Mushroom Korma

5 years ago | Home Cooking
Mushroom Korma
The distinct taste of mushrooms balanced perfectly with the slight spiciness of shallots and Indian Spices. Isn’t just listening to this description making your mouth water? The tantalizing aroma and the way it is beautifully served in a bowl with simple garnishing with some fresh coriander leaves only makes it that much more appealing and makes us that bit more hungry. So, wasting no more time, we are here to share the recipe for this simple dish with you all. After all, Food is Life, Food is Heaven, and keeping such life and heaven away from anyone is a crime…

Oil - 2 Tbsp
Whole Spices (Cinnamon, Clove & Cardamom)
Shallots - 20 nos thinly sliced
Mushroom - 200 grams
Salt to taste
Turmeric powder - a pinch
Chilli powder - 2 Tsp
Cumin powder - 1 Tsp
Coriander powder - 1 Tsp
Coconut paste - 1 cup
Water - 1 1/2 cups
Chopped Coriander leaves

1. Take a pressure cooker. Add a little oil and the whole spices to the cooker.
2. Add the thinly sliced shallots to the cooker and saute.
3. Once the onions turn transparent in colour, add the chopped mushrooms.
4. Add some salt, turmeric powder, chilli powder, cumin powder and coriander powder.
5. Mix well and add a half cup of water.
6. Pressure cook for two whistles on a medium flame.
7. After the mushrooms are cooked, add the coconut paste and mix well.
8. Add a cup of water and bring it to a boil for about 10 minutes.
9. Finally, add the chopped coriander leaves and turn off the flame!
10. Voila! Your Mushroom Korma is ready! Serve hot with some chapatti or plain steaming rice!

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