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Coconut milk mushroom gravy

An easy and delicious mushroom gravy cooked in the flavorful coconut milk.
Prep Time10 mins
Cook Time20 mins
Course: Side Dish
Cuisine: Indian
Keyword: coconut milk, gravy, mushroom
Author: Abinaya Nagarajan

Ingredients

  • 1 onion medium sized
  • 6 garlic cloves
  • 1 inch ginger
  • 2 green chilli
  • 1/2 tsp pepper corns
  • 1 tsp fennel seeds
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 2 tomato medium sized; blended
  • 7-8 mushrooms chopped
  • 1/3 cup thin coconut milk
  • 1 tsp coriander chopped nicely
  • 1 tsp garam masala
  • 1/2 tsp turmeric powder
  • 1/4 tsp chilli powder
  • salt

Instructions
 

  • In a blender, add 1 medium onion, 6 garlic cloves, 1 inch ginger, 2 green chilli, 1/2 tsp pepper corns, 1 tsp fennel seeds, 1 tsp cumin seeds, 1 tsp coriander seeds and coarsely grind them.
  • In a pan, add 1 tsp oil, add the blended paste and cook for 5 mins in medium flame until the raw smell goes away.
  • Next blend 2 tomatoes and add in the pan.
  • Add 1 tsp garam masala, 1/2 tsp turmeric powder, 1/4 tsp chilli powder, salt and let it cook for 10 mins in medium flame.
  • Next, add chopped mushrooms and cook for 2-3 mins.
  • Add 1/3 cup thin coconut milk and cook for 5 mins in medium flame.
  • Add 1 tsp chopped coriander. It is done.

Notes

  1. Don't add water for this gravy. Mushroom releases water. And also make sure to use ripen tomatoes. 
  2. You can add more green chilli if you want it to be spicy. I made it in normal spicy level.