mushroom kurma

Mushroom kurma recipe with step by step photos – a delicious one pot recipe of South Indian style mushroom kurma curry. Gluten-free and vegan recipe.

Veggie based kurma is made at times at home. While we like to have korma with chapatis or pooris, I also serve it with steamed rice. Till now I have only posted the South Indian varieties of kurma. I do plan to add the North Indian varieties too.

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mushroom korma recipe

The mushroom kurma recipe is adapted from the Mushroom peas curry, I had posted four years back. The mushroom peas curry recipe is adapted from jigg’s kalra book prashad – cooking with masters. From the first time I tried this recipe till today, on occasions I make this kurma with mushroom & peas and at times with potatoes & peas.

The recipe uses coconut and cashew as base ingredients. Try adding fresh coconut. It gives a very good flavor. If you live in a city where fresh coconut is not available, then use desiccated coconut.

This mildly flavored and yet delicious Mushroom kurma can be savored with chapatis, pooris with plain steamed rice. You won’t need any other accompaniment.

How to make mushroom kurma

1. Soak 10 to 12 cashews in ⅓ cup hot water for 10 to 15 minutes. Soaking cashews helps to grind them better, especially if you have a blender or mixer-grinder, which has difficulty grinding nuts and seeds. But if you do not have time to soak, then just chop them and grind with coconut.

making mushroom korma recipe

2. Once the cashews are soaked, add them to the grinder along with ½ cup grated coconut or ⅓ cup desiccated coconut.

making mushroom korma recipe

3. Add ⅓ cup fresh water and grind to a smooth paste. If using desiccated coconut, then use warm water while grinding. Keep the coconut-cashew paste aside.

making mushroom korma recipe

4. Now heat 2 tablespoon oil. You can use peanut oil or sunflower oil. Add ½ teaspoon mustard seeds. On a low to medium flame saute till they begin to crackle.

making mushroom korma recipe

5. Once they begin crackling, then add ½ teaspoon cumin seeds, 8 to 10 fenugreek seeds and ½ teaspoon urad dal. If you do not have fenugreek seeds, then skip them.

making mushroom korma recipe

6. Saute till the urad dal turns a maroonish red. Cook on a low flame, so that the urad dal, fenugreek seeds and cumin seeds do not burn.

making mushroom korma recipe

7. Then add ⅓ cup chopped onions.

onions for mushroom korma recipe

8. Begin to saute the onions on a low to medium flame.

onions for mushroom korma recipe

9. Saute till the onions begin to get light brown.

making mushroom korma recipe

10. Then add 1 teaspoon ginger-garlic paste. Stir and saute till the aroma of ginger-garlic goes away.

making mushroom korma recipe

11. Next add 1 cup chopped tomatoes.

making mushroom korma recipe

12. Mix well and begin to saute the tomatoes.

tomatoes for making mushroom korma recipe

13. Saute till the tomatoes soften.

making mushroom korma recipe

14. Then add ½ teaspoon turmeric powder, 1 teaspoon Kashmiri red chili powder (can also use regular red chili powder), 1 teaspoon coriander powder and 1 teaspoon garam masala powder.

making mushroom korma recipe

15. Mix the spice powders very well with the onion tomato masala.

spices for mushroom korma recipe

16. Now add the sliced or chopped mushrooms. 200 to 250 grams white button mushrooms, which have been rinsed and then sliced.

mushroom for making mushroom korma recipe

17. Mix well and saute the mushrooms on a low to medium flame for 5 to 6 minutes.

mushrooms for mushroom korma recipe

18. Then add the coconut-cashew paste and 10 to 12 curry leaves.

making mushroom korma recipe

19. Mix very well.

preparing mushroom korma recipe

20. Stir and saute for 2 to 3 minutes on a low flame.

preparing mushroom korma recipe

21. When the masala is getting sauteed, add 2 cups water in the blender jar. Swirl and rotate the jar gently so that the remaining coconut-cashew paste gets mixed with water.

making mushroom korma recipe

22. Now add this water to the masala mixture.

making mushroom korma recipe

23. Mix well.

making mushroom kurma recipe

24. Season with salt as per taste.

making mushroom korma recipe

25. Cover the pan with a lid and simmer for 14 to 15 minutes.

making mushroom kurma recipe

26. When the mushroom kurma is done, you will see specks of oil floating on top and the curry will also thicken a bit.

mushroom korma recipe

27. Garnish with some chopped coriander leaves and Serve mushroom kurma hot with steamed rice, chapatis or poori. For more delicious mushroom recipes, you can check this collection of Mushroom recipes.

mushroom kurma recipe, mushroom korma recipe
If you like korma, then you can have a look at these Kurma recipes:

STEP BY STEP PHOTOS ABOVEMany of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

mushroom kurma

5 from 5 votes
Delicious South Indian style mushroom kurma made with a coconut-cashew base and Indian spices-herbs.
mushroom kurma, mushroom korma
Author:Dassana Amit
Prep Time:15 mins
Cook Time:20 mins
Total Time:35 mins
Course:main course
Cuisine:south indian
Servings (change the number to scale):3 to 4
(1 CUP = 250 ML)

Ingredients

for coconut-cashew paste

  • ½ cup grated coconut or ⅓ cup desiccated coconut
  • 10 to 12 cashews (kaju)
  • cup water for soaking cashews
  • cup water for grinding coconut and cashews

other ingredients

  • 51 grams onion or 1 medium onion chopped or ⅓ cup chopped onions
  • 105 grams tomatoes or 1 large tomato chopped or 1 cup finely chopped tomatoes
  • 200 to 250 grams mushrooms, sliced or chopped
  • 1 teaspoon ginger-garlic paste or 3 to 4 medium garlic cloves and ½ inch ginger crushed to a paste in mortar pestle
  • 2 tablespoon oil (can use peanut oil or sunflower oil)
  • ½ teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • ½ teaspoon urad dal (split husked black gram)
  • 8 to 10 fenugreek seeds (methi dana) - optional
  • ½ teaspoon turmeric powder
  • 1 teaspoon kashmiri red chilli powder or red chilli powder
  • 1 teaspoon coriander powder (ground coriander)
  • 1 teaspoon garam masala powder
  • 10 to 12 curry leaves or 1 sprig of curry leaf (kadi patta)
  • 2 cups water or add as required
  • salt as required
  • 1 tablespoon chopped coriander leaves for garnish

Instructions

preparation

  • Soak 10 to 12 cashews in 1/3 cup hot water for 15 minutes. Soaking cashews helps to grind them better, especially if you have a blender or mixer-grinder which has difficulty grinding nuts and seeds.
  • But if you do not have time to soak, then just chop them and grind with coconut.
  • Once the cashews are soaked, add them to the grinder along with 1/2 cup grated coconut or 1/3 cup desiccated coconut.
  • Add 1/3 cup fresh water and grind to a smooth paste. If using desiccated coconut, then use warm water while grinding. Keep the coconut-cashew paste aside.
  • When the cashews are soaking, rinse or wipe the mushrooms and slice or chop them.
  • Also chop the onions and tomatoes. Keep aside.

making mushroom kurma

  • Heat 2 tablespoon oil. You can use peanut oil or sunflower oil. Add 1/2 teaspoon mustard seeds. On a low to medium flame saute till they begin to crackle.
  • Once they begin crackling, then add 1/2 teaspoon cumin seeds, 8 to 10 fenugreek seeds and 1/2 teaspoon urad dal. If you do not have fenugreek seeds, then skip them.
  • Saute till the urad dal turns a maroonish red. Cook on a low flame, so that the urad dal, fenugreek seeds and cumin do not burn.
  • Then add 1/3 cup chopped onions. Begin to saute the onions on a low to medium flame, till the onions begin to get light brown.
  • Then add 1 teaspoon ginger garlic paste. Saute till the raw aroma of ginger-garlic goes away.
  • Next add 1 cup chopped tomatoes. Mix well and begin to saute the tomatoes, till they soften.
  • Then add 1/2 teaspoon turmeric powder, 1 teaspoon red chilli powder, 1 teaspoon coriander powder and 1 teaspoon garam masala powder
  • Mix the spice powders very well with the onion tomato masala.
  • Now add the sliced or chopped mushrooms.
  • Mix well and saute the mushroom on a low to medium flame for 5 to 6 minutes.
  • Then add the coconut-cashew paste and 10 to 12 curry leaves. Mix very well and saute for 2 to 3 minutes on a low flame.
  • When the masala is getting sauteed, add 2 cups water in the blender jar. Swirl and rotate the jar gently so that the remaining coconut-cashew paste gets mixed with water.
  • Now add this water to the masala mixture. Mix well.
  • Season with salt as per taste.
  • Cover the pan with a lid and simmer for 14 to 15 minutes.
  • When the mushroom kurma is done, you will see specks of oil floating on top and the curry will also thicken a bit.
  • Garnish with some chopped coriander leaves and serve mushroom kurma hot with steamed rice, chapatis or pooris.
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Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

Comments are closed.

23 comments/reviews

  1. Superb recipe, Dassana. Easy to make, not too heavy as well. Can we use the same recipe for veg kurma?5 stars

    • thanks priyadarshini. yes you can use the same recipe for veg kurma as well.

  2. Made it tonight Dassana and as always with all your recipes, it turned out amazing! Thanks for such a wonderful job with the website.

    • thank you bhanu. nice to know. happy cooking.

  3. Made it tonight Dassana and as always with all your recipes, it turned out amazing! Thanks for such a wonderful job with the website.5 stars

  4. This recipe is great! Thank you. My grinder isn’t very good so the coconut was rough and gave the curry an odd texture – could it be replaced with coconut cream?

    • you can use coconut milk, instead of cream. you can add about 1/3rd coconut milk. in case you use coconut cream, then add 1/4 cup.

  5. I am from Kerala, now a great fan of yours. Tried it, very tasty!5 stars

    • thanks again elizabeth. glad you liked the recipe.

  6. My son loves egg curry made from your recipe. It used to be there long time back in your website. After you took it out I tried the recipe with different ways (I forgot the actual ingradients I used from your list :-(.

    Is it possible to send me that recipe in the email?

    Even though I have passion to cook for my children, I didnt know how to cook. When I follow people’s recipe, it never came properly. After coming across your website, I stopped searching for recipes elsewhere. I follow the exact instructions and it turns out very good. We love your recipes. Thank you for posting.

    • thanks a lot aparna. i will send you the recipe by email. with great difficulty i managed to retrieve the recipe. even i had forgotten a few of the ingredients. i will email you in a day or two.

  7. Turned out great.

    • thanks for positive feedback devaki 🙂

  8. Can we serve this to guest along with paneer pasanda??

    • yes anjani you could do that thanks.

  9. Just a small suggestion I would like to share. Try using shiitake mushrooms next time in korma. It totally makes a wonderful taste!!!! Because my mom really makes an awesome korma curry!

    • thanks simi. difficult to get shiitake mushrooms in india. the only variety we get is white button mushrooms, portobello, morel and oyster mushrooms. if ever i get them, will surely try.

  10. what type of grinder are you using to make the coconut-cashew paste ???

    • this is preethi mixer grinder. link here from india amazon- https://www.amazon.in/Preethi-Blue-Leaf-Platinum-750-Watt/dp/B008LN5D4G/ref=as_sl_pc_qf_sp_asin_til?tag=vegrecofind-21&linkCode=w00&linkId=&creativeASIN=B008LN5D4G

  11. Yum!! This looks so good! I don’t usually like mushrooms but I think I will love this korma.5 stars

    • thankyou preeti surely try and let us know how it was?

  12. super kuruma

    • thanks.