Mushrooms in Coconut Milk, simple and authentic.
About 25-30 button(or cremini) mushrooms,
3-4 portabella mushrooms sliced
2 tsp ginger paste (if using ready-made then 1 tsp is enough)
1 sliced green chili
1 stalk of curry leaves
2 medium finely chopped tomatoes
2.5 tsp coriander powder (organic coriander powder)
½ tsp red chili powder (organic red chili powder)
½ tsp turmeric powder (organic turmeric powder)
½ tsp garam masala (organic garam masala)
4 tbsp coconut powder (organic coconut powder)
3 tbsp cooking oil (olive oil or canola oil)
Salt to taste.
Handful of coriander leaves.
Heat the oil on medium flame for 1 minute.
Add the ginger paste. Saute well.
Add green chili and curry leaves. Saute again.
Add tomatoes. Mix well. Add all the spice powders.
Sauté till tomatoes soften and oil separates from the sides.
Add 2 cups of water.
When water starts to boil, add the mushrooms.
Mix well. Add more water if you need more gravy.
Cover and let mushrooms cook fully.
Mix the coconut powder in 1 cup of water and add it to the gravy.
Let boil. Simmer till gravy thickens a bit.
Garnish with chopped coriander leaves and serve hot.