Serves: 4
Total Calories: 232

1 small onion, coarsely chopped
5 quarter-size slices peeled fresh ginger
2 cloves fresh garlic (large), peeled
1 to 3 fresh green chili pepper, such as serrano, stemmed
1/2 cup , (about 50) coarsely chopped raw almonds
1 tablespoon , white poppy seed
1 teaspoon Garam Masala
2 to 3 tablespoons olive oil
1 stick cinnamon (1-inch)
3 black cardamom pods, crushed lightly to break the skin
1 tablespoon ground coriander
1/4 teaspoon freshly ground nutmeg
1 teaspoon salt, or to taste
1/2 cup nonfat plain yogurt, whisked until smooth
1 1/2 pounds medium mushrooms, cleaned and trimmed
1 cup water
1/4 cup finely chopped fresh cilantro including soft stems
1/2 teaspoon freshly ground black pepper, to taste

1. In a food processor, process together the onion, ginger, garlic, green chili peppers, almonds, poppy seeds, and garam masala to make a smooth paste.

2. Heat the oil in a large nonstick saucepan over medium-high heat, add the cinnamon and cardamom pods, and cook, stirring, a few seconds. Add the processed onion paste and cook, stirring occasionally, until medium to well browned, 8 to 10 minutes. Add the coriander, nutmeg, and salt, and stir a few seconds.

3. Add the yogurt, a little at a time, stirring constantly to prevent it from curdling, then mix in the mushrooms and stir until the release their juices, 3 to 5 minutes. Add the water and bring to boil over high heat. Reduce the heat to medium and simmer until the sauce becomes thick and creamy, about 10 minutes. (Add more water, if needed.) Mix in the cilantro and cook until wilted, about 2 minutes. Transfer to a serving dish, sprinkle the black pepper on top, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 232
Calories from Fat: 135

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Hyderabadi Tomatoes in Spicy Tamarind Sauce
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