Mushroom masala gravy

Ingredients:
Button mushrooms chopped - 150g
capsicum - 1
tomato - 2
ginger garlic paste - 2 teaspoon
onion chopped - 1
lemon grass chopped 1/4 cup
corriander leaves to garnish
coconut milk - 150 ml
milk - 50 ml
garam masala powder - 1 teaspoon
chilli powder to taste
corriander powder - 1 teaspoon
turmeric powder - a pinch
salt to taste
water - 1 cup
oil to fry

Method:
Heat oil in pressure cooker, add onion, tomato, lemon grass, ginger garlic paste, turmeric powder, chilli powder, corriander powder, salt and fry till oil splits. Add chopped mushrooms. Stir for 2-3 minutes, add coconut milk. Bring it to boil for a minute, add milk and then close the pressure cooker. Add water if required. As pressure cooking is done only to get mushrooms cooked well and get fixed into gravy. So leave 2 whistles. Then garnish the gravy with corriander leaves and chopped capsicums.

The gravy goes well along with chapathi, parotta and any pulao. Enjoy....