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Mushroom Egg Stew
Mushroom Egg Stew is a simple dish to be served along with Appam or Idiyappam.
Prep Time
20
minutes
mins
Cook Time
15
minutes
mins
Total Time
35
minutes
mins
Course:
Main Course
Cuisine:
Indian
Keyword:
Paleo, Soup, Stew
Servings:
2
Ingredients
4
Hard Boiled Eggs
2
Cups
Coconut Milk
1
Tablespoon
Coconut Oil
200
Grams
Mushrooms
1.5
Tablespoon
Ginger Garlic Paste
1
Teaspoon
Pepper Powder
¼
Teaspoon
Turmeric Powder
½
Teaspoon
Chilli Powder
1
Teaspoon
Coriander Powder
½
Teaspoon
Garam Masala Powder
Coriander Leaves
fistful
Salt
to Taste
Instructions
Heat oil in a wok.
Add in Ginger Garlic Paste and saute for 30 seconds.
Add in Mushrooms and saute them.
Keep sauting until they are cooked soft. Mushrooms release water. Saute until all the water evapoates.
Add in salt to taste.
Add in Chilli Powder, Coriander Powder, Garam Masala Powder, Pepper Powder and Turmeric powder.
Saute until the masalas are cooked well.
Add in Coconut Milk. Cook in low flame for 30 seconds.
Add in sliced hardboiled eggs. Mix them gently so that the eggs do not break.
Garnish with Chopped coriander leaves.
Egg Mushroom Stew is now ready to serve.
Notes
If the Mixture gets very dry sprinkle some water and keep cooking.