Mushroom korma recipe - How to make mushroom kurma

Mushroom korma or kurma recipe - Yesterday, I made this mushroom korma for chapatis. Here mushrooms are available all around the year, I bring them fresh and make curry or masala or kurma or mushroom rice with different variations. This mushroom kurma masala was delicious and went well with chapatis. So, I thought to share this recipe with you all.

Mushroom Korma  Recipe

Prep time : 10 mins
Cook time : 15 mins
Total time : 25 mins
Recipe type : Side Dish
Cuisine : North Indian
Yield : Serves 2
Author : Vidya Chandrahas

Ingredients

• 200 grams mushrooms
• 2 tbsp chopped cilantro
• 1½ tbsp oil
• Salt as required 

To grind

• 1 large onion, grated
• 1 large tomato, grated
• 1 tsp ginger garlic paste
• 1½  tbsp dry coconut
• 1/2 tsp chilli powder 
• 1/4 tsp turmeric powder
• 1 tsp garam masala 
• 1/4 tsp cumin powder/ jeera
• 1/2 tsp coriander powder
• 1 bay leaf / jaypatri
• 12 cashew nuts / kaju

Method

1. Peel the onion and grate it. Wash and grate the tomato and keep it aside.
2. Heat 1/2 tbsp oil in a kadai, add the grated onions and saute till translucent.
3. Add the grated tomatoes and mix well.
4. Cook covered till the tomatoes become soft.
5. Once the tomatoes become soft, add the ginger garlic paste and saute for a minute. 
6. Add the chilli powder, turmeric powder, coriander powder, jeera powder, 
7. garam masala and dry coconut. Stir for a minute. 
8. Add the dry coconut and stir to combine. Add the cashew nuts and jaypatri.
9. Switch off the flame and allow it to cool. 
10. Once the mixture cools, grind it to a smooth and thick paste using very little water. Wash and cut the 
11. mushrooms into large pieces.
12. Heat the remaining 1 tbsp oil in a kadai and add the mushrooms. 
13. When mushrooms start changing colour, add the ground paste and salt. 
14. Add water to make a thick gravy. Bring it to boil and further simmer for 4 -5 minutes.
15. To this, add the chopped corianders, mix well and remove from the flame.
16. Serve the mushroom korma hot with roti, chapati, paratha and rice.

Mushroom korma - step by step pictures

1.  Peel the onion and grate it. Wash and grate the tomato and keep it aside.

2.  Heat 1/2 tbsp oil in a kadai, add the grated onions and saute till translucent.

3.  Add the grated tomatoes and mix well.

4.  Cook covered till the tomatoes become soft.

5.  Once the tomatoes become soft, add the ginger garlic paste and saute for a minute. Add the chilli powder, turmeric powder, coriander powder, jeera powder, garam masala and dry coconut. Stir for a minute. Add the dry coconut and stir to combine. Add the cashew nuts and jaypatri.

6.  Now switch off the flame and allow it to cool. Once the mixture cools, grind it to a smooth and thick paste using very little water. Wash and cut the mushrooms into large pieces.

7.  Heat the remaining 1 tbsp oil in a kadai and add the mushrooms. When mushrooms start changing colour, add the ground paste and salt. Add water to make a thick gravy. Bring it to boil and further simmer for 4 -5 minutes.

8.  To this, add the chopped corianders, mix well and remove from the flame.

9.  Serve the mushroom korma hot with roti, chapati, paratha and rice.