3 cups mushroom, washed and cut into cubes
1 cup peas
½ cup of coconut milk (canned/fresh)
2 Bay leaves
½ tsp garam masala powder1 large onion chopped
2 medium tomatoes chopped
3 tsp olive oil
Salt to taste
8-10 small hot green chilies
¼ cup fresh cilantro
¼ tsp turmeric powder
1 tsp cilantro seed powder
1 tsp ginger garlic paste
In a thick bottom skillet, on medium-high heat, add 3 tsp olive oil. When it begins to shimmer, add the chopped onions and bay leaves. Fry to a golden brown, add in the tomatoes and cook until they are soft on medium heat.
Make a paste of all the grinding ingredients in a blender. Use a little water if needed. Add the ground paste into the simmering mixture. Add in the mushroom cubes and peas, let the mixture simmer on low. That should take about 5-7 minutes.
Once the mixture forms a uniform curry, the oil will start to separate. Pour the coconut milk, and cook it covered for another 5 minutes on low heat. It tastes so good with chapathi/tortilla, but can also be eaten with rice. Enjoy!