Mushroom Korma

Mushroom Korma

                         I usually prepare Potato kurma for pulao or veg biryani. This week I had invited a vegetarian friend home for lunch for the usual gup shup which was missing between us for quite some time. I prepared this Mushroom Korma which is an Andhra Style Mushroom Kurma curry as a side for the veg dum biryani. It is almost same as the Andhra style potato kurma but mushrooms need a taste enhancer else they taste bland and the gravy too does not taste good. This recipe needs cashew paste or melon seed + cashew paste or boiled potato. This time I used cashew paste

Ingredients

½ cup of thinly sliced onions

¾ to 1 cup of chopped white button mushrooms

1 green chili slit

fistful of mint  chopped finely

1 tsp ginger garlic paste

½ to 1 tsp garam masala (adjust)

½ tsp red chili pow

generous pinch of  turmeric powder

smooth cashew paste made from 8 to 10 whole cashewnuts or melon cashew paste or 1 large boiled potato cubed (not mushy)

¼ cup of thick yogurt or thick coconut milk (both taste good and are different, I prefer yogurt as we do not use much coconut in cooking)

few sprigs of coriander leaves

oil and salt as needed

Dry spices

1 small bay leaf

2 green cardamom

1 small star anise

¼ tsp shahi jeera

1 small cinnamon stick

4 cloves

Method

1.   Heat oil in a pan; add dry spices and sauté for a min add mint and sauté till you get an aroma. I forgot to add it as I was in an intense chat with the friend, so I added after step 5

2.   Add green chili onions and fry till they turn translucent, if you like crunchy, just sauté for a min

3.   Add ginger garlic paste and sauté till you get an aroma. takes a min

4.   Add mushrooms and potatoes (if using), fry on high for a min or 2

5.   add turmeric, salt, red chili pow, garam masala powder, sauté for a min

6.   simmer the heat, add the yogurt or thick coconut milk, mix well and cook

7.   When it begins to bubble, add the cashewnut paste or melon cashew paste, if using potato just skip this step.  you can add in more yogurt to adjust the consistency, but do not add water. Cover and cook till the mushrooms are done. Takes around 3 to 4 mins. Take care not to overcook else the mushrooms become too soft and soggy.

Mushroom Kurma

tags: verygoodrecipes.com/mushroom