• 70 g dried shitake mushrooms*
  • 125 g red onion (1 medium onion)
  • 4 tbsp tomato concentrate puree
  • 1 tbsp ginger garlic paste
  • 2tbsp of Mr. India: Authentic Curry Spice Blend
  • 1/4 cup coconut yoghurt
  • 1 tbsp desiccated coconut
  • 5 tbsp cooking oil
  • 1 and ¾ cups water
  • Salt to taste


  • Heat oil and add in the ground onions, ginger + garlic and cook for 5 minutes oh high heat while stirring occasionally.
  • Mix in the tomato puree, all the spices, half the water, and mix well. Cover and bring to boil. Reduce the heat to low-medium and for cook 30-35 minutes, until it looks like a dark red paste
  • Soak the dried mushrooms in boiling water as per packet instructions (usually it’s 20-30 min). Drain them before using.
  • Blend the onion in a blender until smooth.
  • Once the time is up, add mushrooms, coconut yoghurt, desiccated coconut along with rest of the water and salt.
  • Cover, bring to boil on high heat and then cook for 30 minutes on med-low heat.
  • Check at the halfway mark and add the spare water if required. The gravy should be thick but runny.
  • Taste and adjust salt.
  • Serve hot. 

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