Ingredients

• 15 - mushrooms, sliced
• 1 - big onion, sliced
• 2 tsp - ginger - garlic paste
• 2 to 3 - green chillies
• 1 stalk - curry leaves
• 1 - medium tomato, sliced
• 1/2 tsp - chilli powder (add more if you want it spicier)
• 1.25 tsps - coriander powder
• 1/4 tsp - turmeric powder
• 1/4 to 1/2 tsp - garam masala
• 2 tbsp - coconut milk powder
• 1 to 2 cups - water
• 3 to 4 tbsps - oil
• salt to taste

How to Make Mushroom curry with coconut milk

• Heat oil in a pan and add onions.
• Saute till golden brown.
• Add ginger-garlic paste, green chillies and curry leaves.
• Saute till the raw smell of the paste disappears and the colour of the onions changes to dark brown.
• Now add the sliced tomatoes and cook till the oil separates.
• Then, add all the masala powders and saute till the raw smell of the masalas goes away.
• Now pour 1/2 cup of water and when the mixture starts to boil, add the mushrooms.
• If you need more gravy, add more water.
• Add salt as per taste.
• Once the mushrooms are well cooked, take 1/2 cup of water, and add 2 tbsps coconut powder to it and pour into the gravy.
• Cook till the gravy becomes thick.
• Serve with: White rice, parathas, chapati or naan.