Garlic Mushroom Curry/Gravy

I find mushrooms are always satisfying .. Their velvety texture elevates you to another level of elegance.The tomato puree infuses the curry with a slight tangy taste and the garlic accents these little satiny mushrooms . Yum.This is one of my many preferred combinations with breads. You can use any type of mushrooms and this gravy with the combination of Garlic added to it does provide more interesting flavors.The gravy is voluptuous with a concentrated hit of Mushroom and Garlic Flavors. Not only it is a great side for the breads but does go well along with rice , as gravy's for steaks ...just with anything. Top the left overs with a fried egg and some toast ,the next day ,all of a sudden the leftovers were a lot more exciting.

 Ingredients:

• 1 1/2 Cup Mushrooms diced ( Stalks can be removed -optional)
• 1 Cup Chicken Stock
• 1/2 cup Tomato Puree
• 1 Medium Sized Onion
• 1 stalk Celery Chopped
• 2 tbsp Oil 
• 1/2 tbsp Butter
• Salt to taste
• 1 Tsp Chilli Powder
• 1/2 Tsp All spice Powder
• 2 Tbsp finely chopped garlic
• 1 tsp finely chopped Ginger or ginger paste
• 1 tbsp Parsely Leaves

Method:
Heat Oil in a pan and saute the onions until soft and cooked. Add garlic and ginger and saute well.

Add the tomato puree and celery and cook for about 5 to 10 minutes until the raw smell from the tomato disappear.

Add the dry ingredients chilli powder,Allspice and Salt . Now add the mushrooms and cook until the Mushrooms release some of the moisture. Add the chicken stock and simmer it for about 10 minutes. Mix well to combine. Remove from flame and transfer to a serving bowl . Garnish with butter and parsley leaves.