Yogurt Mushroom Recipe

• 250 g Mushrooms
• 100 g Green Peas
• 50 g Onions
• 30 g Garlic
• 15 g Ginger
• 1 cup Yogurt
• 50 g Tomatoes
• 1 tsp Cumin Seeds
• ½ tsp Cumin Powder
• ½ tsp Coriander Powder
• 2 Green Chilies
• 1 inch piece of Cinnamon
• 4 Cloves
• 2 Bay Leaves
• Salt & Sugar (to taste)
• 1 tbsp Coriander Leaves (chopped)
• 1 tbsp Oil

• Heat oil in a pan and toss in cinnamon, cloves, and bay leaves.
• Remove when they turn golden brown.
• Add cumin seeds and chopped onions. Fry for a while.
• Add rest of the ingredients along with 2 cups of water, except yogurt.
• Simmer until vegetables turn tender.
• Beat yogurt and add to the curry, cook for 2 minutes and remove from heat.
• Garnish with chopped coriander and serve hot with rice.