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400 gm. fresh mushrooms cleaned and sliced
100 gm. chopped onions
50 gm. ghee (butter-oil)
100 gm. fresh yoghurt
25 gm. tomato puree
3-4 cloves (powdered)
3 gm. cinnaman (powdered)
300 gm. vegetable stock
Salt - pepper - red chilli powder to taste
Fresh coriander leaves to garnish

Method:

Heat ghee in a heavy pan and fry the onions to a golden brown colour. Add the tomato puree, powdered cinnamon and cloves. Keep stirring for 4-5 minutes.

While adding a little water, add the mushrooms, and stir till light brown. Add yoghurt and stir for 3-4 minutes. Finally add 300 gm. of vegetable stock and simmer for 15 minutes. And the salt, pepper, red chilli to taste. Garnish with chopped fresh coriander leaves and serve. Serve with rice or parathas.

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