2 Tablespoons vegetable oil
1/2 teaspoon cumin seeds
1/4 teaspoon black peppercorns
4 green cardamom pods (which I forgot, whoops)
1/4 teaspoon ground tumeric
1 yellow onion, finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon garam masala
1 fresh green chilli, finely chopped
2 garlic cloves, crushed
1 inch piece of fresh root ginger, grated
4oz can chopped tomatoes
1/4 teaspoon salt (I left this out on purpose)
6 cups button mushrooms (the white kind), halved or quartered
Cilantro for garnish
Heat oil in deep pan or wok. Fry cumin seeds, black peppercorns, cardamom pods and tumeric for 2-3 minutes. Add onion and fry for 5minutes or until golden. (The onions turn a beautiful tumeric color and smells like heaven.) Stir in ground cumin, coriander and garam masala, fry for 2 minutes.
Add chilli, garlic, and ginger, fry for 2-3 minutes while stirring constantly. Add tomatoes and salt, bring to boil and simmer for 5 minutes. Add water as needed.
Add mushrooms. Cover and simmer on low heat for 10 minutes. Serve over rice, add cilantro for garnish.