Mushroom Kurma Mushroom Korma

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. 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 or with plain steamed rice or cumin 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 the cashews, then just chop them and grind them with coconut.
2. Once the cashews are soaked, add them to the grinder or blender along with ½ cup grated coconut or ⅓ cup desiccated coconut.
3. Add ⅓ cup fresh water and grind or blend to a smooth paste. If using desiccated coconut, then use warm water while grinding. Keep the coconut-cashew paste aside.
4. Now heat 2 tablespoons of oil. You can use peanut oil or sunflower oil. Add ½ teaspoon mustard seeds. On a low to medium heat saute till they begin to crackle.
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.
6. Saute till the urad dal turns a maroonish red. Cook on a low heat, so that the urad dal, fenugreek seeds and cumin seeds do not burn.
7. Then add ⅓ cup chopped onions.
8. Begin to saute the onions on a low to medium heat stirring often.
9. Saute till the onions begin to get light brown.
10. Then add 1 teaspoon of ginger-garlic paste. Stir and saute for a few seconds or till the aroma of ginger-garlic goes away.
11. Next add 1 cup of chopped tomatoes.
12. Mix well and begin to saute the tomatoes.
13. Saute till the tomatoes soften.
14. Then add the following ground spices:

½ teaspoon turmeric powder1 teaspoon Kashmiri red chili powder (you can also use regular red chili powder)1 teaspoon coriander powder 1 teaspoon garam masala powder

15. Mix the spice powders very well with the onion tomato masala.
16. Now add the sliced or chopped mushrooms. 200 to 250 grams of white button mushrooms, which have been rinsed and then sliced.
17. Mix well and saute the mushrooms on a low to medium heat for 5 to 6 minutes.
18. Then add the coconut-cashew paste and 10 to 12 curry leaves.
19. Stir and mix very well.
20. Stir and saute for 2 to 3 minutes on a low heat.
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.
22. Now add this water to the masala mixture.
23. Stir and mix well again.
24. Season with salt as per taste.
25. Cover the pan with a lid and simmer for 14 to 15 minutes.
26. When the mushroom kurma is done, you will see specks of oil floating on top and the curry will also thicken a bit.
27. Garnish with some chopped coriander leaves and Serve mushroom kurma hot with steamed rice, chapatis or poori or paratha or tandoori roti. It will also go well with jeera rice or saffron rice or ghee rice. For more delicious mushroom recipes, you can check this collection of Mushroom recipes. If you like korma, then you can have a look at these Kurma varieties:

KormaAloo kurmaVeg kurmaPaneer kormaNavratan kormaCauliflower kurma

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Mushroom Kurma post from the blog archives first published in June 2016 has been updated and republished on December 2022.

title: “Mushroom Kurma Mushroom Korma " ShowToc: true date: “2024-09-11” author: “Sharon Hawkins”

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. 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 or with plain steamed rice or cumin 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 the cashews, then just chop them and grind them with coconut.
2. Once the cashews are soaked, add them to the grinder or blender along with ½ cup grated coconut or ⅓ cup desiccated coconut.
3. Add ⅓ cup fresh water and grind or blend to a smooth paste. If using desiccated coconut, then use warm water while grinding. Keep the coconut-cashew paste aside.
4. Now heat 2 tablespoons of oil. You can use peanut oil or sunflower oil. Add ½ teaspoon mustard seeds. On a low to medium heat saute till they begin to crackle.
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.
6. Saute till the urad dal turns a maroonish red. Cook on a low heat, so that the urad dal, fenugreek seeds and cumin seeds do not burn.
7. Then add ⅓ cup chopped onions.
8. Begin to saute the onions on a low to medium heat stirring often.
9. Saute till the onions begin to get light brown.
10. Then add 1 teaspoon of ginger-garlic paste. Stir and saute for a few seconds or till the aroma of ginger-garlic goes away.
11. Next add 1 cup of chopped tomatoes.
12. Mix well and begin to saute the tomatoes.
13. Saute till the tomatoes soften.
14. Then add the following ground spices:

½ teaspoon turmeric powder1 teaspoon Kashmiri red chili powder (you can also use regular red chili powder)1 teaspoon coriander powder 1 teaspoon garam masala powder

15. Mix the spice powders very well with the onion tomato masala.
16. Now add the sliced or chopped mushrooms. 200 to 250 grams of white button mushrooms, which have been rinsed and then sliced.
17. Mix well and saute the mushrooms on a low to medium heat for 5 to 6 minutes.
18. Then add the coconut-cashew paste and 10 to 12 curry leaves.
19. Stir and mix very well.
20. Stir and saute for 2 to 3 minutes on a low heat.
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.
22. Now add this water to the masala mixture.
23. Stir and mix well again.
24. Season with salt as per taste.
25. Cover the pan with a lid and simmer for 14 to 15 minutes.
26. When the mushroom kurma is done, you will see specks of oil floating on top and the curry will also thicken a bit.
27. Garnish with some chopped coriander leaves and Serve mushroom kurma hot with steamed rice, chapatis or poori or paratha or tandoori roti. It will also go well with jeera rice or saffron rice or ghee rice. For more delicious mushroom recipes, you can check this collection of Mushroom recipes. If you like korma, then you can have a look at these Kurma varieties:

KormaAloo kurmaVeg kurmaPaneer kormaNavratan kormaCauliflower kurma

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Mushroom Kurma post from the blog archives first published in June 2016 has been updated and republished on December 2022.