Mushroom Masala with Coconut Milk

So, little sister swung by last week. It was days of shopping, Chinese lunches, talking late into the night and our usual dose of Lord of the Rings. And, of course treating ourselves with lots of home-made food. Her favorite vegetable of all time is the Mushroom and so yours truly decided to make an extra special lunch for her. The menu was lightly spiced moong dal, mushroom masala with coconut milk and steamed rice tossed with ghee. All these are particular favorites and so the enjoyment in making them was obvious.
The masala is made with the usual base of onion, ginger and garlic. The cheat used here is a carton of tomato puree so as to make the process quicker and also make a more smoother curry. The coconut milk adds another element of flavor to the curry that goes very well with the dal and rice. If you are making dal and sabzi make sure to cook them before beginning the curry itself. You can put the rice to cook as you start on the curry.

Ingredients:
2 medium onions sliced
1 inch ginger chopped
5 cloves garlic chopped
2tbsp tomato puree
1tsp red chili powder
1tsp coriander powder
1tsp kitchen king powder
1tsp garam masala
salt to taste
1/4 cup coconut milk
1/4 cup water
coriander leaves for garnish
Oil for frying
Method:
Heat oil. Fry onions till browned. This should take around ten minutes. Add the ginger and garlic so as to make chunky base. Cook for three minutes.
Add the tomato puree, salt, red chili powder, coriander powder, kitchen king powder. Fold everything together. Cook for seven to eight minutes. Remove from heat.
Add in the coconut milk and water. Adjust seasonings and simmer for five minutes. When the flavor is to your liking add the coriander leaves. Serve hot with the rice and dal.