Step 1

Heat 1 tablespoon oil in pot or Dutch oven. Place mushrooms and chestnuts in pot.

Step 2

Saute over high heat for 3-4 minutes until the chestnuts and mushrooms are lightly browned. Remove to a plate before the mushrooms start to ooze out any of their juices.

Step 3

In the same pot add a teaspoon of oil and the sliced onions.

Step 4

Add salt and saute the onions over medium-low heat about 10 minutes until they are browned. If they start to stick, add a tablespoon of water at a time and scrape up any bits that stick with a ladle.

Step 5

Add ginger garlic paste, ground cumin, ground cilantro, garam masala, turmeric and cayenne to the pot. Stir in tomato paste.

Step 6

Add cilantro and mix well. Remove the mixture to a blender, add a cup of water and blend to a very smooth paste. Set aside. In the same pot, wiped clean or rinsed, add remaining oil. Add the chopped onions and salt and saute over medium heat for 2-3 minutes until translucent.

Step 7

Stir in the blended paste and the roasted chestnuts and mushrooms. Add another cup of water and mix well. Bring to a boil, cover, and let the sauce simmer 10 minutes.

Step 8

Stir in the coconut milk followed by the cilantro. You can thin out the sauce more with water if you want to. Check for salt, bring to a boil, then turn off heat. Serve hot.