A quick and delicious one-pot meal with mushrooms simmered in a delicately spiced cashew-tomato-coconut based sauce. Makes a heartwarming meal with parotta, roti, or rice. Vegan and gluten-free!!!
Mushroom is one of those things which you either absolutely love or hate. I happen to fall in the former category. There is nothing in between! They are rich in minerals and vitamins especially vitamin B & D. Besides, they are high in antioxidants and low in calories, fat-free, low-sodium, and cholesterol-free. I like them in curries like Mushroom Masala Curry, stuffed mushrooms, omelets, in pizza topping, soup, or this mushroom korma.
Korma is an aromatic and creamy gravy dish with coconut and cashew base. Of course, there are variations to this, with some adding yogurt, almonds, and poppy seeds instead. The most widely known kormas are navratan korma and veg korma. But today I am sharing the mushroom korma recipe with you guys which I have simplified without compromising on the taste. It's quite easy to put together with minimal prep work. Believe me, it's one of those recipes that has the potential to convert you from a mushroom hater to a mushroom lover. It's that good!!!
Ingredients for Mushroom Korma
- Mushrooms - I used frozen mushroom medley from Trader Joe's here as that's what I had on hand, but button mushrooms work just as well.
- Aromatics - bay leaf, cinnamon, ginger, garlic, green chili, onions, and tomatoes.
- Spices - paprika, curry powder, and ground cumin.
- Cashews - give that mildly sweet taste and a rich quality to the dish. Make sure to soak cashews for two hours before grinding.
- Coconut milk - for a creamy and luscious mushroom korma.
- Garnishes - cilantro.
- Oil
- Salt to taste
How to make Mushroom Korma??
- Prepare the cashew paste.
- Grind tomato with ginger and green chili to a purée.
- Cook mushrooms in gravy with onions, tomato purée, and spices in Instant Pot or Stovetop.
- Stir in cashew paste and coconut milk.
- Finish with cilantro!!
We love this Mushroom Korma. It's :
- one-pot dish made easy in Instant Pot ready in just under 25 minutes.
- delicately spiced and is creamy without the cream.
- vegan, vegetarian, and gluten-free.
- pairs well with flatbread or rice.
- perfect for a weekday or weekend meal.
- makes great leftovers.
- absolute deliciousness!!!
Looking for more such deliciousness? Please do check these out!!!
Ingredients
- 2 cups mushroom medley (I used Trader Joe's frozen mushroom medley) or sliced button mushrooms
- 1 medium onion, finely chopped
- 2 medium tomatoes, chopped
- 1 green chili, chopped (I used thai chili)
- 1 teaspoon ginger, chopped
- 3 cloves garlic, minced
- ½ cup cashews
- 1 bay leaf
- ½" cinnamon stick
- 1 teaspoon paprika
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 2 tablespoons coconut milk
- 2 tablespoon olive oil
- 2 tablespoons fresh cilantro, finely chopped
- 1 .5 cups water
- salt to taste
Instructions
Instant Pot
- Soak cashews for about 2 hours.
- In a blender, grind tomatoes, ginger, and green chili to a purée. Set it aside.
- Later, drain and grind the cashews in the blender to a smooth paste. Add a little water if needed.
- Turn the Instant Pot to Sauté mode. Add the oil once it displays HOT.
- Add Bay leaf and cinnamon stick. After 30 seconds, add garlic.
- Stir in chopped onions, cook for about 3-4 minutes, or till light golden brown.
- Now add tomato purée and sauté for another 2 minutes.
- Mix in all the dry spices - paprika, curry powder, ground cumin, and salt. Cook till the oil leaves the sides.
- Scrape the bottom making sure nothing is stuck. Splash a little water if needed to loosen any bits and pieces.
- Then add water and mushrooms. Give it a good stir and close the lid.
- Cancel Sauté mode. Change it to Manual and cook on High Pressure for 4 minutes.
- Once the Instant Pot beeps, release the pressure manually after 3 minutes.
- Finally, stir in the coconut milk and cashew paste. Turn on the Sauté mode again and let the curry simmer on low for another 2-3 minutes.
- Garnish with cilantro. Serve hot with roti, naan, paratha, or rice.
Stovetop
- Follow the above instructions till step 8 if making in a pot.
- Add water. Stir and cover with a lid.
- Bring to a boil and let it simmer for 3-4 minutes.
- Stir in mushrooms. Cover and let it cook for 5-7 minutes.
- Then, add coconut milk and cashew paste. Mix well.
- Cook for another couple of minutes.
- Garnish with cilantro.
- Serve with bread of your choice or rice!!!
Recipe Notes
- If using fresh mushrooms, don't leave them soaking in water as they tend to absorb water pretty quickly. Just rinse and wipe them with a damp cloth while prepping.
- This recipe is moderately spicy. Adjust spice level as per your liking.
- Stays fresh in an air-tight container in the refrigerator for up to 3-4 days.
- If you plan to freeze, skip adding coconut milk to the entire quantity. Add when ready to use.
