Spicy Mushroom Buttermilk Curry

1In a large pan, heat a tablespoon of oil over medium heat. Add cumin seeds (1 teaspoon) and let them splutter.

2Add the finely chopped onions and sauté until they turn golden brown.

3Stir in the ginger-garlic paste (2 tablespoons) and green chillies (2), cooking for another 2-3 minutes until fragrant.

4Add the chopped tomatoes (2 medium) and cook until they soften and the oil starts to separate from the mixture.

5Sprinkle in the turmeric powder (1 teaspoon), coriander powder (1 teaspoon), and black pepper (1 teaspoon), mixing well to combine.

6Add the sliced mushrooms (500 g) to the pan, stirring to coat them in the spice mixture. Cook for about 5-7 minutes until the mushrooms (500 g) are tender and have released their moisture.

7Reduce the heat to low and slowly stir in the buttermilk (1 cup), ensuring it doesn't curdle. Cook for an additional 5 minutes, allowing the flavors to meld together.

8Season with salt to taste and garnish with fresh coriander leaves before serving.