MUSHROOM COCONUT CURRY

MUSHROOM COCONUT CURRY 

Mushroom gravy / Mushroom Curry / Mushroom Coconut Masala is a spicy and delicious recipe. This curry is best when served with chapati / Naan / Roti / Paratha or even with jeera pulao and pulao varieties. Adding coconut to this curry gives scrumptious taste to the mushrooms. While using mushrooms make sure you wash it thoroughly with water.

You may like other mushroom recipes : Creamy Mushroom Soup , Mushroom Biryani , Mushroom Pepper Fry .

IMG_0068 (1)

 

 

SERVING SUGGESTION :

  • Serve with Chapati or Roti or Paratha or Naan.
  • Serve with Jeera pulao or other pulao varieties.

AUTHOR : Dimple                           CUISINE : South Indian
COURSE : Main Course                   YIELD : 2-3 Servings


INGREDIENTS :

  • Mushroom – 2 cups
  • Coconut(grated) – 3-4 Tbsp
  • Fennel seeds – 1 Tsp
  • Oil – 3 Tbsp
  • Cinnamon – 1 inch
  • Cloves – 3
  • Cardamom -3
  • Star anise (opt) – few
  • Onion – 1 (medium)
  • Ginger garlic paste – 1 Tbsp
  • Tomato – 1 (medium)
  • Kashmiri red chilli powder – 1 Tbsp
  • Coriander powder – 3/4 Tsp
  • Turmeric – 1/4 Tsp
  • Roasted Cumin powder – 1/2 Tsp
  • Butter (opt) – 1/2 Tbsp
  • Salt – as needed
  • Water – as needed

PREPARATION :

  1. Dry roast coconut and fennel seeds for 3-4 min until you get good aroma.
  2. Wash and slice mushrooms as needed.
  3. Finely chop onion and tomato.

PROCEDURE :

  1. Heat a kadai or pan. Add oil.
  2. Add whole spices and roast it for few seconds. (cinnamon, cardamom, cloves and star anise)
  3. Add chopped onions and saute until golden brown.
  4. Add in tomatoes and ginger garlic paste. Add required salt.
  5. Combine well and cover it with a lid. Cook until soft.
  6. Take 2 tbsp of this cooked masala and grind it along with roasted coconut.
  7. Add mushrooms and combine once. Add spice powders ( Kashmiri red chilli powder, turmeric, cumin powder, coriander powder)
  8. Combine everything and cover it with a lid. cook for about 4-5 min.
  9. Add little water and cook until oil oozes out on the top.
  10. Add ground coconut paste and simmer for about 5 min.
  11. Add butter(opt) and turn off the heat.

NOTES :

  • Using Kashmiri red chilli  powder gives good colour to this curry. You can use regular chilli powder. Reduce the quantity as 1/2 Tbsp or as needed.
  • Grinding onion tomato masala with coconut gives creamy texture to this curry.
  • Make sure to wash the mushrooms thoroughly before cooking.
  • Saute the mushrooms in masala and then add water.

Do try this recipe at home and let me know how it turned out for you. Share your comments down below in the comment section.

If you found this post worthy, kindly share this with your friends and like my Facebook page for updates Facebook Follow me on Twitter and Instagram 

Step by Step Procedure with pictures :

15121684139891512168529038151216857646815121686061601512168704049151216877438815121689239531512264807226151226484249415122648760401512264921041151226503830415122650953651512265064559151226512588315122651610141512265203909

 

12 thoughts on “MUSHROOM COCONUT CURRY

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s