To get the nutritional benefit of mushroom it has to be cooked. It’s a good source of calcium, fiber, selenium, protein, iron, vitamin C, vitamin Deficiency, potassium and phosphorus. It’s low in calories, helps in fighting cancer, boosts immune system and prevents heart disease.

Button mushroom is the most common variety of mushroom consumed all over the world. White button mushroom is sold as fresh mushroom or is canned and used for soups, sauces and other food product.

I have made lot of mushroom dishes, so wanted to try something different. How I make vegetable korma almost same recipe with slight changes I have prepared this mushroom korma dish. Freshly grated coconut with cashews makes this gravy thick and it goes well with poori, roti, rice, dosa or idiyappam.

INGREDIENTS 

  • Mushroom 200gm
  • Green chillies 2-3 as per taste
  • Turmeric powder 1/2 tsp
  • Refined /olive oil 1 tbsp
  • Coriander leaves for garnishing
  • Salt to taste
  • Cardamom 1
  • Cinnamon 1″
  • Cloves 2
  • Pather ke phoola/Kalpasi/stone flower 1

FOR POUNDING IN PESTLE AND MORTAR

  • Garlic ( Indian)5-6
  • Poppy Seeds 1/2 tsp
  • Cumin seeds 1/2 tsp

FOR WET GRIND

  • Onion2
  • Tomato 2
  • Cashews 6-7
  • Coconut freshly grated 4 tbsp

METHOD

Chop the onions and tomatoes roughly. Heat 1 tsp oil in a deep frying pan/kadai and add onions. Heat till it becomes transparent. Add tomatoes and saute till it becomes mushy. Turn off the heat. Let it cool down then blend it in a blender.

In a mortar and pestle add garlic, cumin seeds, poppy seeds and make a fine paste. Keep it aside.

Wash and cut the mushrooms. Heat a tsp oil in a deep frying pan/kadai add mushrooms. Add turmeric powder, mix it well. Cover and cook on low heat for 8-10 minutes stirring occasionally. Mushroom will release water and cook in it. Turn off the heat, take the mushrooms out and keep it aside.

Wipe the same kadai and heat a tbsp of oil. Add cardamom, Cinnamon, Kalpasi, cloves and saute on low heat for a minute. Add coriander powder and the ingredients pounded in mortar and pestle (cumin, poppy, garlic) and saute in oil for a minute or till the raw smell of garlic disappears.

Add the onion-tomato paste which was blended in a blender and saute till it becomes thick. (For five minutes on low heat).

Add the mushrooms and add a cup of water , cover and cook for 2-3 minutes on low heat.

Blend the coconut and cashew nuts in a blender to a fine paste.

Add coconut-cashew paste to the mushrooms. Consistency of the gravy depends on you. If it is too thick add water or if you want the gravy to be thick don’t add water. Let it come to a boil and cook for a minute or two. Turn off the heat and garnish with coriander leaves.

Serve with roti/ naan/ idli/ idiyappam/ rice/ bread.

 

Leave a Reply


Recent Recipes

Recent posts

ELA ADA FROM SCRATCH/ELAI...

Posted on May - 12 - 2020

0 Comment

TASTY BEETROOT KORMA RECIPE/...

Posted on Apr - 30 - 2020

0 Comment

CRISPY OKHRA FRY RECIPE/...

Posted on Apr - 6 - 2020

0 Comment

Sponsors

  • ahaaa_foods_chutney
  • ahaaa_foods_snacks
  • ahaaa_foods_curries
  • ahaaa_foods_breakfast