Mushroom Capsicum Curry

Ingredients

Mushrooms
1 Capsicum, chopped in big cubes
1 medium sized onion, sliced
1 tomato, chopped
2-3 garlic pods, chopped
1 tbsp curd
1 green chilly
1 tsp cumin seeds
1 clove
1/2 tsp cinnamon powder(daalchini)
1 tsp corriander powder
1 tsp chaat masala
1 tsp corn flour
1 tbsp mustard oil
Salt to taste

Method

1. Slice mushrooms in two and boil in microwave for 5 min with half a cup of water and a pinch of salt. Keep aside.
2. In a skillet heat oil and add cumin seeds, cloves and chaat masala. 
3. When seeds start spluttering add onions, green chilly and capsicum.
4. Cook till onion are transparent and then add corriander powder, cinnamon powder and a tsp of water to avoid burning spices.
5. Cook for a second or two. Add tomato and garlic and cover the skillet on low fire and cook till tomatoes are done.
6. Add mushrooms with their stock and cover the pan on low heat.
7. Separately make a paste of corn flour and a tsp of water and add this slowly to the curry stirring slowly to avoid lumps.
8. Add beated yogurt and salt to this curry and cook for 2,3 minutes on low heat, covering the skillet.
9. Serve hot with chapatis.