Soak the dried morels in a bowl of warm water for 20 minutes. Drain and rinse well in cold water to remove any grit. Cut in half.
Put the chilli powder in a small bowl, add 1 tablespoon water and stir well. Set aside.
Heat the oil in a large frying pan (skillet) over medium heat, add the morels, cinnamon sticks, cloves, and cardamom pods, then mix well and fry for a few minutes until all the water has evaporated.
Add the garlic paste, turmeric, chilli mixture, and ginger and season with salt. Fry for a further 2 minutes, or until all the water has completely evaporated.
Add the yoghurt to the pan and stir until completely absorbed. Pour in about 200ml / 7fl oz (3/4 cup) water, then add the onion paste and saffron, mix well and reduce the heat to low.
Simmer for 5 minutes, then sprinkle over the black cumin seeds and dried mint.8