Creamy Mushroom Curry for Chapati

1In a pan, heat some oil and add cumin seeds (1 teaspoon). Let them splutter.

2Add the finely chopped onions and sauté until they turn golden brown.

3Add the ginger-garlic paste (1 tablespoon) and cook until the raw smell disappears.

4Now, add the diced tomatoes (2) and cook until they soften and the oil separates from the mixture.

5Add turmeric powder (1 teaspoon), coriander powder (1 teaspoon), garam masala (1 teaspoon), and red chili powder (½ teaspoon). Mix well and cook for a minute.

6Add the sliced mushrooms (2 cups) and sauté until they are cooked and tender.

7Pour in the coconut milk (½ cup) and simmer for a few minutes until the curry thickens slightly.

8Garnish with fresh coriander leaves and serve hot with chapati.