Mushroom Curry

Instructions

1. 1

   Heat the vegetable oil in a large pan over medium heat.

2. 2

   Add the cumin seeds and let them sizzle for a few seconds.

3. 3

   Add the finely chopped onion and sauté until golden brown.

4. 4

   Stir in the minced garlic and grated ginger, cooking for another minute.

5. 5

   Add the coriander powder, turmeric powder, garam masala, and red chili powder. Stir well to combine.

6. 6

   Add the chopped canned tomatoes and cook for 5-7 minutes until the tomatoes are soft and the oil starts to separate.

7. 7

   Add the button mushrooms and stir to coat them with the spice mixture.

8. 8

   Pour in the coconut milk and bring the mixture to a simmer.

9. 9

   Season with salt to taste and let the curry cook for 10-15 minutes, or until the mushrooms are tender.

10. 10

    Garnish with fresh coriander leaves before serving.