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1
Cut the mushrooms in half.
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2
Finely chop the onion, ginger and garlic.
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3
Open the tomato can.
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4
Finely chop the fresh coriander leaves too.
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5
Heat the vegetable oil in a frying pan, and stir fry the chopped garlic and ginger over medium heat.
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6
Be careful not to let it burn.
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7
Once the ginger has turned light brown, add the black pepper and turmeric and mix with the oil (about 30 seconds).
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8
Add the onion and stir-fry for about 3 minutes over medium heat.
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9
It will be like this.
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10
Add the garam masala, coriander powder and cumin powder, and mix well to blend with the oil.
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11
If you like a spicy curry, add 1/4 to 1/2 teaspoon of cayenne powder, and stir fry for another minute.
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12
See the Hints.
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13
Add the canned tomato and stir fry well over medium-high heat.
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14
The tomatoes will lose their color and texture and become paste-like.
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15
Some oil will come out of them too.
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16
Add the mushrooms and salt.
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17
Mix the tomato base and the mushrooms, cover the pan with a lid, and simmer over low heat for about 15 minutes, stirring occasionally.
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18
Some moisture will come out of the mushrooms and it will look like this.
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19
Add the chopped coriander leaves and simmer for another 2 minutes over low heat.
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20
Taste, and adjust the seasoning with salt if needed.
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21
Transfer to serving plates, garnish with fresh coriander leaves and it's done.
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22
Put a pat of butter on top and enjoy with rice and naan bread.
