Mushroom Korma

Share
38 Ratings
44 Reviews
Print
Recipe By Vahchef
21 m
4 servings
28.3 Cals

Tandoori Chicken Gypsy Style

A popular Indian chicken dish consisting of chicken marinated in a mixture of yoghurt and...

Spring Onions With Tomatoes

Tomatoes and Spring Onions curry is a very simple and fast to cook dish. The dish is spic...

Thotakura Amaranthus With 4 Dals

Amaranth toor dal is a dry kind of curry variety which is very healthy. ...

Vegetable Chaman

Vegetable chaman is a mixed vegetable curry along with leafy vegetable served with pulkas...

Doodhi Valachi Baaji

A delicious Maharashtrian vegetarian dish made with bottle gourd and field beans cooked i...

Chicken 2 Peppers

Chicken 2 Peppers is commonly known as Murg Do Mirch which is a dry fry preparation addin...

Mushroom Korma Recipe, Tila chhatto Sabji, How To Make Mushroom Korma Recipe

Name: MUSHROOM KORMA
Prep time: 6 min
Cook time: 15 min
Total time: 15 min
Yield: 4

Mushroom korma flavored with whole spices and cooked with a yogurt based gravy and this is a vegetarian option for the various non vegetarian biryani dishes.

About Recipe

Kukka godugu koora, Kalaan Kuzhambu, torkari

How to make MUSHROOM KORMA

(38 ratings)

44 reviews so far

Prep time
6 mins

Cook time
15 mins

Total time
21 mins

Author : Vahchef
Main Ingredient : Mushroom

Servings : 4 persons
Published date : February 23, 2019

Ingredients used in MUSHROOM KORMA
• Mushrooms - 1 cup.
• Almonds - 5 numbers.
• Melon seeds - 1 tablespoon.
• Poppy seeds - 1 tablespoon.
• Cashew nuts - 8 number.
• Fried onions - 1 cup.
• Cinnamon stick (1 inch) - 2 number.
• Cloves - 2 number.
• Bay leaf - 1 number.
• Cardamom - 1 number.
• Cumin seeds - 1 tea spoon.
• Coriander powder - 1 tea spoon.
• Cumin powder - 1/2 tea spoon.
• Turmeric powder - 1/4 tea spoon.
• Red chili powder - 1/2 tea spoon.
• Tomato puree - 1/2 cup.
• Garam masala - 1/2 tea spoon.
• Coriander leaves - 1/4 bunch.
• Yogurt - 2 tablespoons.
• Spring onions - 1/2 cup.
• Oil - 2 tablespoons.
• Salt - to taste.
Method:
Boil water in a pan, add almonds, melon seeds, poppy seeds, cashew nut and boil it with closed lid for 15 minutes. Later, transfer it into a blender. To this, even add fried onions and blend it into a smooth paste. Heat oil in a pan, add cinnamon stick, cloves, bay leaf, cardamom, cumin seeds and saute it. Then add ginger garlic paste, tomato puree and cook it. In the same pan, even add nuts paste, coriander powder, cumin powder, turmeric powder, red chili powder, salt and cook it. Even before it comes to boil, add yogurt and cook it with the lid on it for another 30 minutes. Now add the mushrooms, mix thoroughly and keep the lid on it for 3 to 4 minutes. Then add spring onions and switch off the flame. Garnish with chopped coriander leaves and serve it hot.