Mushroom korma flavored with creamy cashew nut sauce and seasoned with plenty of spices is nutritious and utterly delicious. This turns into a perfect meatless dinner when paired with rotis, naans or steamed rice.
Have you ever tried korma curry with mushrooms? I usually prepare korma with chicken, chick peas, lamb and beef. But last week, I made this mushroom korma, and I must admit, I’m totally obsessed with it now.
The secret to the thick rich gravy is, obviously, the cashew nut paste. Make sure the nuts are soaked really well before you grind them. This will ensure you get a silky smooth paste which is going to be the base of the korma. Having said that, if you’re looking for a nut-free version of this curry, you can replace nut paste with extra coconut milk or cream.
I used whole small button mushrooms in this mushroom korma. I think whole mushrooms look fabulous in this curry. Look for very small ones as they’ll absorb all the flavours from the sauce easily.
The plus is you don’t need to cut them into smaller pieces. One more tip – always go for ‘button’ mushrooms. These taste fabulous in any curry.
Now let’s imagine all those cute little mushrooms in the spicy rich gravy. Droolworthy, right?
This mushroom korma is totally addictive. My favorite way to enjoy them is pairing it with rotis or chapathi. Believe me, it’s a must-try combo. This curry also goes really well with rice and naan.
The best part is you won’t even miss meat. If you want to add some meatless meals to your diet, give this a go. You’ll thank me later!
Again, don’t be afraid to add a can of chick peas or a bunch of chopped spinach (or even kale) to this curry. These are going to make this mushroom korma super nutritious!
Healthy and delicious mushroom korma in rich cashew nut sauce is the perfect vegetarian side dish for rotis, naan or rice.
- 10 cashew nuts
- 2 cups water
- 1 tbsp ghee or oil
- 4 cardamom pods
- 5 cloves
- 2 dried bay leaves
- 1 cinnamon stick
- 1 large red onions, chopped
- 3-4 garlic cloves, chopped
- 2cm piece of ginger, chopped
- 1 tsp ground coriander (coriander powder)
- 2 tsp garam masala
- 1 tsp red chili powder
- 300g small button mushrooms
- ½ cup coconut milk
- 2 sprigs coriander (cilantro) leaves, chopped
- Toasted nuts and coriander leaves, to garnish
- Roti, naan or rice, to serve
- Boil 2 cups of water in a saucepan. Add cashew nuts. Cover with lid, and let it soak for 30 mins.
- Drain the cashew nuts, and place them in the small bowl of a food processor. Add a little water to grind to a smooth paste. Set aside.
- Heat ghee or oil in a large pan over medium-high heat. Add cardamom, cloves, bay leaves and cinnamon. Saute for one minute. Add red onions, and sauté, stirring occasionally, for 2-3 mins or until soft and translucent. Add ginger and garlic. Saute for one minute or until aromatic.
- Add coriander, garam masala and chilli powder. Saute, stirring, for a minute. Stir in the nut paste. Add ½ cup water to make a thick sauce. Bring to the boil. Cover with a lid, and simmer for 2-3 minutes.
- When the oil separates, stir in mushrooms. Add chopped coriander (cilantro) leaves. Stir in ¼ cup water to make a thick sauce. Bring to the boil. Cover with lid, and simmer for 4-5 minutes. Add coconut milk and cook until heated through.
- Garnish with toasted cashew nuts and coriander (cilantro) laves.
- Serve with roti, naan or rice.
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