Mushroom Korma | How to make Mushroom Korma

By Sujata Limbu  |  7th Dec 2015  |  
5.0 from 1 review Rate It!
  • Mushroom Korma, How to make Mushroom Korma
Mushroom Kormaby Sujata Limbu
  • Prep Time


  • Cook Time


  • Serves





About Mushroom Korma Recipe

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

Mushroom Korma is one dish which makes its accompaniments tastier. With the right mix of flavours, Mushroom Korma has always been everyone's favourite. This recipe by Sujata Limbu is the perfect one to try at home for your family. The Mushroom Korma recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Mushroom Korma is 15 minutes and the time taken for cooking is 25 minutes. This is recipe of Mushroom Korma is perfect to serve 4 people. Mushroom Korma is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Mushroom Korma. So do try it next time and share your experience of cooking Mushroom Korma by commenting on this page below!

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.