Mushroom Takatak

1 cup mushrooms
1 cup corn or green peas
3/4 cup onion
2 green chilies
1/2 tea spn chopped garlic
1/2 tea spn chopped ginger
1? cinnamon
2 bay leaves
2 cloves
3 black peppercorns
1 black cardamom
1 tea spn kasoori methi
A pinch turmeric
1 tea spn garam masala
1 cup milk
Butter
Salt

Method:
Grind onion, ginger, garlic and green chilies to a paste.
Heat butter in a pan and add cinnamon, bay leaves, cloves, peppercorns,
black cardamom, paste till it forms a lump.
When the paste starts changing color, add about 2 tbl spns milk.
Keep frying and keep adding the milk about 2 times, 2 tbl spn at a time.
Now add the garam masala and turmeric.
Fry for a min.
Now pour remaining milk and bring it to boil.
Add salt, kasoori methi.
In another pan, heat butter and add corn and mushrooms.
Saute for few minutes.
Add these to the cooked gravy and let it cook for about 5 mins.
Serve hot with chapathis, rotis, or naans.

Serves: 2-3
Preparation time : 20mins

PS: Do not substitute butter with oil, because butter imparts a
greater flavor. You could use 2% reduced fat milk for a low
calorie version.