Mushroom Korma is a beautiful curry, full of rich flavor, and it works for either a weeknight dinner or a special meal with family or friends. Kurma is a creamy, rich delicacy with a coconut base, served mostly in South India. Mushroom Kurma is a very yummy and easy side dish for chapati, poori or rice. Mushrooms have plenty of health benefits. Though they contain more than 80% water, they are a good source of minerals and vitamins especially vitamin B and D. They are high in antioxidants and low in calories.
2 tbsp ghee or oil
4 cardamom pods
2 dried bay leaves
1 cinnamon stick
1 large red onion, chopped
1 medium-sized tomato, chopped
Chopped Mushroom lengthwise - 400 gm
Ginger-Garlic paste - 2 tablespoons
Red chili powder - 1 tablespoon
Turmeric powder - ½ teaspoon
Salt to taste
Coriander powder - 1 tablespoon
Yogurt - 2 tablespoon
Garam masala - 1 teaspoon
Kasuri Methi - 1 teaspoon
Oil - 1 tablespoon
Chana dal - 1 tablespoon
Urad dal - 1 tablespoon
Cashews - 8 pieces
Shredded dry or fresh coconut - 2 tablespoon
For the Paste:
Heat oil in a pan. Add Chana dal and Urad dal. Roast them until dal gets light brown in color. Add cashews and cook it for a minute over medium to low heat.
Add coconut and mix well. Switch off the flame. Don't cook it for a long time, it may burn. Let them cool down.
Take this roasted mixture into a blender, grind it into a very smooth paste using 1 cup water.
Heat ghee or oil in a large pan over medium-high heat. Add cardamom, cloves, bay leaves, and cinnamon. Saute for one minute.
Add red onions, and saute stirring occasionally, for 2-3 mins or until soft and translucent. Add tomato, and ginger-garlic paste. Saute for one minute or until aromatic.
Add chopped Mushroom and salt. Mix them well.
Add ½ cup of water, cover it with a lid and cook them for 3 - 4 minutes over medium heat or until Mushrooms are cooked. The mushroom will not take a longer time to cook.
Now add turmeric powder, chili powder, and coriander powder, and garam masala. Mix them well.
Add prepared Coconut paste and yogurt. Mix them well. Let it simmer for 5 minutes over medium to low heat. Stir occasionally. Add Kasuri methi and mix well. Switch off the flame.
Mushroom Kurma is ready. Garnish it with coriander/cilantro and serve it with Poori, Rice, Biryani, Paratha, Naan, or Phulka.