Mushroom Korma

Recipe PREP 5 min COOK 45 min

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Mushroom Korma

PREP 5 min COOK 45 min

Description

Suffused with aromatic spices and creamy (but never greasy!), this decadent Indian korma is both mild and nutrient-dense. With the goodness of yogurt, nuts, seeds, and a hint of sweetness from raisins, it’s rich in calcium and heart-healthy omega-3s. Mushrooms add fiber, umami, protein, and vitamin D, making this a balanced meal when paired with quality carbs.

NOTE

You can make korma with paneer, tofu, cauliflower, broccoli, chicken or meat.

Ingredients

4 to 6 SERVES

Groundnut oil or any neutral oil for frying
4 to 5 (300 g) medium red onions, sliced thin
1 Tbsp (20 g) broken cashew nuts
1 Tbsp (20 g) melon seeds
Handful of raisins
2-3 green chiles, slit vertically
1 Tbsp ghee
1-2 bay leaves
4-inch-long cinnamon stick or cassia
5 green cardamom pods
1 tsp black peppercorns
3-4 cloves
1 Tbsp ginger-garlic paste
1 tsp ground turmeric
1 tsp ground coriander
1 tsp ground cumin
1 tsp red chili powder
1 cup (200 g) yogurt
500 g portobello mushrooms
Salt for seasoning
1 tsp garam masala
½ tsp kewda water (optional)
1 Tbsp (8 g) coarsely chopped cilantro

Directions

Step 1

To make the birista: Heat about 3 inches of oil in a medium iron kadhai or skillet over medium heat. Add the onions and fry to a light golden. Using a slotted spoon, remove the onions as fast as you can (sliced onions can quickly go from brown to burnt). Spread the fried onions on a large, paper towel-lined plate. Strain the oil and reserve.
Step 2

In a small saucepan, add the cashews and melon seeds, cover with water and bring to a boil. Drain and set aside.
Step 3

In an electric grinder or a blender jar, grind about a quarter of the birista with the cashews, melon seeds, raisins, and green chiles to a smooth paste. Add water as needed to ensure a smooth consistency.
Step 4

In a medium kadhai, heat the ghee on medium-low. Add bay leaves, cinnamon, cardamom, black peppercorns, and cloves, and sizzle them for about a minute until aromatic. Add the ginger-garlic paste and sauté for a minute, until the raw pungent smell changes to a more mellow aroma.
Step 5

Pour the onion paste into the kadhai. Use a little water to rinse out any leftover paste from the mixer jar into the kadhai. Add the turmeric, coriander, cumin, and red chili and mix well. Partially cover and simmer on medium heat for 5 minutes, until the gravy begins to bubble.
Step 6

In a bowl, mix the yogurt with a spoon of the simmering gravy (this helps raise the temperature of the yogurt slightly so that it doesn't split on contact with hot gravy). Turn the heat to low, add the yogurt to the kadhai and mix well. Keeping the kadhai covered, simmer for 10 to 12 minutes, opening to stir frequently until you see a distinct layer of oil on top.
Step 7

While the gravy simmers, coat a grill pan with the onion-flavored oil reserved from earlier. Grill the mushrooms on medium-high heat for about 3 to 5 minutes on each side until they soften and brown. Note: On a busy day, you can skip this step and instead slice the mushrooms and add them soon after you add the ginger garlic paste (see Step 4).
Step 8

Add the grilled mushrooms to the gravy and simmer for 3 to 5 minutes. Adjust seasoning, add the garam masala powder, and stir in the kewda water, if using. Cook for 2 minutes to allow for flavors to assimilate, then turn off the heat. Serve warm, garnished with chopped fresh cilantro.

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About the author

Sadaf Hussain

Sadaf Hussain is a food columnist, cookbook author, and chef who has been a MasterChef India finalist and a TedX speaker. As a travel enthusiast he loves to explore the intersection between cooking, culture, and food lore.

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