Name: Shahi mushroom korma recipe by Anjali Verma at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 5
Ingredients: Mushroom - 150 gms; Peas pearls - 1 cup; Cumin seeds - 1/2teaspoon; Onion - 1 medium (chopped); Ginger Garlic paste - 1/2 teaspoon; Tomato - 1 (chopped); Green chillies - 2; Red Chilly Powder - 1/2 teaspoon; Coriander powder - 1 teaspoon; Turmeric Powder - 1/4 teaspoon; Garam masala - 1teaspoon; kitchen king masala -1 teaspoon; Foxnuts - 2tablespoon; Kishmish - 1tablespoon; Almonds - 1 tablespoon; Salt - to taste; Ghee - 2 tablespoon; Fresh Coriander leaves (Cilantro) - for garnish

ABOUT Shahi mushroom korma RECIPE

Korma is a Mughlai cuisine . It is a mild creamy curry that has many variations. It is a great combination of dry fruits and vegetables which can be served with chapati but can also be served with rice.

Ingredients Serving: 5

Mushroom - 150 gms
Peas pearls - 1 cup
Cumin seeds - 1/2teaspoon
Onion - 1 medium (chopped)
Ginger Garlic paste - 1/2 teaspoon
Tomato - 1 (chopped)
Green chillies - 2
Red Chilly Powder - 1/2 teaspoon
Coriander powder - 1 teaspoon
Turmeric Powder - 1/4 teaspoon
Garam masala - 1teaspoon
kitchen king masala -1 teaspoon
Foxnuts - 2tablespoon
Kishmish - 1tablespoon
Almonds - 1 tablespoon
Salt - to taste
Ghee - 2 tablespoon
Fresh Coriander leaves (Cilantro) - for garnish

Instructions

Wash and cut mushrooms into small cubes. Keep aside.
Add ghee in a pan and saute dry fruits on low flame. When dry fruits become golden then drain on kitchen towel. Keep it aside.
Now add cumin seeds in same ghee and let splutter. Add hing, bay leaves and green cardamom also. Saute for few seconds.
Add the chopped onions and saute till transparent.
Add the ginger garlic paste and saute for a minute.
Next add the chopped tomato and saute till tomatoes become mushy.
Add the mushroom pieces and peas pearls with all spices. Stir nicely
Cover and cook till the vegetables become soft (about 10 minutes).
In the meantime add along half of the roasted dry fruits. Mix nicely.
Reduce the flame and let the korma simmer for another 2-3 minutes and switch off the flame.
Garnish with coriander leaves, and rest of the dry fruits. Serve hot with naan, rice or chapati.

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