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Mushroom curry with coconut milk
By : Babitha BipinCategory : Curries, Curry leaves, Onion
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Heat oil in a pan and put onions.
- Saute onions till golden brown.
- Put ginger garlic paste, green chillis & curry leaves.
- Saute till raw smell of paste goes and color of onion changes to dark brown.
- Now put the sliced tomatoes and cook till oil gets seperated.
- Then put all masala powders and saute till raw smell of the masalas goes away.
- Now pour 1/2 cup water and when the mixture starts to boil, put the mushrooms in it.
- Pour required amount of water (around 1 cup) and put salt (as needed).
- Wait till the mushrooms get cooked well.
- Take 1/2 cup water and put 2 tbsp coconut powder in it.
- Once the mushrooms are cooked, pour this coconut milk in it.
- Cook till gravy becomes thick.
- Delicious Mushroom curry is ready.
- U can hav this curry with white rice, parathas, chappathi or naan.
Ingredients:
mushroom - 15 pieces (slice each of them)
onion - 1 big (slice into small pieces)
ginger & garlic paste - 2 tsp
green chilli - 2 to 3 nos
curry leaves - 1 strand
tomato - 1 medium (slice into small pieces)
chilli powder - 1/2 tsp (u can add more if u want it to b spicy)
coriander powder - 1 and 1/4 tsp
turmeric powder - 1/4 tsp
garam masala - 1/4 to 1/2 tsp
coconut milk powder - 2 tbsp
water - 1 to 2 cups
oil - 3 to 4 tbsp
salt to taste
mushroom - 15 pieces (slice each of them)
onion - 1 big (slice into small pieces)
ginger & garlic paste - 2 tsp
green chilli - 2 to 3 nos
curry leaves - 1 strand
tomato - 1 medium (slice into small pieces)
chilli powder - 1/2 tsp (u can add more if u want it to b spicy)
coriander powder - 1 and 1/4 tsp
turmeric powder - 1/4 tsp
garam masala - 1/4 to 1/2 tsp
coconut milk powder - 2 tbsp
water - 1 to 2 cups
oil - 3 to 4 tbsp
salt to taste
