The mouth-watering flavors packed in Mushroom Korma are enough of a reason for you to try this amazing recipe. Serve it with your choice of bread or rice, and have the most memorable lunch or dinner with your family, friends, or loved ones!
Soak the cashews in hot water for 15 minutes.
Once soaked, add them to the grinder with coconut and water.
Grind them until you get a smooth paste. Add more water if required.
Rinse and wipe the mushrooms clean and chop them.
Heat the sunflower oil in a pan and let it heat on medium flame.
Add black mustard. Once it starts crackling, add cumin seeds, fenugreek seeds, and urad dal.
Saute until the urad dal becomes slightly brownish-red.
Add onions and saute them until they are lightly brown.
Add ginger garlic paste and saute it until you don’t get the raw aroma of ginger and garlic.
Add tomatoes and saute them until they soften.
Add turmeric powder, chilli powder, coriander powder, and garam masala, and mix all the ingredients together in the pan.
Add the mushrooms and saute them for about 5-6 minutes.
Add the coconut-cashew paste and curry leaves and mix all the ingredients together as you let it cook for about 2-3 minutes.
Add some water to the pan and season it with salt. Make sure you mix everything together after you add water.
Cover the pan with a lid and let it simmer for about 14-15 minutes.
When the dish is cooked, you will see that it has released some oil on the sides, and the Korma is slightly thick in consistency.
Garnish it with coriander leaves and serve it hot with roti, paratha, naan, bread, or rice.
Ingredients
Directions
Soak the cashews in hot water for 15 minutes.
Once soaked, add them to the grinder with coconut and water.
Grind them until you get a smooth paste. Add more water if required.
Rinse and wipe the mushrooms clean and chop them.
Heat the sunflower oil in a pan and let it heat on medium flame.
Add black mustard. Once it starts crackling, add cumin seeds, fenugreek seeds, and urad dal.
Saute until the urad dal becomes slightly brownish-red.
Add onions and saute them until they are lightly brown.
Add ginger garlic paste and saute it until you don’t get the raw aroma of ginger and garlic.
Add tomatoes and saute them until they soften.
Add turmeric powder, chilli powder, coriander powder, and garam masala, and mix all the ingredients together in the pan.
Add the mushrooms and saute them for about 5-6 minutes.
Add the coconut-cashew paste and curry leaves and mix all the ingredients together as you let it cook for about 2-3 minutes.
Add some water to the pan and season it with salt. Make sure you mix everything together after you add water.
Cover the pan with a lid and let it simmer for about 14-15 minutes.
When the dish is cooked, you will see that it has released some oil on the sides, and the Korma is slightly thick in consistency.
Garnish it with coriander leaves and serve it hot with roti, paratha, naan, bread, or rice.
