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

Method:

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.

Recipe courtesy of Babitha Bipin