Ingredients with Measurements:
- 500g mushrooms, sliced
- 2 onions, finely chopped
- 2 garlic cloves, minced
- 1-inch ginger, grated
- 2 green chilies, chopped
- 1/2 cup yogurt
- 1/2 cup cream
- 1/2 cup cashews, soaked in water for 30 minutes
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp turmeric powder
- 1 tsp red chili powder
- Salt to taste
- 2 tbsp oil
- 1 tbsp butter
- 1/4 cup chopped fresh coriander leaves
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Heat oil in a pan and add cumin seeds. Let them splutter.
2. Add onions, garlic, ginger, and green chilies. Saute until onions turn translucent.
3. Add sliced mushrooms and cook for 5-7 minutes until they release their water and become tender.
4. In a blender, add soaked cashews, yogurt, and cream. Blend until smooth.
5. Add the cashew mixture to the pan and mix well.
6. Add coriander powder, garam masala, turmeric powder, red chili powder, and salt. Mix well.
7. Cover and cook for 10-15 minutes on low heat until the gravy thickens and mushrooms are fully cooked.
8. Add butter and chopped coriander leaves. Mix well.
9. Serve hot with rice or naan.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Low heat
Serving size:
4 servings
Nutritional information:
Calories: 290
Fat: 22g
Carbohydrates: 16g
Protein: 9g
Sodium: 320mg
Fiber: 3g
Substitutions for ingredients:
- You can use any type of mushrooms instead of sliced mushrooms.
- You can use almond milk instead of cream.
- You can use coconut yogurt instead of regular yogurt.
Variations:
- You can add vegetables like peas, carrots, or potatoes to make it more nutritious.
- You can add paneer or tofu for a vegetarian protein option.
- You can add chicken or lamb for a non-vegetarian option.
Tips and tricks:
- Soak cashews in warm water for 30 minutes to make them soft and easy to blend.
- Use a non-stick pan to prevent the gravy from sticking to the bottom.
- Adjust the spice level according to your taste.
Storage instructions:
Store leftover mushroom korma in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stovetop until hot.
Presentation ideas:
Serve mushroom korma in a bowl with rice or naan on the side. Garnish with fresh coriander leaves.
Garnishes:
Fresh coriander leaves
Pairings:
- Rice
- Naan
- Roti
- Paratha
Suggested side dishes:
- Cucumber raita
- Onion salad
- Tomato chutney
Troubleshooting advice:
- If the gravy is too thick, add some water or vegetable broth to thin it out.
- If the gravy is too thin, let it cook for a few more minutes until it thickens.
Food safety advice:
- Make sure to cook mushrooms thoroughly to prevent food poisoning.
- Store leftovers in the refrigerator and reheat until hot before consuming.
Food history:
Korma is a popular Indian dish that originated in the Mughal era. It is a creamy, mildly spiced curry that is usually made with meat or vegetables.
Flavor profiles:
Mushroom korma is creamy, nutty, and mildly spiced.
Serving suggestions:
Serve mushroom korma as a main dish with rice or naan on the side.
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Region: Indian