KHUMBH KI SUBZI OR MUSHROOM IN WHITE GRAVY 
This Mushrooms in lovely white gravy is mildly flavoured with cardamoms and garam masala. To obtain the right consistency for the gravy make sure that you don't overcook the mushrooms or they will release water and make the gravy bland.
Ingredients
Sliced mushrooms (khumbh)
: 1 cup
Curds (dahi)
: 2 tbsp
Milk
: 3 tbsp
Cornflour
: 1/2 tsp
Cloves (laung / lavang)
: 2
Cardamoms (elaichi)
: 2
Finely chopped green chillies
: 1/2 tsp
Chilli powder
: 1/4 tsp
Garam masala
: 1/4 tsp
Salt
: To taste
Oil
: 1 tbsp
Roughly chopped onions
: 1/2 cup
Cashewnuts (kaju)
: 1 tbsp
Ginger-garlic paste
: 1/2 cup
Cream for the garnish
: 1 tbsp
Method
- Combine the onion with 1/4 cup water in a microwave-proof bowl and microwave on HIGH for 4 minutes.
- Cool and blend to a smooth paste, in a mixer, along with the cashewnuts and ginger garlic paste. Keep aside. Combine the curds, milk and cornflour in a bowl, mix well and keep aside.
- Combine the oil, cloves and cardamom in a microwave-proof bowl and microwave on HIGH for 1 minute.
- Add the prepared paste, green chillies, chilli powder and garam masala and microwave on HIGH for 2 minutes.
- Add the curds, milk and cornflour mixture and the mushrooms and microwave on HIGH for 2 minutes. Serve hot garnished with cream.