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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.
For 4 servings
Prepare the Onion-Cashew Paste
Sauté the Mushrooms
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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.
This north_indian recipe takes 60 minutes to prepare and yields 4 servings. At 234.79 calories per serving with 7.6g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Korma Gravy
Simmer and Finish the Korma
Replace ghee with oil and curd with 1/2 cup of thick coconut milk or a vegan yogurt alternative. Add the coconut milk at the final simmering stage.
Substitute the mushrooms with 250g of paneer cubes. Lightly pan-fry the paneer until golden before adding it to the gravy at the final simmering step.
Use a mix of vegetables like carrots, peas, beans, and cauliflower instead of mushrooms. Lightly steam or blanch the vegetables before adding them to the gravy.
Add 1 tablespoon of white poppy seeds (khus khus) or melon seeds (magaz) along with the cashews when making the paste for a thicker, more luxurious gravy.
Mushrooms are a great source of B vitamins like riboflavin, niacin, and pantothenic acid, which help convert food into energy and are vital for a healthy nervous system.
The curd (yogurt) in this recipe contains probiotics, which are beneficial bacteria that support a healthy gut microbiome, aiding digestion and boosting overall immunity.
Cashews provide monounsaturated fats, which can help lower bad cholesterol levels (LDL) and raise good cholesterol levels (HDL), contributing to cardiovascular health.
One serving of this Mushroom Korma contains approximately 250-280 calories, depending on the type of oil and fat content of the curd used. This estimate is for one of four servings from the recipe.
Yes, it can be a healthy dish. Mushrooms are low in calories and rich in vitamins. The use of curd provides probiotics, and cashews offer healthy fats. To make it healthier, you can reduce the amount of oil and ghee.
Absolutely. To make it vegan, replace the ghee with a neutral oil and substitute the curd with a plant-based yogurt or 1/2 cup of full-fat coconut milk. Add the coconut milk towards the end of the cooking process.
Curdling usually happens if the curd is added on high heat or isn't whisked properly. To fix it, you can try blending the gravy with an immersion blender until smooth. To prevent it, always lower the heat completely and stir constantly while adding the whisked curd.
Yes, if you have a nut allergy, you can substitute cashews with 1/4 cup of melon seeds (magaz) or blanched almonds. You can also use 2 tablespoons of white poppy seeds (khus khus). Soak them just like the cashews before grinding.
Leftover Mushroom Korma can be stored in an airtight container in the refrigerator for up to 3 days. The gravy will thicken upon cooling, so you may need to add a splash of warm water when reheating.