Punjabi Mushroom Masala Curry

Ingredients

1. 500g white button mushrooms, cleaned and sliced
2. 2 onions, finely chopped
3. 2 tomatoes, finely chopped
4. 2 cloves garlic, minced
5. 1-inch ginger, grated
6. 2 green chilies, finely chopped
7. 1 teaspoon cumin seeds
8. 1 teaspoon coriander powder
9. 1/2 teaspoon turmeric powder
10. 1/2 teaspoon red chili powder, adjusted to taste
11. 1 teaspoon garam masala
12. 4 tablespoons plain yogurt
13. Salt to taste
14. Fresh coriander leaves for garnish

Instructions

1. Heat oil in a deep pan or skillet over medium heat. Add cumin seeds and let them sizzle for a few seconds.
2. Add the chopped onions and sauté until they become golden brown.
3. Add minced garlic, grated ginger, and chopped green chilies. Sauté for about 2 minutes until fragrant.
4. Add the chopped tomatoes and cook until they soften and the oil begins to separate from the mixture.
5. Add coriander powder, turmeric powder, red chili powder, and salt. Mix well and cook for another 2 minutes.
6. Add the sliced mushrooms and stir well until they are completely coated with the spice mixture.
7. Cover the pan and cook the mushrooms for 5 to 7 minutes, stirring occasionally.
8. Once the mushrooms are tender, reduce the heat and add the plain yogurt. Mix gently until well combined.
9. Sprinkle garam masala over the curry and mix well. Allow it to simmer for another minute or two.
10. Garnish with fresh coriander leaves and serve hot with rice, naan, or roti.

Punjabi Mushroom Masala Curry