Button Mushrooms – 2 cups ( chopped )
Spring onion greens – 20 stalks ( chopped )
Turmeric powder – ¼ tsp
Garam masala powder – A pinch
Cumin seeds – 1 tsp
Coriander leaves – Little ( finely chopped )
Salt – To taste
Oil - 3 tsp
For grinding masala :
Tomato – 1 ( chopped )
Red chillies – As per taste or 3
Peppercorns – 1 tsp
Saunf / Fennel seeds – 1 tsp
Coriander seeds – 2 tsps
Cashewnuts – 10 ( soaked in water )
Grind tomato + red chillies + peppercorns + fennel seeds + coriander seeds + cashewnuts into a fine paste by adding little water. Keep aside.
In a kadai , heat oil. Add cumin seeds. After it starts to crackle , add chopped spring onion greens and sauté for a while. Add chopped mushrooms and turmeric powder. Stir continuously. Add garam masala powder and mix evenly. Add ground paste ( If the gravy is too thick, add little water ). Add salt to taste and mix evenly. Cook till oil gets separated from the gravy. Finally , garnish with chopped coriander leaves.
Serve hot with rotis / chapatis / phulkas.