I have shared chicken korma recipe, and now it’s the mushroom korma recipe. As my daughter is fond of mushrooms and my hubby is fond of chapathi, I decided to give it as a combo for dinner. It goes out well with chapathi or any Indian bread.
Korma or Kurma means the vegetables or meat getting cooked in yogurt, cream or coconut paste. Here I have blended few spices along with coconut for masala. It was delicious and aromatic. Let us move on to the recipe…
- Mushrooms – 200 gms
- Onions – 1 ½ nos
- Coconut pieces – 150 gm
- Fennel seeds / Perunjeeragam – 2 tsp
- Poppy seeds – 2 tsp
- Cumin seeds – 2 tsp
- Ginger – 1 “inch stick
- Garlic – 5 cloves
- Green chilies – 2 nos
- Cinnamon – 1” inch stick
- Cloves – 3 nos
- Mustard seeds – ¼ tsp
- Curry leaves – a sprig
- Fresh cream – 1 tbsp
- Salt to taste
- Oil – 3 tsp
- Wash the mushrooms, blanch (soak in hot water for few mins) and drain the water.
- Chop the mushrooms into medium or small pieces.
- Peel and finely chop the onions.
- Take coconut pieces, fennel seeds, cumin seeds, poppy seeds, cloves, cinnamon, ginger and garlic in a blender and grind them to a fine paste by adding little water.
- Heat oil in a kadhai, add in the mustard seeds, ¼ tsp of cumin seeds and curry leaves. Wait until they crackle.
- Add in the onions and cook until they turn transparent.
- Pour in the grounded masala and cook until the raw smell goes off.
- Add in the mushrooms, turmeric powder along with salt and cook for few mins or until the mushroom oozes out the water.
- Pour in a cup of water, cover and let it boil.
- Keep in medium flame, until the oil separates or the gravy thickens or until the oil separates and floats on the top of the gravy.
Serve hot with chapathi or roti. Pour little fresh cream before you serve. It goes out well for breakfast or dinner.