Monday, 1 December 2014

Mushroom and Green Peas Korma

Mushrooms and fresh green peas cooked in a silky sauce made with fried onions, nuts and poppy seeds. This gravy is rich, delicious and tastes better than what we get in restaurants. Serve with roti / naan or rice a delicious dinner.
Instead of mushrooms and green peas, you can add par boiled mixed vegetable in the korma gravy. For the meat lovers - You can follow the steps to make the silky korma gravy and then cook chicken or lamb in the sauce. Make sure to cook the chicken completely.


Recipe Source :


  • 200 Grams Button Mushrooms
  • 1 Cup Fresh Green Peas ( thaw if frozen)
  • 2 Tablespoon Vegetable oil
  • 1/2 inch cinnamon stick
  • 2 Bay leaves
  • 2 Cloves
  • 1 Green Cardamom
  • 1/2 Teaspoon Cumin Seeds
  • 1/2 Teaspoon Fennel Seeds
  • 3 Garlic cloves chopped finely
  • 1/2 Inch fresh ginger chopped finely
  • 2 Tablespoons coriander powder
  • 1 Teaspoon Red chilli powder
  • 1/2 Teaspoon Turmeric powder
  • 1/4 Cup plain natural yogurt / curd
  • Salt to taste

For the Nuts paste

  • 8 raw Cashew nuts
  • 6 Almonds
  • 1 Tablespoon khus khus / poppy seeds
  • 1/2 Cup fried onions ( Thinly slice 2 medium sized onions and deep fry in oil until they are crispy and golden)


1. In a small sauce pan, add 1/4 cup water , almonds, cashew nuts and poppy seeds. Boil the water for 10 minutes. Cool completely. Remove skin from the almonds
2. Add this par boiled nuts, poppy seeds , fried onions in a food processor / mixie and grind it to fine paste. Add 2 or 3 tablespoon of water if required for grinding


3. Clean mushrooms with damp kitchen towel. Slice them and set aside
4. In a microwave safe bowl, add fresh green peas and 1/4 cup water + a big pinch of salt and microwave on high for 2 minutes. Drain water completely and set aside



1. In a large pan / wok, heat 1 teaspoon oil. When the oil is hot, add the mushrooms , sprinkle a pinch of salt and fry on high flame until the mushrooms are soft and nice golden


2. Remove the mushrooms from the pan

3. In the same pan, add remaining oil. Keep the flame medium. When the oil is hot, add cinnamon, bay leaf, cloves, green cardamom and fry for 30 seconds
4. Add cumin seeds and fennel seeds and fry until the sizzle


5. Add the fried onion+ cashew+almond+poppy seeds paste we prepared at step number 2 of the preparation process


6. Fry the mixture in oil for 8 to 10 minutes on low flame until oil separates from the mixture. Do not rush through this step. The korma will have raw smell of nuts if you do not fry the paste on low flame until oil separates

7. Add coriander powder , red chilli powder, turmeric powder and fry for 5 more minutes


8. Increase the heat to high and add yogurt. Stir continuously until the yogurt is well absorbed by the mixture


9. Add green peas and fried mushrooms to the gravy. Season with salt


10. Simmer for 5 minutes. Then add 1 cup of water to the gravy and cook on medium flame until the gravy reaches required consistency

11. Switch off the flame. Korma is ready to be served. Serve it with roti / naan or rice

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