Indian Chili Mushroom - cooking recipe

Ingredients

FOR THE PASTE
1 large red onion, diced
2 tablespoons ghee
1 tablespoon ginger-garlic paste
2 tomatoes, chopped
FOR THE REST
4 cups sliced mushrooms
3 green chilies, sliced lengthwise
1/2 teaspoon red chili powder
1/2 teaspoon curry powder
1/2 teaspoon garam masala
1 teaspoon turmeric powder
3/4 tablespoon salt
1/2 cup scallion, chopped
1 bunch cilantro, chopped
2 tablespoons olive oil

Preparation

FOR THE PASTE: Heat ghee over pan on medium heat. Saute onions for 2 minutes, then add tomatoes and ginger-garlic paste. Cook for about 5 minutes.
Remove from heat and dump contents into blender. Blend into a smooth paste and set aside.
Heat olive oil in pan over medium heat. Add mushrooms and fry for about 3 minutes.
Add green chiles, chili powder, curry powder, garam masala, turmeric, and salt. Cook for about 20 seconds and immediately add the paste. You can add about 1/2 cup of water for consistency. Cook until mushrooms are tender.
Add chopped scallions. Cook for 2 minutes more and remove from heat.
Stir in cilantro and serve over basmati rice.