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This Shahi Mushroom Korma is a balance of earthy flavors and unlike most Kormas, this is completely plant based. Mushrooms make this hearty and cashews coconut milk gives it it’s classic korma texture.
Here are the ingredients and steps to make this recipe!
Shahi Mushroom Korma
Cream paste
2 cups sliced Onions
3 Kashmiri Chillies
1/4 cup Cashew nuts
1 Bay leaf
1 inch stick Cinnamon
3 green Cardamoms
2 black Cardamoms
1 Star anise.
5 Peppercorns
2 tbsps Ginger & Garlic paste
1/2 tsp Chilli powder
1/2 tsp Cumin powder
1/2 tsp Garam Masala
1/2 tsp Turmeric powder
1.5 cups Tomatoes
Salt to taste
1 cup Water
1/2 cup canned Coconut milk
1 lbs fresh button Mushrooms
1/4 cup chopped coriander
Heat some oil and saute the onions, allow it to turn golden brown and follow with the red kashmiri chillies and the cashew nuts
Once the nuts are also a light golden brown, remove and cool
Reserve some onion and cashew for a garnish if you wish
Once cool puree in your food processor
In the same saute pan, heat up the whole spices - bay leaf, green & black cardamoms, star anise & peppercorns
Scrape the pureed onion, chillies and cashews in the saute pan
Add the ginger and garlic paste
Saute
Add the powdered spices
Add the dices tomatoes and saute
Cover and cook cook for about 3 - 5 mins
When you open the lid, squish the tomatoes with the back of your spoon
Add the coconut milk and cover again and cook for a few minutes
Every time you open the lid, shut the heat off if not using a deep pot as it will splutter
Tuck the mushrooms into the gravy and cook for 3- 5 minutes
In between flip the mushrooms over
After the mushrooms are nice and tender add the chopped coriander and serve garnished with the friend onion and cashews
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