Whole Mushroom in Coconut Milk | Pepper Mushroom Curry | Indian Vegetarian Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Curry
Cuisine: Indian
Serves: 4 People
Ingredients
  • Coconut oil- 1 tbsp
  • Ginger, minced- ½ tbsp
  • Garlic, minced- 1 tbsp
  • Green chilies, halved- 2
  • Curry leaves- 1 sprig
  • Onion, sliced thin- 2
  • Tomato, sliced- 1
  • Turmeric powder- ¼ tsp
  • Coriander powder- ½ tbsp
  • Fennel powder- 1 tsp
  • Ground black pepper- ¾ tsp
  • Salt- 1 to 1½ tsp
  • Whole mushrooms- 6 to 8 (white or cremini)
  • Coconut milk- 1 cup
Instructions
  1. Place a wide saucepan over medium heat.
  2. Add oil, let turn hot.
  3. Add ginger & garlic, saute till they turn light golden in color.
  4. Add green chilies & curry leaves, saute for a minute.
  5. Add onions, season with salt. Cook till onions turn light golden in color.
  6. Add tomato, cook for 2 minutes.
  7. Add the spices- turmeric, coriander, fennel & ½ tsp ground black pepper, combine well.
  8. Add the mushrooms, I've added whole mushrooms. You could half the mushrooms if you prefer. Combine well.
  9. Add ¼ cup water & cook covered for a few minutes till mushrooms turn soft. Do not overcook the mushrooms.
  10. Taste & add more salt if required.
  11. Add coconut milk, combine well.
  12. Add ¼ tsp more ground black pepper if you want this curry to be spicy.
  13. Cook for 2 minutes, let the gravy thicken.
  14. Remove the pan from the heat, keep it covered for some time.
  15. Serve with rice, roti, appam, etc.
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/whole-mushroom-in-coconut-milk-pepper-mushroom-curry-indian-vegetarian-recipe/