Mushroom Korma

Course : Curry
Serves: 4
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1 pound mushrooms
2 tablespoons poppy seeds -- (gasgasalu)
1 tablespoon coriander seeds
1/2 teaspoon cumin
1 teaspoon ginger paste
4 whole cloves
1 piece cinnamon stick -- (1 inch)
1/2 teaspoon aniseed -- (saunf)
2 whole cardamom
1/4 teaspoon turmeric
1 teaspoon red chile powder
1 large onion
2 medium tomatoes
3/4 cup oil
1 teaspoon salt -- to taste

Preparation / Directions:

Wash mushrooms thoroughly. Slice into halves and keep aside. Crush coriander, cumin, aniseed, poppy seeds, cloves, cinnamon, cardamom into powder and keep aside. Make into a paste ginger, garlic, onion and tomato. Mix mushrooms with all of the above and red chile powder, turmeric and salt to taste. In a deep skillet heat oil on medium and add mushrooms. Stir for two minutes. Add about 1.5 cup water. Lower heat and let cook for 15-17 minutes. Goes well with plain white rice and/or parathas.

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