MUSHROOM KURMA

MUSHROOM KURMA

There was a time years ago when mushrooms were considered seasonal in India. But these days they are available all through the year. They have also increasingly become more popular than before.

Mushrooms are good for health as they have immune-supporting nutrients. I therefore make mushroom dishes fairly often at home. 

Elsewhere in this blog, you will find recipes for dishes made with mushrooms such as :-

• Khumb Masala
• Mushroom Bhuthi
• Mushroom Pepper Fry
• Mushroom Chettinad

Today's recipe is for  Mushroom Kurma which goes great with both rice and rotis. I have adapted this from Mushroom Kurma in Ambika Shetty's Kitchen. 

This tasted great with hot rotis. 

Ingredients:-

• Button Mushrooms, 1 packet of 200 gms, 
• Cinnamon, 1 stick
• Cloves, 2-3
• Bay Leaf, 1
• Cumin Seeds, 1/2 tsp
• Curry Leaves, a sprig
• Medium-sized Onions, 2
• Ginger Garlic Paste, 1/2 tsp
• Green Chillies, 2
• Medium-sized Tomatoes,  2
• Turmeric Powder, 1/4 tsp
• Chilli Powder, 3/4 tsp
• Coriander Powder, 1/2 tsp
• Kitchen King Masala, or Garam Masala, 1/4 tsp
• Coriander Leaves, finely chopped, for garnish, 1 tbsp 
• Oil, 3 tbsp
• Salt, to taste

To Be Ground To A Paste :_

• Coconut Gratings, 1/2 cup
• Cashewnuts, 10 
• Poppy Seeds, 2 tsp

Method:- 

Wash the button mushrooms and pat them dry with a clean kitchen towel 

Slice the button mushrooms into quarters and keep aside

Wash the tomatoes and finely chop them

Thinly slice the onions and slit the green chillies

Soak the cashew nuts and poppy seeds in 1/4 cup of warm water for about 10-15 minutes

In a small mixer jar, grind together the coconut gratings, cashew nuts and poppy seeds to a fine paste with  the water used to soak the cashew nuts and poppy seeds . Add a little more water if required for grinding.

Keep this ground paste aside. 

In a thick-bottomed kadhai, heat the oil and on medium heat add the cinnamon, cloves, bay leaf, cumin seeds, and curry leaves 

Wen the cumin seeds sizzle and the spices give off a good aroma, add the sliced onions and sauté  till they become translucent 

To this add the ginger garlic paste, slit green chillies, finely chopped tomatoes and a little salt and turmeric powder. Mix well 

Cover and cook on medium heat till the tomatoes become soft and mushy

Next add the chilli powder and coriander powder and mix well

Now add the quartered button mushrooms and mix well

Cover and cook on medium heat for 3-4 minutes as mushrooms get cooked very soon

Mix in the freshly prepared ground paste and add Kitchen King Masala and salt to taste

Adjust the consistency by adding the required amount of water and bring to a boil

Let it simmer for 2 minutes, switch off the gas and lastly garnish with finely chopped coriander leaves 

Transfer the Mushroom Kurma to a serving bowl

Serve hot with rotis or ghee rice