Mushroom korma–Mushroom korma recipe–Mushroom gravy Indian–Mushroom gravy
Mushrooms have plenty of health benefits.Though they contain more than 80% water, they are a good source of minerals and vitamins especially vitamin B & D. They are high in anti oxidants and low in calories. After I tasted mushroom dishes in my friend's house, it has become my favorite and also a regular feature in my kitchen.Halloween falls on October 31st, so I decided to present this mushroom dish with Halloween as the theme. Now to the mushroom gravy recipe
Button Mushrooms - 200 grams
Onion -1 big finely chopped
Tomato - 2 finely chopped
Green chilli -2 finely chopped
Ginger-garlic paste -1 tsp
Turmeric powder - a pinch
Coconut milk -1/2 cup
Salt as required
Coriander powder - 1 tbsp
Red chilli powder - 1 1/2 or 2 tsp
Garam masala - ½ tsp
Wash mushrooms gently under running water and pat it dry with a towel. Cut it into big pieces and keep aside.
Grind 4 tbsp of graded coconut with half cup of water and extract coconut milk or use ½ cup of ready made coconut milk.
Heat oil in a pan, add mustard seeds, when they splutter, add onions and sauté till they turn golden brown .
Add ginger-garlic paste, green chilly, turmeric powder and sauté for some more time.
Add tomatoes and cook till they turn mushy.
Now add button mushrooms, all the spice powder, needed salt and cook till mushrooms become tender. It takes very less time for mushrooms to get cooked.
Then add coconut milk and bring it to boil.
Garnish with coriander leaves and serve hot with any Indian bread or pulao.
Meet you all again with another interesting recipe, till then it is bye from Padhu of padhuskitchen.