Mushroom Korma
Mushroom Korma is a creamy curry made by simmering mushrooms in a spiced yogurt and coconut milk sauce.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Mushroom (button mushrooms, cleaned and sliced) | 500 | Grams |
| Onion (medium-sized, finely chopped) | 2 | Count |
| Tomato (medium-sized, pureed) | 2 | Count |
| Ginger (grated) | 1 | Inch |
| Garlic (minced) | 4 | Clove |
| Green Chili (slit lengthwise) | 2 | Count |
| Yogurt (whole milk based, whisked) | 200 | Milliliters |
| Coconut Milk (canned) | 200 | Milliliters |
| Cashew Nut (soaked and blended into a paste) | 50 | Grams |
| Coriander Powder | 2 | Tsp |
| Cumin Powder | 1 | Tsp |
| Turmeric Powder | 0.5 | Tsp |
| Garam Masala | 1 | Tsp |
| Salt (or to taste) | 1 | Tsp |
| Oil (vegetable or canola) | 3 | Tbsp |
| Coriander Leaves (chopped, for garnish) | 1 | Bunch |
Instructions
- Heat oil in a large pan over medium heat. Add chopped onions and sauté until golden brown.
- Add minced garlic, grated ginger, and slit green chilies. Sauté for another 2 minutes.
- Stir in the tomato puree and cook until the oil separates from the mixture.
- Add coriander powder, cumin powder, turmeric powder, and salt. Mix well and cook for 1 minute.
- Add sliced mushrooms and cook for 5 minutes until they start to soften.
- Lower the heat and add whisked yogurt, stirring continuously to prevent curdling.
- Pour in the coconut milk and cashew nut paste. Mix well and simmer for 10 minutes.
- Sprinkle garam masala and stir. Cook for another 2 minutes.
- Garnish with chopped coriander leaves and serve hot with rice or naan.
Prep
- Soak cashew nuts in warm water for 30 minutes and blend into a paste.
Kitchen equipment
BlenderLarge Pan