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)
A traditional Mughlai delight, this is a mildly sweet and soft leavened flatbread. Infused with the delicate aroma of saffron and cardamom, its rich, flaky texture pairs perfectly with hearty kormas and kebabs.
Aromatic, creamy vegan Mushroom Korma with soft Sheermal – a soul-satisfying, energy-giving treat!
This awadhi dish is perfect for lunch. With 485.06 calories and 13.3g 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.
6
Serving size: 1 piece
250cal
6gprotein
38gcarbs
8gfat
Ingredients
250 g Maida (sifted)
1 tsp Active Dry Yeast
2 tbsp Sugar (granulated)
0.5 tsp Salt
3 tbsp Ghee (melted, for the dough)
180 ml Warm Milk (around 110°F or 43°C)
1 pinch Saffron Strands (about 10-12 strands)
0.5 tsp Cardamom Powder
0.5 tsp Kewra Water (optional)
2 tbsp Milk (for brushing while cooking)
Instructions
1
Activate Yeast & Infuse Saffron
In a small bowl, take 1/4 cup (60 ml) of the warm milk. Stir in the sugar and active dry yeast. Set aside for 5-7 minutes until the mixture becomes frothy.
In another small bowl, take 2 tablespoons of warm milk and soak the saffron strands in it. Let it sit to release its color and aroma.
2
Prepare the Dough
In a large mixing bowl, combine the sifted maida, salt, and cardamom powder. Mix well.
Create a well in the center. Pour in the frothy yeast mixture, the saffron-infused milk, 3 tablespoons of melted ghee, and the optional kewra water.
Start mixing, gradually adding the remaining warm milk to form a soft, pliable dough. The dough should be soft but not sticky to the touch.
3
Knead and Proof the Dough
Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it is smooth, soft, and elastic.
Place the dough in a lightly greased bowl and cover it with a damp cloth or plastic wrap.
Let it rest in a warm, draft-free place for 60-90 minutes, or until it has doubled in size.
Once the dough has risen, gently punch it down to release the air.
Divide the dough into 6 equal portions and roll each into a smooth ball.
Take one ball and roll it into a slightly thick oval or round shape, about 5-6 inches in diameter and 1/4 inch thick.
Prick the entire surface of the rolled dough with a fork. This is crucial to prevent it from puffing up like a chapati while cooking.
5
Cook the Sheermal
Heat a heavy-bottomed tawa or a cast-iron skillet over low-medium heat.
Place the shaped sheermal on the hot tawa. Cook for about 1-2 minutes until you see small bubbles on the surface.
Flip it over, brush the top surface with a little milk, and cook for another 1-2 minutes.
Flip again, brush the other side with milk, and continue to cook, flipping occasionally, until both sides have characteristic golden-brown spots and the sheermal is cooked through. This should take about 4-5 minutes in total per sheermal.
Repeat the process for all the dough balls.
6
Finish and Serve
As each sheermal is cooked, remove it from the tawa and immediately brush it generously with melted ghee.
Serve warm with rich curries like Nihari, Korma, or enjoy as is.
