Mushroom masala gravy

Button mushrooms chopped - 150g
capsicum - 1
tomato - 2
ginger garlic paste - 2 teaspoon
onion chopped - 1
lemon grass chopped 1/4 cup
corriander leaves to garnish
coconut milk - 150 ml
milk - 50 ml
garam masala powder - 1 teaspoon
chilli powder to taste
corriander powder - 1 teaspoon
turmeric powder - a pinch
salt to taste
water - 1 cup
oil to fry

Heat oil in pressure cooker, add onion, tomato, lemon grass, ginger garlic paste, turmeric powder, chilli powder, corriander powder, salt and fry till oil splits. Add chopped mushrooms. Stir for 2-3 minutes, add coconut milk. Bring it to boil for a minute, add milk and then close the pressure cooker. Add water if required. As pressure cooking is done only to get mushrooms cooked well and get fixed into gravy. So leave 2 whistles. Then garnish the gravy with corriander leaves and chopped capsicums.

The gravy goes well along with chapathi, parotta and any pulao. Enjoy....


  1. Yummy! :) Look really delicious! Thanks for sharing.


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