Website of the Year India 2016



Mushroom curry with coconut milk Recipe

Mushroom curry with coconut milk is a popular Indian Side Dish
Author :
 
On :
Friday, 24 March, 2017
Category :
Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Medium
Servings :
Serves 2
RATINGs :
Rated 4 based on 100 votes
4

Mushroom curry with coconut milk is a coastal twist to the usual mushroom curry. This Indian recipe is mostly served as a side dish and is loved by the vegetarian foodies.

Mushroom is a rich source of protein and offers a great alternative to chicken, fish or other non-vegetarian foods with high protein content. You can learn how to make this delicious curry in white gravy at home with our recipe guide.

The recipe is made by stewing the mushrooms in coconut milk gravy. You can use coconut milk powder if you like. A handful of spices and condiments will impart a rich flavor to this curry that can be eaten with rice or roti.

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:

    1. Heat oil in a pan and add onions. Saute till golden brown.
    2. Add ginger-garlic paste, green chillies and curry leaves.
    3. Saute till the raw smell of the paste disappears and the colour of the onions changes to dark brown.
    4. Now add the sliced tomatoes and cook till the oil separates.
    5. Then add all the masala powders and saute till the raw smell of the masalas goes away.
    6. Now pour 1/2 cup of water and when the mixture starts to boil, add the mushrooms.
    7. If you need more gravy, add more water. Add salt as per taste.
    8. 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.
    9. Cook till the gravy becomes thick.
    10. Serve this curry with white rice, parathas, chapattis or naan.




     

    Bawarchi of the Week

    Sapana

    Sapana

    Since childhood, Sapana has been passionate about cooking. She is widely recognised for her delicious Punjabi recipes.

    know more
  • Grilled Chicken Rolls

    Grilled Chicken Rolls

    Non-Vegetarian

  • Mint Chicken Curry

    Mint Chicken Curry

    Non-Vegetarian

  • Simple palak curry

    Simple palak curry

    Vegetarian