Mushroom Keema

Ingredients

• 30-35 button mushrooms, halved
• 3 tablespoons oil
• 6-8 black peppercorns
• 3-4 green cardamoms
• 4-5 cloves
• 1 inch cinnamon 
• 2 bay leaves
• 1½ teaspoons cumin seeds
• 2-3 green chillies, finely chopped
• 1 tablespoon finely chopped ginger
• 1½ tablespoons finely chopped garlic 
• 2 medium onions, finely chopped
• Salt to taste
• 2 small tomatoes, chopped
• 1 teaspoon coriander powder
• 1 teaspoon red chilli powder
• ½ teaspoon turmeric powder
• 1 teaspoon garam masala powder
• ½ lemon
• 2-3 tablespoons chopped fresh coriander leaves + for garnish
• To serve
• Pavs as required
• Onion slices as required
• Lemon wedges as required

Method

1. Put the button mushrooms in a chopper and finely chop them. Transfer into a large bowl.
2. Heat oil in an iron pan, add black peppercorns, green cardamoms, cloves, cinnamon, bay leaves, cumin seeds, green chillies, ginger and garlic, mix and sauté for 1-2 minutes. 
3. Add onions and salt, mix well and saute till golden brown.
4. Add tomatoes, mix and saute till soft and pulpy. 
5. Add coriander powder, red chilli powder, turmeric powder and garam masala powder,  mix well and saute for 1-2 minutes. 
6. Add chopped mushrooms, mix and sauté for 2-3 minutes on high heat. Reduce the heat to medium and continue to cook for 6-8 minutes or till done. 
7. Squeeze the juice of lemon directly into the pan and mix well. 
8. Sprinkle the coriander leaves and mix till well combined. 
9. Transfer the mushroom keema into a serving bowl. Garnish with coriander leaves and serve hot with pavs, onion slices and lemon wedges.