Mushroom Korma

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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  • 1/2 cup - Thinly sliced onions
  • 1 cup - Chopped white button mushrooms
  • 1 - Green chilli slit
  • Fistful of mint, chopped finely
  • 1 tsp - Ginger garlic paste
  • 1/2 - 1 tsp - Garam masala
  • 1/2 tsp - Red chilli powder
  • A generous pinch of turmeric powder
  • Smooth cashew paste made from 8-10 whole cashewnuts or melon cashew paste or 1 large boiled potato cubed (not mushy)
  • 1/4 cup - Thick yogurt or thick coconut milk
  • Few sprigs of coriander leaves
  • Oil and salt as needed

How to Make Mushroom Korma

  • Heat oil in a pan, add dry spices and saute for a minute.
  • Add mint and saute till you get an aroma.
  • Add green chilli, onions and fry till they turn translucent, if you like crunchy, just saute for a minute.
  • Add ginger garlic paste and saute till you get an aroma, takes a minute.
  • Add mushrooms and potatoes (if using), fry on high for a minute or 2.
  • Add turmeric, salt, red chilli powder, garam masala powder, saute for a minute.
  • Simmer the heat, add the yogurt or thick coconut milk, mix well and cook.
  • When it begins to bubble, add the cashewnut paste or melon cashew paste (if using potato, just skip this step).
  • You can add in more yogurt to adjust the consistency, but do not add water.
  • Cover and cook till the mushrooms are done, takes around 3 to 4 minutes.
  • Take care not to overcook, else the mushrooms become too soft and soggy.
  • Recipe courtesy: Indian Healthy Recipes.