Curried Stuffed Mushrooms

1. Wipe mushrooms with a dry cloth to remove the dirt on the surface and remove the stems.
2. Wipe them again with a clean, wet cloth and leave aside to dry.
3. In a small bowl mash the cottage cheese then mix in the salt and pepper .
4. Remove the stem and seeds from the green chilies then dice them and the coriander. Add both into the cottage cheese mixture and mix well.
5. Take the mushroom caps and stuff them with the cottage cheese mixture prepared above.
6. Heat a non-stick pan, spread oil on it and shallow fry the mushrooms on a medium flame for 10-15 mins .
7. Remove the mushrooms from the pan using a spatula or tongs and place them onto paper towels.
8. Take the oil that’s still in the pan and heat it. Chop the fenugreek.
9. Once oil is hot, add chopped fenugreek and some salt.
10. Cook until the leaves are tender.
11. Add the chili powder and curd.
12. Cook with the lid on for 5 minutes.
13. Add the cooked mushrooms and cook again for 5-10 minutes.
14. Add the garam masala powder and serve piping hot with rotis or pulao.