Mushroom kurma recipe with step-by-step images. It is a scrumptious one pot recipe of South Indian model mushroom kurma curry made with white button mushrooms in a coconut-cashew base and Indian spices-herbs. Gluten-free and vegan recipe.
Veggie based mostly kurma is made at instances at house. Whereas we prefer to have korma with chapatis or pooris, I additionally serve it with steamed rice. Until now I’ve solely posted the South Indian kinds of kurma. I do plan so as to add the North Indian varieties too.
The mushroom kurma recipe is customized from the Mushroom peas curry, I had posted 4 years again. The mushroom peas curry recipe is customized from Jigg’s Kalra ebook “Prashad – cooking with masters”. From the first time I attempted this recipe until right now, on events I make this kurma with mushroom & peas and at instances with potatoes & peas.
The recipe makes use of coconut and cashew as base substances. Strive including contemporary coconut. It offers an excellent taste. If you happen to dwell in a metropolis the place contemporary coconut just isn’t obtainable, then use desiccated coconut.
This mildly flavored and but scrumptious Mushroom kurma could be savored with chapatis, pooris or with plain steamed rice or cumin rice. You received’t want another accompaniment.
Step-by-Step Information
make Mushroom Kurma
1. Soak 10 to 12 cashews in ⅓ cup scorching water for 10 to fifteen minutes. Soaking cashews helps to grind them higher, particularly if in case you have a blender or mixer-grinder, which has issue grinding nuts and seeds. However in the event you should not have time to soak the cashews, then simply chop them and grind them with coconut.
2. As soon as the cashews are soaked, add them to the grinder or blender together with ½ cup grated coconut or ⅓ cup desiccated coconut.
3. Add ⅓ cup contemporary water and grind or mix to a clean paste. If utilizing desiccated coconut, then use heat water whereas grinding. Preserve the coconut-cashew paste apart.
4. Now warmth 2 tablespoons of oil. You should use peanut oil or sunflower oil. Add ½ teaspoon mustard seeds. On a low to medium warmth saute until they start to crackle.
5. As soon as they start crackling, then add ½ teaspoon cumin seeds, 8 to 10 fenugreek seeds and ½ teaspoon urad dal. If you happen to should not have fenugreek seeds, then skip them.
6. Saute until the urad dal turns a maroonish pink. Cook dinner on a low warmth, in order that the urad dal, fenugreek seeds and cumin seeds don’t burn.
7. Then add ⅓ cup chopped onions.
8. Start to saute the onions on a low to medium warmth stirring usually.
9. Saute until the onions start to get mild brown.
10. Then add 1 teaspoon of ginger-garlic paste. Stir and saute for just a few seconds or until the aroma of ginger-garlic goes away.
11. Subsequent add 1 cup of chopped tomatoes.
12. Combine properly and start to saute the tomatoes.
13. Saute until the tomatoes soften.
14. Then add the next floor spices:
- ½ teaspoon turmeric powder
- 1 teaspoon Kashmiri pink chili powder (you may as well use common pink chili powder)
- 1 teaspoon coriander powder
- 1 teaspoon garam masala powder
15. Combine the spice powders very properly with the onion tomato masala.
16. Now add the sliced or chopped mushrooms. 200 to 250 grams of white button mushrooms, which have been rinsed after which sliced.
17. Combine properly and saute the mushrooms on a low to medium warmth for five to six minutes.
18. Then add the coconut-cashew paste and 10 to 12 curry leaves.
19. Stir and blend very properly.
20. Stir and saute for two to three minutes on a low warmth.
21. When the masala is getting sauteed, add 2 cups water within the blender jar. Swirl and rotate the jar gently in order that the remaining coconut-cashew paste will get blended with water.
22. Now add this water to the masala combination.
23. Stir and blend properly once more.
24. Season with salt as per style.
25. Cowl the pan with a lid and simmer for 14 to fifteen minutes.
26. When the mushroom kurma is finished, you will note specks of oil floating on high and the curry will even thicken a bit.
27. Garnish with some chopped coriander leaves and Serve mushroom kurma scorching with steamed rice, chapatis or poori or paratha or tandoori roti.
It can additionally go properly with jeera rice or saffron rice or ghee rice.
For extra scrumptious mushroom recipes, you may verify this assortment of Mushroom recipes.
If you happen to like korma, then you may take a look at these Kurma varieties:
Please you should definitely price the recipe within the recipe card or go away a remark under if in case you have made it. For extra veetarian inspirations, Sign Up for my emails or observe me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Mushroom Kurma
Scrumptious South Indian model mushroom kurma made with a coconut-cashew base and Indian spices-herbs.
Prep Time 15 minutes
Cook dinner Time 20 minutes
Whole Time 35 minutes
Forestall your display from going darkish whereas making the recipe
Preparation
Soak cashews in scorching water for quarter-hour. Soaking cashews helps to grind them higher, particularly if in case you have a blender or mixer-grinder which has issue grinding nuts and seeds.
However in the event you should not have time to soak, then simply chop them and grind with coconut.
As soon as the cashews are soaked, add them to the grinder together with 1/2 cup grated coconut or 1/3 cup desiccated coconut.
Add 1/3 cup contemporary water and grind to a clean paste. If utilizing desiccated coconut, then use heat water whereas grinding. Preserve the coconut-cashew paste apart.
When the cashews are soaking, rinse or wipe the mushrooms and slice or chop them.
Additionally chop the onions and tomatoes. Preserve apart.
making mushroom kurma
Warmth 2 tablespoon oil. You should use peanut oil or sunflower oil. Add teaspoon mustard seeds. On a low to medium flame saute until they start to crackle.
As soon as they start crackling, then add teaspoon cumin seeds, 8 to 10 fenugreek seeds and 1/2 teaspoon urad dal. If you happen to should not have fenugreek seeds, then skip them.
Saute until the urad dal turns a maroonish pink. Cook dinner on a low flame, in order that the urad dal, fenugreek seeds and cumin don’t burn.
Then add 1/3 cup chopped onions. Start to saute the onions on a low to medium flame, until the onions start to get mild brown.
Then add 1 teaspoon ginger garlic paste. Saute until the uncooked aroma of ginger-garlic goes away.
Subsequent add 1 cup chopped tomatoes. Combine properly and start to saute the tomatoes, until they soften.
Then add turmeric powder, pink chilli powder, coriander powder and garam masala powder
Combine the spice powders very properly with the onion tomato masala.
Now add the sliced or chopped mushrooms.
Combine properly and saute the mushroom on a low to medium flame for five to six minutes.
Then add the coconut-cashew paste and 10 to 12 curry leaves. Combine very properly and saute for two to three minutes on a low flame.
When the masala is getting sauteed, add 2 cups water within the blender jar. Swirl and rotate the jar gently in order that the remaining coconut-cashew paste will get blended with water.
Now add this water to the masala combination. Combine properly.
Season with salt as per style.
Cowl the pan with a lid and simmer for 14 to fifteen minutes.
When the mushroom kurma is finished, you will note specks of oil floating on high and the curry will even thicken a bit.
Garnish with some chopped coriander leaves and serve mushroom kurma scorching with steamed rice, chapatis or pooris or paratha. It can additionally go properly with cumin rice or saffron rice.
- You should use white button mushrooms or cremini mushrooms.
Diet Details
Mushroom Kurma
Quantity Per Serving
Energy 192 Energy from Fats 144
% Each day Worth*
Fats 16g25%
Saturated Fats 7g44%
Sodium 317mg14%
Potassium 347mg10%
Carbohydrates 10g3%
Fiber 4g17%
Sugar 3g3%
Protein 4g8%
Vitamin A 461IU9%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 31mg155%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 56mg68%
Vitamin D 1µg7%
Vitamin E 3mg20%
Vitamin Ok 5µg5%
Calcium 26mg3%
Vitamin B9 (Folate) 310µg78%
Iron 2mg11%
Magnesium 36mg9%
Phosphorus 106mg11%
Zinc 1mg7%
* P.c Each day Values are based mostly on a 2000 calorie weight loss program.
This Mushroom Kurma submit from the weblog archives first revealed in June 2016 has been up to date and republished on December 2022.
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