Indian Low Carb Recipes Mushrooms Vegetarian

Whole Mushroom in Coconut Milk | Pepper Mushroom Curry | Indian Vegetarian Recipe

A delectable vegetarian dish with mushrooms…

Whole mushrooms turned into a delicious curry, cooked in coconut milk & seasoned with Indian spices. This curry can be enjoyed with rice, chapati, appam, etc.

Whole Mushroom in Coconut Milk | Pepper Mushroom Curry | Indian Vegetarian Recipe
Prep time
Cook time
Total time
Recipe type: Curry
Cuisine: Indian
Serves: 4 People
  • 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
  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.



Thas is the author of Cooking with Thas, a popular food blog with recipes from Indian, American and Fusion Cuisines. She has been blogging since 2009 and been featured in several magazines. Read more...