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Mushroom kurma

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.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 40 minutes
Servings: 4 people
Cuisine: ASIA, Indian
Calories: 1234
Ingredients Method

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
  • 250 g Mushrooms chopped

Method
 

  1. Grind together coconut and cashew nuts to a smooth paste with required amount of water.
  2. In a deep bottomed vessel, heat oil and add mustard seeds and cumin seeds and let them splutter.
  3. Add the onion and fry until brown. Add the ginger garlic paste and mix.
  4. Add the ground tomato with turmeric, coriander powder, cumin powder and Garam masala and cook until the oil oozes out on the sides.
  5. Add the mushrooms and sauté them for 5 minutes.
  6. Add the coconut Cahewnuts paste, salt and water and simmer underlid until the mushrooms are cooked.
  7. Garnish with coriander leaves.