Jan 3, 2013

Mushroom Kurma


                               

Hello Guys

How are you all doing? Over the week end, I was looking for a one pot meal recipe for brunch and I remembered bookmarking this delicious looking Mushroom korma recipe by Nags from Edible Garden, sometime ago. I finally made it,  although I did not follow the exact measurements. Without further talking, here is how I did it.

To  fry and make a paste:

Onion – 1 large, chopped.
Tomato – Just ½ of a medium sized tomato, roughly chopped
Coconut - 1/2 cup chopped
Garlic Cloves – abt 8-9
Ginger paste – 1 tbsp
3 Green chilles and 1 dry red chilli
1 tbsp garam masala
1 tbsp coriander powder
1 tbsp coriander seeds
1 tbsp cumin seeds
1/2 tsp turmeric powder
Cloves, cinnamon, bay leaf, star anise


                        
                  
Other ingredients:

Mushroom - 400 gms
Peas - 1/2 cup
Some curry leaves,

Heat a tbsp of oil and add the dry red chilli, some cloves, ¼ cinnamon stick and little bit star anise. Then add some coriander seeds and cumin seeds and fry till it leaves a nice aroma. Then add 3/4th of the chopped onions, fry for a few  minutes, add ginger paste, garlic paste, green chillies, and fry for few more minutes. Once onion turns translucent, add the chopped tomatoes. The add some salt, turmeric powder, garam masala, coriander powder and keep frying in medium flame till it completely cooks and the oil separates . Then remove it from heat, let it cool for some time, Then add ¼ cup chopped coconut to this and make a paste of everything together. You can add ¼ cup of water to this while blending it. Keep this separate.

Heat 1 tbsp oil in a pan, once it heats, add some  mustard seeds and cumin seeds, once it splutters, then add some curry leaves, once that cooks, add the remaining chopped onions, some turmeric and remaining garlic cloves and fry till its cooked. Now add the chopped mushrooms and peas to it and fry it till mushroom leaves all the water.

Then add the paste to this and let it cook for some more time. And add ¾ cup water to it, adjust salt  and let it simmer and cook till the oil separates.

                                 


I served it with some rice and as Nags has mentioned this will make a tasty accompaniment for dosa/idli/roti etc.  Besides if you are anything like me, this can be eaten on its own as well :)

Kurma tasted so yummy and DH scored it 9 out of ten! :) Thanks Nags for the wonderful recipe!

                                  

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