Mushroom Korma with Butter Naan

Instructions

1. 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. 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. 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. 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.