Mushroom Korma
Tender mushrooms simmered in a gently spiced, creamy onion and yogurt gravy with a little cashew richness. This comforting Indian curry is mild, aromatic, and easy to pair with roti, naan, or jeera rice.
For 4 servings
- prep · ~15 min
Soak the cashews and prepare the vegetables.
Soak the cashews in warm water for 15 minutes. Clean the mushrooms, slice the onions, chop the tomatoes, and roughly chop the ginger and garlic.
TIPDo not wash mushrooms too long under running water or they turn soggy. - saute · ~8 min
Cook the whole spices and onions.
1.Heat oil in a pan over medium heat.2.Add bay leaf, green cardamom, cloves, and cinnamon and cook until fragrant, about 30 seconds.3.Add sliced onions and cook until soft and light golden, 6 to 7 minutes.4.Add ginger, garlic, and green chili and cook for 1 minute. - saute · ~6 min
Cook the tomatoes and spices.
1.Add chopped tomatoes and salt.2.Cook until the tomatoes soften and the mixture turns pulpy, 4 to 5 minutes.3.Add coriander powder, cumin powder, turmeric powder, and red chili powder.4.Mix well and cook for 1 minute.TIPKeep the heat medium so the ground spices cook gently without burning. - mix · ~5 min
Blend the korma base.
Take the pan off the heat and let the mixture cool slightly. Drain the cashews and blend them with the onion-tomato mixture to a smooth paste, using a little water if needed.
- saute · ~5 min
Cook the mushrooms.
Return the pan to medium heat and add the mushrooms. Cook for 4 to 5 minutes until they release some moisture and shrink slightly.
TIPDo not overcrowd the pan; mushrooms should sauté, not steam. - mix · ~3 min
Add the korma paste and yogurt.
Add the blended paste back to the pan and cook for 2 minutes, stirring well. Lower the heat, add the whisked yogurt, and stir continuously until fully mixed and smooth.
TIPLow heat helps keep the yogurt from splitting. - simmer · ~6 min
Simmer the korma.
Add water and garam masala, then mix well. Simmer gently for 5 to 6 minutes until the gravy thickens and coats the mushrooms.
- garnish
Finish with coriander leaves.
- serve
Serve the mushroom korma hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the mushrooms dry before cooking so they brown lightly instead of watering down the gravy.
- 2Let the onion-tomato mixture cool a bit before blending to get a smoother cashew paste and avoid pressure buildup.
- 3Whisk the yogurt until silky and add it only on low heat, stirring constantly to prevent curdling.
- 4Cook the mushrooms just until they shrink and release moisture; overcooking can make them rubbery.
- 5If the korma thickens too much as it sits, loosen it with a splash of hot water before serving.
- 6This curry tastes even better after 20 to 30 minutes of resting, when the whole spice aroma settles into the sauce.
Adapt it for your goals.
Vegan
Use coconut yogurt or cashew yogurt in place of dairy yogurt for a plant-based korma with a similarly creamy finish.
jainJain
Skip onion and garlic, increase cashews slightly, and use ginger, tomato, and whole spices for a Jain-friendly gravy.
peas and mushroomPeas-and-mushroom
Add a handful of green peas during the final simmer for extra sweetness, color, and a more substantial curry.
spicierSpicier
Increase green chili or red chili powder if you want a hotter korma while keeping the same creamy base.
Why this is on our healthy list.
Mushroom-Based Lightness
Mushrooms make the curry hearty and savory while keeping it lighter than many cream-based kormas.
Probiotic Dairy Element
Yogurt adds creaminess along with beneficial cultured dairy, and also brings gentle tang to balance the rich gravy.
Good Fats from Cashews
Cashews provide richness and body to the sauce, contributing satisfying fats without needing heavy cream.
Frequently asked questions
It usually happens if the pan is too hot. Lower the heat fully, whisk the yogurt first, and stir continuously as you add it.
