Mushrooms in Almond-Poppy Seed Curry

Ingredients

• 1 small onion
• 1 tablespoon gingerroot, minced
• 2 garlic cloves, minced
• 2 green chilies
• 1/2 cup almonds, coarsely choppped
• 1 tablespoon white poppy seeds
• 1 teaspoon garam masala
• 2 tablespoons vegetable oil
• 1 (1 inch)  cinnamon stick
• 3 cardamom pods, crushed
• 2 teaspoons ground coriander
• 1/4 teaspoon nutmeg
• salt, to taste
• 1/2 cup plain nonfat yogurt
• 1 1/2 lbs mushrooms, any type
• 1/2 cup water
• 2 tablespoons cilantro, finely choppped

Directions

1. 1

   In a food processor or blender, whirl together the onion, ginger, garlic, chilis, almonds, poppy seeds and garam masala until you get a smooth consistency.

2. 2

   Heat oil and add cinnamon and cardamom and cook a minute.

3. 3

   Add the onion paste from above and cook until it browns.

4. 4

   Add the coriander, nutmeg and salt and stir well.

5. 5

   Reduce heat and add yogurt gradually, stirring constantly to prevent it from curdling.

6. 6

   Stir in mushrooms, add water and bring to a boil. Reduce heat to medium and simmer until the sauce thickens (add more water if needed to adjust the consistency to your liking).

7. 7

   Sprinkle some cilantro and serve.