Mushroom phool makhana curry

Ingredients:

Mushroom-10-12 small
Phool makhana-1.5 cups
Oil-1 tbsp
Onions-1 large
Tomatoes-1 large
Salt-to taste
Ginger garlic paste-1 tbsp
Cumin seeds-1/2 tsp
Turmeric-1/4 tsp
Red chilly powder-1 tsp
Cumin powder-1/2 tbsp
Amchur-1 tsp
Garam masala-1 tsp
Corriander powder-1 tbsp
Corriander-1/4 cup

Method:

1. Finely chop onions, tomatoes and mushroom. Keep them aside.
2. Heat 1 tbsp oil in a pan and add cumin seeds. Allow them to splutter.
3. Add finely chopped onions, salt, ginger garlic paste and brown the onions.
4. Now add finely chopped tomatoes, cover the lid and cook till mushy.
5. Remove the lid and cook till oil is released.
6. Add chopped mushrooms and cook till released water is evaporated.
7. Meanwhile, in a separate pan, roast phool makhana till crisp on a small flame. Be careful not to burn them.
8. Once mushrooms are cooked, add phool makhana, salt, cumin powder, corriander powder, turmeric, amchur, chilly powder, garam masala. Combine well.
8.  Add 2 cups of water and mix well. Cook till masalas are well combined and curry reaches desired consistency.
9. Adjust for spices, add more water if needed, cover the lid and simmer for 5 min.
10. Turn off the stove and garnish with corriander. Serve with rice or roti.