Name: Mushroom Korma recipe by Sujata Limbu at BetterButter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 250 grams Mushroom chopped in halves; 1 medium sized onion chopped finely; 2 medium sized tomatoes finely chopped; 100 grams green peas; 8-10 cashew nuts; 1 tsp ginger-garlic paste; 1 tsp red chilli powder; 1/2 tsp turmeric powder; 1/2 tsp garam masala powder; 1/2 tsp coriander powder; 1/2 tsp cumin powder; Salt to taste; Few coriander leaves and sliced green chillies to garnish; 1/4 cup thick curd

Ingredients Serving: 4

250 grams Mushroom chopped in halves
1 medium sized onion chopped finely
2 medium sized tomatoes finely chopped
100 grams green peas
8-10 cashew nuts
1 tsp ginger-garlic paste
1 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp garam masala powder
1/2 tsp coriander powder
1/2 tsp cumin powder
Salt to taste
Few coriander leaves and sliced green chillies to garnish
1/4 cup thick curd

Instructions

Wash and chop the tomato, then grind it to form a smooth paste. Also soak the cashews in water for 15-20 minutes, then grind it to a smooth paste also.
Also steam and cook the peas, then set it aside.
Heat oil in a pan, add in cumin seeds, once they splutter add the onion, ginger-garlic paste and saute and cook till they turn slightly golden in colour. Then pour in the tomato paste and cook till it separates from the oil.
Next, add in the red chilli powder and rest of the listed spices powder. Continue cooking till the mixture turns dry, then add in the cashew paste. Pour a little water and let the gravy come to a boil.
In the meantime, saute and cook the mushrooms in another pan, once they shrink in size and start oozing out water, turn off the stove.
Add in the sauteed mushrooms and peas along with salt to taste. Add curd and mix well. Let it simmer and cook for 8-10 minutes on a low heat.
Garnish with green chillies and coriander leaves and serve hot alongside rice/roti.

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