Mushroom Korma

Mushroom Korma

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!
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Yields1 ServingPrep Time15 minsCook Time20 minsTotal Time35 mins

Ingredients For Coconut-Cashew Paste:
 ½ cup CoconutGrated
 12 Cashews
 1 cup Water for soaking cashewsChopped or grated
 1 cup Water to make the paste
Other ingredients:
 1 Medium-sized Onionfinely chopped
 1 Large-sized tomatoFinely chopped
 250 g Button mushrooms
 12 Curry Leaves
 2 cups Water
 Salt as required
 1 tbsp Coriander leaves for garnish
Method:
1

Soak the cashews in hot water for 15 minutes.

2

Once soaked, add them to the grinder with coconut and water.

3

Grind them until you get a smooth paste. Add more water if required.

4

Rinse and wipe the mushrooms clean and chop them.

5

Heat the sunflower oil in a pan and let it heat on medium flame.

6

Add black mustard. Once it starts crackling, add cumin seeds, fenugreek seeds, and urad dal.

7

Saute until the urad dal becomes slightly brownish-red.

8

Add onions and saute them until they are lightly brown.

9

Add ginger garlic paste and saute it until you don’t get the raw aroma of ginger and garlic.

10

Add tomatoes and saute them until they soften.

11

Add turmeric powder, chilli powder, coriander powder, and garam masala, and mix all the ingredients together in the pan.

12

Add the mushrooms and saute them for about 5-6 minutes.

13

Add the coconut-cashew paste and curry leaves and mix all the ingredients together as you let it cook for about 2-3 minutes.

14

Add some water to the pan and season it with salt. Make sure you mix everything together after you add water.

15

Cover the pan with a lid and let it simmer for about 14-15 minutes.

16

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.

17

Garnish it with coriander leaves and serve it hot with roti, paratha, naan, bread, or rice.

Ingredients

Ingredients For Coconut-Cashew Paste:
 ½ cup CoconutGrated
 12 Cashews
 1 cup Water for soaking cashewsChopped or grated
 1 cup Water to make the paste
Other ingredients:
 1 Medium-sized Onionfinely chopped
 1 Large-sized tomatoFinely chopped
 250 g Button mushrooms
 12 Curry Leaves
 2 cups Water
 Salt as required
 1 tbsp Coriander leaves for garnish

Directions

Method:
1

Soak the cashews in hot water for 15 minutes.

2

Once soaked, add them to the grinder with coconut and water.

3

Grind them until you get a smooth paste. Add more water if required.

4

Rinse and wipe the mushrooms clean and chop them.

5

Heat the sunflower oil in a pan and let it heat on medium flame.

6

Add black mustard. Once it starts crackling, add cumin seeds, fenugreek seeds, and urad dal.

7

Saute until the urad dal becomes slightly brownish-red.

8

Add onions and saute them until they are lightly brown.

9

Add ginger garlic paste and saute it until you don’t get the raw aroma of ginger and garlic.

10

Add tomatoes and saute them until they soften.

11

Add turmeric powder, chilli powder, coriander powder, and garam masala, and mix all the ingredients together in the pan.

12

Add the mushrooms and saute them for about 5-6 minutes.

13

Add the coconut-cashew paste and curry leaves and mix all the ingredients together as you let it cook for about 2-3 minutes.

14

Add some water to the pan and season it with salt. Make sure you mix everything together after you add water.

15

Cover the pan with a lid and let it simmer for about 14-15 minutes.

16

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.

17

Garnish it with coriander leaves and serve it hot with roti, paratha, naan, bread, or rice.

Mushroom Korma