Indian Chili Mushroom

• FOR THE PASTE
• 1 large red onion, diced
• 2 tablespoons ghee
• 1 tablespoon ginger-garlic paste
• 2 tomatoes, chopped
• FOR THE REST
• 4 cups sliced mushrooms
• 3 green chilies, sliced lengthwise
• 1/2 teaspoon red chili powder
• 1/2 teaspoon curry powder
• 1/2 teaspoon garam masala
• 1 teaspoon turmeric powder
• 3/4 tablespoon salt
• 1/2 cup scallion, chopped
• 1 bunch cilantro, chopped
• 2 tablespoons olive oil

1. FOR THE PASTE: Heat ghee over pan on medium heat. Saute onions for 2 minutes, then add tomatoes and ginger-garlic paste. Cook for about 5 minutes.
2. Remove from heat and dump contents into blender. Blend into a smooth paste and set aside.
3. Heat olive oil in pan over medium heat. Add mushrooms and fry for about 3 minutes.
4. Add green chiles, chili powder, curry powder, garam masala, turmeric, and salt. Cook for about 20 seconds and immediately add the paste. You can add about 1/2 cup of water for consistency. Cook until mushrooms are tender.
5. Add chopped scallions. Cook for 2 minutes more and remove from heat.
6. Stir in cilantro and serve over basmati rice.

red onion, ghee, gingergarlic, tomatoes, mushrooms, green chilies, red chili powder, curry powder, garam masala, turmeric powder, salt, scallion, cilantro, olive oil

Taken from www.food.com/recipe/indian-chili-mushroom-486810 (may not work)