Mushroom kurma
2 Sep 2016
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Background
Mushroom kurma is the Indian recipe for mushrooms cooked in a rich cashew & coconut gravy. This dish can be served at parties and get-togethers with naan or vegetable rice. It is very delicious and easy to make.
Ingredients
- Coconut-cashew paste:
- ½ cup Grated coconut
- 10°Cahewnuts
- Water as required
- Cooking ingredients:
- 1 Onion, chopped
- 1 Large tomato, ground
- 1 tsp Ginger garlic paste
- 2 Tbsp Oil
- ½ tsp Mustard seeds
- ½ tsp Cumin seeds
- ½ tsp Turmeric
- 1 tsp Red chilli powder
- 1 tsp Coriander powder
- 1 tsp Garam masala
- 2 cups Water
- Salt as required
- A sprig of coriander leaves, chopped
- 250g Mushrooms, chopped
Instructions
- Grind together coconut and cashew nuts to a smooth paste with required amount of water.
- In a deep bottomed vessel, heat oil and add mustard seeds and cumin seeds and let them splutter.
- Add the onion and fry until brown. Add the ginger garlic paste and mix.
- Add the ground tomato with turmeric, coriander powder, cumin powder and Garam masala and cook until the oil oozes out on the sides.
- Add the mushrooms and sauté them for 5 minutes.
- Add the coconut Cahewnuts paste, salt and water and simmer underlid until the mushrooms are cooked.
- Garnish with coriander leaves.
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