Mushroom Korma | How to make Mushroom Korma

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BySujata Limbu
Created on 7th Dec 2015
  • Mushroom Korma, How to make Mushroom Korma
Mushroom Kormaby Sujata Limbu
  • Mushroom Korma | How to make Mushroom Korma (43 likes)

  • 1 review
    Rate It!
  • By Sujata Limbu
    Created on 7th Dec 2015

About Mushroom Korma

A heavenly mushroom korma recipe that is cooked every once in a while in each Indian home.

Mushroom Korma, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Sujata Limbu. Mushroom Korma is a dish which demands no explanations, it's a whole world of flavour in itself. Mushroom Korma is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Mushroom Korma by Sujata Limbu is perfect to serve 4 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Mushroom Korma.

  • Prep Time15mins
  • Cook Time25mins
  • Serves4People
Mushroom Korma

Ingredients to make Mushroom Korma

  • 250 grams Mushroom chopped in halves
  • 1 medium sized onion chopped finely
  • 2 medium sized tomatoes finely chopped
  • 100 grams green peas
  • 8-10 cashew nuts
  • 1 tsp ginger-garlic paste
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp garam masala powder
  • 1/2 tsp coriander powder
  • 1/2 tsp cumin powder
  • Salt to taste
  • Few coriander leaves and sliced green chillies to garnish
  • 1/4 cup thick curd

How to make Mushroom Korma

  1. Wash and chop the tomato, then grind it to form a smooth paste. Also soak the cashews in water for 15-20 minutes, then grind it to a smooth paste also.
  2. Also steam and cook the peas, then set it aside.
  3. Heat oil in a pan, add in cumin seeds, once they splutter add the onion, ginger-garlic paste and saute and cook till they turn slightly golden in colour. Then pour in the tomato paste and cook till it separates from the oil.
  4. Next, add in the red chilli powder and rest of the listed spices powder. Continue cooking till the mixture turns dry, then add in the cashew paste. Pour a little water and let the gravy come to a boil.
  5. In the meantime, saute and cook the mushrooms in another pan, once they shrink in size and start oozing out water, turn off the stove.
  6. Add in the sauteed mushrooms and peas along with salt to taste. Add curd and mix well. Let it simmer and cook for 8-10 minutes on a low heat.
  7. Garnish with green chillies and coriander leaves and serve hot alongside rice/roti.

Reviews for Mushroom Korma (1)

Vaishali Bulsara2 years ago
v nice.