion paste 1 cup
Ginger paste 1 spoon
Garlic paste 1 spoon
Tomato puree 1 cup
Salt
Turmeric powder 1/4 spoon
Kashminri chili powder/Chili powder 1 spoon
Coriander seeds powder 1/2 spoon
Garam Masala powder 1/2 spoon
Fresh yogurts 1 cup
Oil 1/4 cup.

For Tempering:

Dry red chilies 6
Curry leaves few
Oil few spoons.

Method:

In a deep wok, heat oil. Add onion paste and fry till it turns to golden color.

Add ginger + garlic paste now, fry real good until its raw odour leaves.

Now add tomato puree too. Continue stirring until oil shows up on top.

Add salt, turmeric, chili, coriander and garam masala powders. Fry for few minutes.

Now add quartered mushroom pieces and fry real good.

Add 1-2 cups of water. Cover and cook till its tender.

When it is done and gravy thickens as well, stir-in yogurts. Try to set the stove over medium heat now. Do not cover. Let it come to boil once or twice. Remove from heat.

Now in a seperate shallow pan, heat oil. Fry chilies and curry leaves. Garnish the curry with this.

Serve warm as a side dish for chappathis, pulkas or even palin rice.