Mushroom Korma

• Mushrooms - 1/2 Kg.
• Cumin seeds - 1/2 tsp.
• Ginger Paste - 1 tsp.
• Garlic Paste - 1tsp.
• Poppy Seeds or khus khus - 3 tbsp.
• Coriander Seeds - 1 tbsp.
• Cloves - 3
• Cinnamon - 3-4 sticks
• Fennel (saunf) - 1 tsp.
• Cardamom or Badi ilaichi - 2
• Tumeric powder - 1/4 tsp.
• Red Chili Powder - 1 tsp.
• Onion - 1 big
• Tomato - 2 big
• Oil - 1/2 cup
• Salt to taste

1. Wash mushrooms thoroughly. Slice into halves and keep aside.
2. Grind coriander, cumin, fennel, poppy seeds, cloves, cinnamon, cardamom into powder and keep aside.
3. Blend ginger garlic onions and tomatos into a paste.
4. Mix mushrooms with all of the above and red chili powder, tumeric and salt .
5. Heat oli in a deep skillet on medium and add mushrooms. Stir for two minutes.
6. Add about 2 cup water. Simmer the flame and let cook for 20 minutes.
7. Enjoy Mushroom Korma with white rice or chapatiies/ parathas.