A rich and creamy North Indian curry where tender mushrooms are simmered in a luscious gravy made from cashews, yogurt, and aromatic spices. This restaurant-style dish is perfect for a special meal with naan or rice.
Prep20 min
Cook40 min
Soak20 min
Servings4
Serving size: 1 serving
219cal
6gprotein
16gcarbs
Ingredients
400 g Button Mushrooms (cleaned and halved or quartered)
2 medium Onion (thinly sliced)
0.25 cup Cashew Nuts (soaked in hot water for 20 minutes)
A legendary layered flatbread from Mughlai cuisine, Bakarkhani boasts a unique biscuit-like texture that is both flaky and slightly chewy. Delicately sweet and rich with ghee, it's the perfect royal accompaniment to hearty curries like Nihari or Korma.
Aromatic, creamy mushroom korma with flaky bakarkhani - a soul-satisfying start to your day!
This mughlai dish is perfect for breakfast. With 686.46 calories and 15.04g of protein per serving, it's a nutritious choice for your meal plan.
15gfat
1 pc Bay Leaf
4 pods Green Cardamom
4 pcs Cloves
1 inch Cinnamon Stick
0.5 tsp Turmeric Powder
1.5 tsp Coriander Powder
0.5 tsp Kashmiri Red Chili Powder (for color)
0.75 tsp Garam Masala
1 tbsp Kasuri Methi (crushed)
1 tsp Salt (or to taste)
0.5 tsp Sugar (optional, to balance flavors)
1 cup Water (adjust as needed for consistency)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Onion-Cashew Paste
Heat 1 tbsp of oil in a pan over medium heat.
Add the sliced onions and sauté for 6-8 minutes until they turn translucent and light golden. Do not brown them excessively.
Add the chopped ginger, garlic, and green chilies. Sauté for another minute until the raw smell disappears.
Turn off the heat and allow the mixture to cool down completely.
Transfer the cooled onion mixture and the soaked, drained cashews to a high-speed blender. Blend to a very smooth paste, adding 2-3 tablespoons of water if needed to help it grind.
2
Sauté the Mushrooms
Wipe the same pan clean. Add the remaining 1 tbsp of oil and 1 tbsp of ghee over medium-high heat.
Once the ghee melts, add the cleaned mushrooms. Sauté for 5-7 minutes, stirring occasionally, until they release their moisture and start to brown lightly on the edges.
Remove the sautéed mushrooms from the pan and set them aside.
3
Cook the Korma Gravy
In the same pan, lower the heat to medium-low. Add the whole spices: bay leaf, green cardamom pods, cloves, and cinnamon stick. Sauté for 30-40 seconds until they become fragrant.
Add the prepared onion-cashew paste to the pan. Cook for 8-10 minutes, stirring frequently to prevent sticking, until the paste thickens, darkens slightly, and you see oil separating from the sides.
Add the spice powders: turmeric, coriander powder, and Kashmiri red chili powder. Mix well and cook for 1 minute until aromatic.
Reduce the heat to the lowest setting. Add the whisked curd (yogurt) gradually, stirring continuously and vigorously to prevent it from curdling. Cook for 2-3 minutes until the oil begins to surface again.
4
Simmer and Finish the Korma
Add the sautéed mushrooms back into the gravy. Pour in 1 cup of water, salt, and optional sugar. Stir everything together well.
Increase the heat to bring the gravy to a gentle boil. Once it starts bubbling, reduce the heat to low, cover the pan with a lid, and let it simmer for 10 minutes. This allows the mushrooms to absorb the flavors.
Uncover the pan, stir in the garam masala and crushed kasuri methi. Cook for one more minute.
Turn off the heat. Garnish with freshly chopped coriander leaves. Let it rest for 5 minutes before serving.
Servings
6
Serving size: 1 serving
467cal
9gprotein
58gcarbs
22gfat
Ingredients
3 cup Maida
0.5 cup Ghee (melted, for dough and lamination)
2 tbsp Sugar (granulated)
1 tsp Salt
1 tsp Baking Powder
0.5 tsp Cardamom Powder
1 cup Milk (warm, for kneading)
2 tbsp Suji (for dusting during lamination)
2 tbsp Poppy Seeds (for topping)
Instructions
1
Prepare the Dough
In a large mixing bowl, whisk together the maida, sugar, salt, baking powder, and cardamom powder.
Add 2 tablespoons of the melted ghee to the flour mixture. Rub it in with your fingertips until the mixture resembles coarse breadcrumbs.
Gradually pour in the warm milk while mixing to form a soft, pliable dough. Transfer to a clean surface and knead for 8-10 minutes until smooth and elastic.
Cover the dough with a damp cloth and let it rest in a warm place for at least 30 minutes.
2
Laminate the Dough for Flaky Layers
Divide the rested dough into 6 equal portions and roll each into a smooth ball.
On a lightly floured surface, take one ball and roll it out as thinly as possible into a large circle, about 8-9 inches in diameter.
Generously brush the entire surface of the circle with melted ghee. Sprinkle about 1/2 teaspoon of suji evenly over the ghee.
Fold the circle in half to create a semi-circle. Fold it in half again to form a triangle.
Starting from the wide base of the triangle, roll it up tightly towards the point, creating a small, coiled log.
Gently press the log down from the top with your palm to form a round, layered patty with a visible spiral.
Repeat this lamination process for all the dough balls. Cover the patties and let them rest for another 10-15 minutes.
3
Shape and Top the Bakarkhani
Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.
Take one rested patty and gently roll it into a disc about 5 inches in diameter and 1/2-inch thick. Avoid pressing too hard to preserve the delicate layers.
Place the shaped discs on the prepared baking sheet, leaving some space between them.
Using a fork, prick the entire surface of each bakarkhani. This is crucial to prevent them from puffing up like a naan and helps achieve the dense, biscuit-like texture.
Brush the tops with the 2 tablespoons of milk and sprinkle generously with poppy seeds.
4
Bake to Golden Perfection
Place the baking sheet in the preheated oven.
Bake for 15-20 minutes, or until the tops are a deep golden brown and the base sounds hollow when tapped.
Remove from the oven and immediately brush the hot bakarkhanis with the remaining melted ghee.
