Mushroom keema recipe

INGREDIENTS:

1. Mushroom - 1 packet
2. Cumin seed - 1/4 teaspoon (tsp.)
3. Black pepper - 4 count
4. Clove - 5 count
5. Cinnamon stick - 2 small piece
6. Coriander powder - 2 teaspoon (tsp.)
7. Chili powder - 1 teaspoon (tsp.)
8. Garam masala powder - 1 teaspoon (tsp.)
9. Turmeric powder - 1/2 teaspoon (tsp.)
10. Chopped tomato - 1
11. Chopped onion - 1
12. Garlic - 5 to 6 clove
13. Chopped Green chili - 1
14. Coriander leaf - little
15. Yogurt (curd) - 2 teaspoon (tsp.)
16. Oil - as needed
17. Salt - as needed.

PREPARATION:

1. Grind the mushroom in a mixer (blender) into a very small pieces and keep it aside.
2. In a pan heat little oil, cinnamon stick, clove, black pepper, cumin seeds and sauté. Once fried well add the garlic, onion and sauté until the onion turns translucent. Now add the tomato, green chili and sauté until the tomato becomes mushy. Cool this to room temperature and grind to a fine paste.
3. In a pan heat oil and add the ground mushroom and sauté for 3 to 5 minutes or until they are sautéed.
4. Now add the ground masala paste, coriander powder, chili powder, garam masala powder, turmeric powder and sauté until the raw smell is gone.
5. Now add the yogurt (curd), salt, water as needed and bring to boil. Cook this until the masala consistency is reached or to your thickness preference. Garnish with coriander and serve.

NOTES:

1. Cooking time: 30 minutes, Preparation time : 20 minute