Mushroom curry

First, keep the pan in medium flame. Add onions, tomatoes, garlic and fry it for 4-5 minutes while running on high flame.

• Close the flame and cool it.
  After this, mix the ingredients, grated ginger and almonds in the mixer jar or in the cylinders, and make a paste.
  If the paste is too thick and not drinking, then add a little water and grind it.
  In a pan, put oil in a pan to heat the oil.
  When the oil becomes hot, add broccoli, cardamom and cinnamon in it and fry it.
  When the fragrance starts coming out, add the prepared paste and stir it while running. Keep heat fast.
• It will take 10-15 minutes to roast this paste.
• As long as the paste is ready. Pour the mushroom with wet cloth and cut it into pieces.
  When the paste starts leaving the oil, add turmeric, garam masala, red chili and coriander powder and mix well.
  
  After frying for 1-2 minutes, add mushrooms and salt to the spices.
  Boil it after adding 2-3 cups of hot water for 2-3 minutes and fry it.
  When it comes to boil well, add kasoori fenugreek and cook it for 2-3 minutes and close the flame.
• While serving, add coriander leaves and a little cream in it.