Add all marination ingredients in curd. Mix well.
Wash mushrooms 2-3 times in salt water. Cut mushrooms in pieces. Marinate it in curd. Rest it for 30 minutes.
Cut onion, green chillies, ginger, garlic and tomatoes. Grind onions, garlic & ginger in a mixer jar. Grind tomatoes & green chillies separately.
Heat oil in a Kadhai. Add laung & cardamom. Saute it. Add onion paste. Saute until light brown. Add in tomatoes puree. Saute all until oil separates.
Add marinated mushrooms including curd. Mix well. Cover the lid. Cook it on slow flame for 10 minutes. (if you want gravy add 1/2 cup water).
Once mushrooms cooked. Switch off gas. Transfer it into dish. Serve with roti, naan or rice.
