Mushroom Korma

Name: Mushroom Korma
Total time: 1200 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 250 g paddy straw mushroom; 1 large onion, chopped; 2 tbsp poppy seeds; 2 tbsp cashewnuts; 2 tbsp chopped almonds; 2 cloves garlic; 1 inch ginger; 3 tbsp tomato puree; 1 green chili; 1 green cardamon; 2 cloves; 5 black peppercorn; 1 handful coriander leaves; 2 tbsp dessicated coconut powder; 2 tsp vegetable oil; 1 tsp ghee; 1/3 tsp turmeric powder; 1 tsp Kashmiri chili powder; 1 tsp coriander powder; as per taste Salt

Dr.Madhumita Mishra @FoodTalking

Odisha

#GA4
#Week26

Korma is a mild curry made with various spices along with coriander, yogurt and nuts. Korma/kurma/Qorma originated in India. Korma is a popular dish of Mughlai origin. The spices are aromatic and the korma carries a mild undertone from the blended almonds, cashews, coconut and poppy seeds. Here I have used paddy straw mushrooms, which are cultivated in many households in Odisha. It's a soft mushroom, with amazing taste and flavours.

#GA4
#Week26

Dr.Madhumita Mishra @FoodTalking

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Ingredients

20 mins

3 servings

250 gpaddy straw mushroom
1large onion, chopped
For Korma paste
2 tbsppoppy seeds
2 tbspcashewnuts
2 tbspchopped almonds
2 clovesgarlic
1 inchginger
3 tbsptomato puree
1green chili
1green cardamon
2cloves
5black peppercorn
1 handfulcoriander leaves
2 tbspdessicated coconut powder
2 tspvegetable oil
1 tspghee
1/3 tspturmeric powder
1 tspKashmiri chili powder
1 tspcoriander powder
as per tasteSalt

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Steps

20 mins

1

Wash the mushrooms and chop them into large chunks.
2

Take all the ingredients of korma masala paste in a grinder and grind to a smooth paste.(except turmeric,chili powder and coriander powder)
3

Heat the ghee and oil in a pan. Add chopped onion and saute till golden brown.
4

Add 3 tbsp Korma paste.
Mix turmeric powder, chili powder and coriander powder.
5

Saute on low flame till oil separates from the korma masala.
6

Add chopped mushrooms and mix well with the masala paste.
The mushroom expels water, so cook with the masala on a high flame, mixing continuously.
7

When the water dries up, add 1/4 cup water and cook till mushrooms are soft.
8

The Mushroom Korma is ready to serve with Naan/Paratha.

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Dr.Madhumita Mishra @FoodTalking

on March 11, 2021 16:41

Odisha

I am a Scientist,working in DEFT , Bhubaneswar Odisha. I have interest in food and nutrition. Love innovative cooking. I like Vegetarian dishes, cook non-veg food for my family and friends. I love to watch and learn from MasterChef India in every season.