Ingredients

• Chop fine:
• 1 lb - garden ( button) mushrooms
• Medium sized onions - 3
• Greens peas - 1/2 cup
• Spices to add:
• Cloves - 6
• Cinnamon - 1 rolled stick
• Turmeric - 1/2 tsp
• Salt to taste
• To grind:
• Medium sized onion - 1, sliced
• Tomatoes - 1 large, sliced
• Cardamoms - 2
• Ginger - 1inch piece
• Garlic - 1 tsp minced
• Coconut - 1/2 cup grated
• Coriander seeds - 1.5 tsp
• Red chillies - 5 to 6
• Aniseed - 3 tsp

How to Make Khumb Korma

• Take 3 tbsp oil in a pan. Add cloves, cinnamon and let them pop.
• Add onions and saute them till light brown.
• Add the mushrooms and cook them for 5 mins on medium fire.
• Add the turmeric and stir well.
• Add the ground paste and keep stirring the mix for a couple of minutes.
• Add 10 oz of water and then cover and cook on medium flame till raw smell disappears.
• The korma will be done once the oil separates on the top.
• Garnish with coriander.
• Serve hot with rice/rotis/idlis/dosas.