Mushroom curry

Ingredients 

• 6 button mushrooms, quartered
• 2 tablespoons oil
• 1 inch cinnamon piece 
• 4 cloves
• 1 teaspoon fennel seeds (saunf)
• 1 teaspoon cumin seeds
• 10 curry leaves
• 2 green chillies
• 1 tablespoon ginger-garlic paste
• 2 medium onions, pureed
• 1 medium tomato, pureed
• 1 teaspoon red chilli powder
• 1 teaspoon garam masala
• Salt to taste
• 2 tablespoons chopped coriander leaves 

Method

1. In a kadai heat half tablespoon oil, saute the mushroom for a minute. Remove and set aside. In the same kadai add the remaining oil, add cinnamon stick, cloves, fennel seeds, cumin seeds and curry leaves. Saute for a minute.
2. Add green chillies, ginger garlic paste and onion paste. Mix well. Cook for five minutes on low heat. Add tomato puree, red chilli powder, and garam masala. Mix well. Add little water and salt. Allow the mixture to boil. Add the mushrooms and coriander leaves. Mix well and cook till mushrooms are soft
3. Serve with roti.