Other Recipes

Panakam

Panakam

Cool down and feel refreshed with a glass of naturally sweet and spiced Panakam. Made in minutes with jaggery, pepper, and cardamom, this traditional drink

View Recipe »
Phirni

Phirni

There’s nothing like a chilled bowl of Phirni to end the day on a sweet note. Creamy, comforting, and made with love, this recipe is

View Recipe »
Semolina Balls

Semolina Balls

Looking for a light, satisfying snack that’s easy to make? These soft and spiced Semolina Balls are just the thing. Perfect for evening chit-chat sessions

View Recipe »
Onion Pakoda

Onion Pakoda

Elevate your evening chitchat sessions with your family by serving a plate full of crispy, piping-hot Onion Pakodas. Here’s an easy recipe that will help

View Recipe »
Mushroom Fry

Mushroom Fry

Description: If you want to prepare a wholesome yet satisfying dinner delicacy, then Mushroom Fry is a dish that is sure to leave your guests

View Recipe »

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!

Pinterest
Twitter
Facebook
Email

YIELDS

1 Serving

PREP TIME

15 mins

COOK TIME

20 mins

TOTAL TIME

35 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:

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.
Facebook Twitter Pinterest Youtube Instagram

product categories

subscribe

Enter your email address for our mailing list to keep yourself updated.

Copyright © 2025 Dwaraka Organic- All Rights Reserved.