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1/2 cup - Thinly sliced
1 cup - Chopped white button
Fistful of mint, chopped finely
1 tsp -
1/2 - 1 tsp -
1/2 tsp -
Red Chilli powder
A generous pinch of
Smooth cashew paste made from 8-10 whole
or melon cashew paste or 1 large boiled
cubed (not mushy)
1/4 cup - Thick yogurt or thick
Few sprigs of
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.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.