Mushroom Kurma | Mushroom Korma

5 from 1 vote

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Course: Main Course

Cuisine: Indian

Diet: Gluten Free, Vegan, Vegetarian

Keyword: Easy Lunch Recipes, Easy Recipes

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: Servings

Calories: 404kcal

Author: Aayushi Patel

In a high powered blender jar, add roughly chopped onions, tomatoes, kashmiri red chili powder, shredded fresh/ frozen coconut, almond flour, white poppy seeds, cumin seeds and coriander seeds. Add 1/4 Cup of water and blend into a smooth paste. If you think you need more water to blend the curry paste, add 2 Tbsp's water and blend again.

Use a pastel and mortar to pound fresh garlic, ginger and green chilies, as small as possible. Trust me, this renders the best taste.
Slice or roughly chop the mushrooms. You want a nice bite of mushroom, so I suggest to chop 1 inch thick slices of mushrooms or cut them into 4 halves.
Place a heavy bottom pan or pot on a medium high flame.
Add oil, and let it heat up. Once the oil is hot add cumin seeds.
Once the cumin seeds start to splutter add the freshly pounded garlic, ginger and green chilies. Sauté for 15 seconds and add the prepared curry base.
Now Add 2 tbsp's water in the blender jar and cover it. Shake it well to make sure you get all the leftover curry base and pour it in the pan. Add curry leaves now. And mix well.
Next add salt, turmeric and cumin coriander powder. Mix well.
Now on a medium low flame, let this cook. Stir every two minutes, to make sure your curry doesn't stick to the bottom.
Use little splashes of water to deglaze the pan if needed.
You want to cook this curry base slowly for 10-15 minutes, until the oil starts to separate.
Once the oil starts to separate, add in your sliced or cut Baby Bella (Crimini) Mushrooms. Mix them well with the masala.
Add 2 Cups of Hot Water. Stir in. Add sugar. I add sugar to balance all the flavors. You won't even taste the sugar in the curry. Mix it once again.
Now on a medium flame, let the curry simmer for 10-15 minutes.
Turn off the stove. Garnish with cilantro and serve it with parathas, puris, rotis, naans or simple rice.

You can substitute other vegetables like cauliflower, Potatoes and Peas.
If you want to add protein, you can use beans like kidney beans, or chickpeas.
You can substitute almond flour with cashews or almonds. Soak cashews or almonds in hot water for 30 mins. It will soften them up and will blend easily. If you decide to use whole almonds, make sure to remove the skin before blending them. It is very easy to remove the skin of soaked almonds.
I insist you to use a heavy bottom pan/ pot as this pan will distribute heat evenly and cook the curry properly.
When you add water to the curry, make sure it is hot. If you add cold water, it will definitely change the taste of this curry.