Vegan Laal Maas (Mushroom)

Method

1. 1Soak dried chillies 20 minutes, blend with a little water to a deep red paste.
2. 2Heat oil, drop whole spices, brown onions deep — 12 minutes.
3. 3Add ginger-garlic, cook off raw smell, then the chilli paste; toast 3 minutes till the oil weeps red.
4. 4Beat coconut yogurt with coriander powder, stir in slowly; cook 5 minutes.
5. 5Add mushrooms with salt, cover 18 minutes till they release water and cook down.
6. 6Optional: dhungar smoke — heat a small piece of charcoal, place on foil over the curry, drizzle ghee + cover 60 seconds. Serves bajra roti.