Mushroom Korma

Ingredients:

Mushroom - 200 gms

Tomato - 2 large (pureed)

Onion - 1 or Dried onion(1/2 cup)

Poppy seeds - 1tblsp

Almonds - 1tblsp

Cashewnuts - 1tblsp

Cumin seeds/Jeera - 1/2 tsp

Biryani leaves or masala

Ginger garlic paste - 2 tsp

Cumin/Jeera powder - 1tsp

Coriander powder - 1tsp

Chilli powder - 1tsp

Turmeric - 1/4 tsp

Green onions - for garnishing.

1. Fry the onions until brown in little oil, if you do not have dried onions.

Grind the cashews, poopy seed, almonds with the fried onions into a paste. Keep aside

2. Puree the tomato and wash the mushrooms and keep them ready.

3. In a non-stick pan heat oil and add jeera and masala items to fry for a min.

4. Add ginger-garlic paste and fry for another min. ( if store bought paste, try to cover the lid as the excess water in the paste can splutter hot oil)

5 . Add turmeric and tomato puree and cook for 8-10 mins until the tomatoes are done.

6. Next add the nuts paste that you prepared earlier and mix well.

7. Add red chilli powder, coriander powder, jeera powder and mix well.

8. Cook this mixture on medium flame until the oil leaves the sides.

9. Add water, if you need thinner consistency or/and mushrooms into the gravy.

( I prepared this korma was rice and hence added water. If you are intending to serve with rotis, or any kind of breads, thicker gravy will be desired)

10. Let the mushrooms wilt in this gravy for 4-5 mins.

11. Garnish this with chopped green onions.

11. Serve the mushroom korma with rotis, chappathis or saffron flavored rice.

This recipe is inspired while I was browsing the youtube and the recipe is by Sanjay Thumma.