Is Mushroom Korma healthy?

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.

Can I make this korma vegan?

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.

My korma gravy curdled. How can I fix it?

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.

Can I make this recipe without cashews?

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.

How long can I store leftover Mushroom Korma?

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.

Home / Recipes / north_indian / Mushroom Korma

north_indianMediumvegetariangluten free

Mushroom Korma

POPULARITY

0.0/5

TASTE SCORE

8/10

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.

PREP

20m

COOK

40m

SERVES

1 CUP

230 cal

SERVINGS

INSTRUCTIONS

4 steps. 40 minutes total.

4 STEPS

1
Step 1
- a.Prepare the Onion-Cashew Paste
- b.Heat 1 tbsp of oil in a pan over medium heat.
- c.Add the sliced onions and sauté for 6-8 minutes until they turn translucent and light golden. Do not brown them excessively.
- d.Add the chopped ginger, garlic, and green chilies. Sauté for another minute until the raw smell disappears.
- e.Turn off the heat and allow the mixture to cool down completely.
- f.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
Step 2
- a.Sauté the Mushrooms
- b.Wipe the same pan clean. Add the remaining 1 tbsp of oil and 1 tbsp of ghee over medium-high heat.
- c.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.
- d.Remove the sautéed mushrooms from the pan and set them aside.
3
Step 3
- a.Cook the Korma Gravy
- b.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.
- c.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.
- d.Add the spice powders: turmeric, coriander powder, and Kashmiri red chili powder. Mix well and cook for 1 minute until aromatic.
- e.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
Step 4
- a.Simmer and Finish the Korma
- b.Add the sautéed mushrooms back into the gravy. Pour in 1 cup of water, salt, and optional sugar. Stir everything together well.
- c.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.
- d.Uncover the pan, stir in the garam masala and crushed kasuri methi. Cook for one more minute.
- e.Turn off the heat. Garnish with freshly chopped coriander leaves. Let it rest for 5 minutes before serving.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
For a silkier gravy, soak the cashews in hot water for at least 30 minutes before grinding.
2
Always add yogurt on the lowest heat and stir continuously to prevent it from splitting or curdling.
3
Sautéing the mushrooms separately enhances their earthy flavor and prevents the gravy from becoming watery.
4
Do not over-brown the onions for the paste, as it can make the korma bitter. A light golden color is perfect.
5
For an extra rich, restaurant-style finish, you can add 2 tablespoons of heavy cream or coconut cream at the end.
6
This korma thickens as it cools. Adjust the consistency with a little warm water if needed before serving.

RECIPE VARIATIONS

Adapt it for your goals.

Vegan 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.

Paneer Korma

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.

Navratan (Mixed Veg) Korma

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.

Richer 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.

HEALTH BENEFITS

Why this is on our healthy list.

⚡️

Energy Boosting

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.

🌿

Promotes Healthy Digestion

The curd (yogurt) in this recipe contains probiotics, which are beneficial bacteria that support a healthy gut microbiome, aiding digestion and boosting overall immunity.

❤️

Supports Heart Health

Cashews provide monounsaturated fats, which can help lower bad cholesterol levels (LDL) and raise good cholesterol levels (HDL), contributing to cardiovascular health.

QUESTIONS?

Frequently asked questions

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.