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 cup
235cal
8gprotein
20gcarbs
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)
Soft, fluffy, and pillowy Indian flatbread, traditionally cooked in a tandoor but easily made at home on a skillet. Slathered with butter, it's the perfect companion for any rich curry or dal.
Creamy, perfectly spiced Mushroom Korma with warm, soft Butter Naan. A comforting and energy-giving meal, just for you!
This mughlai dish is perfect for lunch. With 685.5 calories and 17.27g of protein per serving, it's a nutritious choice for your meal plan.
16gfat
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.
4
Serving size: 2 pieces
451cal
10gprotein
63gcarbs
18gfat
Ingredients
2.5 cup Maida
1 tsp Active Dry Yeast
1 tsp Sugar
0.5 cup Warm Water (Around 105-115°F or 40-46°C)
0.5 cup Curd (Plain, full-fat)
2 tbsp Vegetable Oil (plus more for greasing the bowl)
1 tsp Salt
0.5 tsp Baking Powder
0.25 tsp Baking Soda
3 tbsp Butter (melted, for brushing)
1 tsp Kalonji (optional, for topping)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water (105-115°F / 40-46°C), sugar, and active dry yeast.
Stir gently and let it stand for 5-10 minutes. The mixture should become frothy and bubbly, indicating the yeast is active. If it doesn't, discard and start over with fresh yeast.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida, salt, baking powder, and baking soda.
Create a well in the center. Pour in the activated yeast mixture, curd, and vegetable oil.
Gradually mix the wet and dry ingredients with a spoon or your hands until a shaggy dough forms.
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it becomes soft, smooth, and elastic. It should spring back when you press it lightly.
3
First Rise (Proofing)
Lightly grease a large bowl with oil. Place the kneaded dough in the bowl and turn it over to coat it with oil.
Let the dough rise in a warm, draft-free place for 1.5 to 2 hours, or until it has doubled in volume.
4
Divide and Shape the Naan
Once the dough has doubled, gently punch it down to release the air.
Divide the dough into 8 equal portions and roll each into a smooth ball. Cover the balls with a cloth and let them rest for 10 minutes.
On a lightly floured surface, take one dough ball and roll it into a classic teardrop or oval shape, about 6-7 inches long and 1/4 inch thick.
If using, sprinkle some kalonji and chopped coriander on top and press them gently into the dough with the rolling pin.
5
Cook the Naan
Heat a cast-iron skillet or a heavy-bottomed tawa over medium-high heat. It needs to be very hot before you start.
Take a shaped naan and brush one side lightly with water. This side will go down on the skillet.
Carefully place the naan, water-side down, onto the hot skillet. It should stick immediately. Cook for about 1-2 minutes, until large bubbles appear on the surface.
Using tongs, flip the naan and cook the other side for another 1-2 minutes until golden-brown spots appear.
For a tandoor-like char (optional but recommended), use tongs to carefully hold the cooked naan directly over a medium gas flame for 10-15 seconds, turning it until you see charred spots.
6
Finish and Serve
Remove the naan from the heat and immediately brush it generously with melted butter.
Repeat the process for the remaining dough balls. Keep the cooked naans warm by stacking them in a casserole dish or wrapping them in a clean kitchen towel.
Serve hot with your favorite curry, dal, or kebab.