|Onions||2 , chopped|
|Tomato puree||2 Tablespoon (Tomato Paste)|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground cloves||1⁄2 Teaspoon|
|Mushrooms||1 Pound, sliced (4 Cups)|
|Natural yogurt||2⁄3 Cup (10.67 tbs)|
|Vegetable stock||1⁄2 Pint|
|Chili powder||1⁄4 Teaspoon|
|Fresh coriander leaves||1⁄4 Teaspoon (To Garnish)|
Fry the onions in the fat until golden brown.
Add the tomato puree, cinnamon and cloves and continue cooking, stirring constantly, for 4-5 minutes.
Add the mushrooms and a few drops of water.
Cook, stirring until the vegetables are lightly browned.
Add the yogurt and cook for a further 3 minutes.
Then add the stock and simmer for 15 minutes.
Sprinkle in salt and pepper to taste, and the chilli powder.
Cook another 5 mins more.