Chili Yogurt Mushrooms

Melt the Ghee in a large skillet or wok, over medium-high heat. Add the onion and saute, stirring frequently for about 5-8 minutes until they are golden.

Stir in the garlic and saute another 2 minutes.

Add the chopped tomatoes and their juice and mix. Stir in the turmeric, garam masala and chili powder and continue cooking for an additional 3 minutes.

Add the mushrooms, sugar, and salt, to taste, and cook for about 8 minutes until they have given off their liquid and are soft and tender.

Turn off the heat and stir in the yogurt, a little at a time, stirring very well so it doesn't curdle. Taste and adjust the seasoning if needed.

Sprinkle with cilantro and serve.