Crafts and Life

5 tablespoons corn or peanut oil
2 medium sticks of cinnamon
2 smallish onions, about 180g/6 oz, very finely chopped (this can be done in a food processor using the pulse/start and stop method)
3 fresh, hot green chillies, finely chopped
250ml/8 fl oz natural yoghurt
salt
900g/2 lb button mushrooms
¹/₄ teaspoon ground cloves
¹/₄ teaspoon ground cardamom seeds
60g/2 oz fresh coriander leaves and small stems, well chopped
3 tablespoons double cream, optional

Pour the oil into a wide, heavy. lidded pan or wok, and set over a medium-high heat.  When the oil is hot, put in the cinnamon.  Stir once, then quickly add the onions and green chillies.  Stir and fry for 5-7 minutes or until the onions are a golden-brown.  Take the pan off the heat and add the yoghurt and ¹/₂ teaspoon salt.  Return the pan to the heat and cook, stirring, untill all the yoghurt is absorbed and you can see the oil at the edges.  Put in the mushrooms, another ³/₄-1 teaspoon salt, the cloves and cardamom and all the coriander.  Stir, reduce the heat to low, cover and cook gently for 10-15 minutes, stirring now and then.  Remove the lid, increase the heat to medium-high, and boil off some of the liquid, stirring as you do so.  Add the cream, if desired, and stir it in.

Serves 6 – taken from Madhur Jaffrey's Ultimate Curry Bible