Mushroom And Coconut Masala Bowl Recipe

About this recipe

A creamy coconut-based masala with sautéed mushrooms and aromatic spices, served with fluffy rice for a hearty and satisfying lunch.

Ingredients

• 200 ml Coconut Milk
• 500 Gms Organic Sonamasuri White Rice
• 500 g Onion
• - Baby Tomatoes
• loose Ginger
• 100 g Garlic
• 250g Green Chilli
• 20 g Turmeric Powder
• - Red Chilli
• 100 g Jeera
• - Coriander Powder
• 100 g Salt

Instructions

1. 1. Wash and slice the mushrooms into thin pieces and set them aside.
2. 2. Chop the onions, tomatoes, ginger, garlic, and green chilies finely.
3. 3. Heat vegetable oil in a pan and add cumin seeds; let them sizzle for 30 seconds.
4. 4. Add chopped onions and sauté until golden brown, stirring occasionally.
5. 5. Stir in ginger, garlic, and green chilies, cooking until aromatic.
6. 6. Add chopped tomatoes, turmeric, red chili powder, and coriander powder; cook until the tomatoes soften into a paste.
7. 7. Add the sliced mushrooms to the pan and sauté for 5 minutes until softened.
8. 8. Pour in the coconut milk, mix well, and simmer for 10 minutes to meld flavors.
9. 9. Adjust salt and sprinkle fresh coriander leaves for a vibrant finish.
10. 10. Serve the mushroom masala over warm cooked rice for a satisfying meal.