Indian Mushroom Curry

• 1 tablespoon ginger, chopped
• 1 small onion, chopped
• 3 garlic cloves, chopped
• 1 lb fresh large mushroom
• 6 tablespoons vegetable oil
• 3 tablespoons plain yogurt
• 1 teaspoon tomato paste
• 2 teaspoons ground coriander
• 34 teaspoon salt
• 18-14 teaspoon cayenne pepper
• 2 tablespoons cilantro, chopped

1. blend ginger, onion, garlic and 3 tb water in an electric blender until smooth.
2. wipe mushrooms with damp cloth and cut them into halves or quarters, depending on their size.
3. set 3 tb of oil in nonstick frying pan over medium high heat.
4. when oil is hot, add mushrooms.
5. stir and fry for 2-3 min or until mushrooms have lost their raw look.
6. empty the contents of the pan into a bowl.
7. wipe the pan.
8. put remaining 3 tb of oil into the pan and set over high heat.
9. when oil is hot, add paste from blender.
10. stir and fry for 3-4 minutes or until it starts turning brown.
11. add 1 tb yogurt and fry for 30 seconds.
12. repeat with the other 2 tb yogurt.
13. then add tomato paste and fry for 30 seconds.
14. add ground coriander and stir once or twice.
15. add 1.25 c water, mushrooms and their juices, salt, and cayenne pepper.
16. stir and bring to simmer.
17. turn heat to low and simmer for 5 minutes.
18. sprinkle with cilantro and serve.

ginger, onion, garlic, mushroom, vegetable oil, plain yogurt, tomato paste, ground coriander, salt, cayenne pepper, cilantro

Taken from www.food.com/recipe/indian-mushroom-curry-385596 (may not work)