• Wipe mushrooms with a damp cloth. You can chop the mushrooms or keep the small size ones whole as I have done here
• Add 1 tablespoon oil to a saute pan and add mushrooms. Sprinkle some salt and cook mushrooms on medium-high until they release their juices and dry again. (about 3 to 5 mins). Remove from the pan and set aside.

  Pro tip- it is important to cook on medium-high so all the moisture evaporates otherwise the mushroom will get soggy.

Saute

• In a saute pan on medium-low heat, add the remaining oil, saute onions, garlic, and ginger, until the onions are translucent; about 2 minutes

  Pro tip - keep the heat on medium-low otherwise the garlic and ginger can burn easily.
• Then, add the tomato paste and curry powder. Saute for another minute until fragrant

  Pro tip - if necessary add a few tablespoons of water to prevent the spices from burning.
• Add yogurt and the garam masala. Followed by the mushrooms and lemon juice. Season with salt and pepper.

  Pro tip - if the mushrooms are dry you can add ¼ to ½ cup water and bring to a boil.
• Adjust the consistency of gravy - adding a few tablespoons of water if necessary.

  Pro tip - if serving as a side dish or with chapati and naan like to keep it dry. But when serving over rice it is nice to have some gravy.
• Sprinkle with fresh herbs, cilantro, or parsley.
• Enjoy!