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Mushroom Korma

  • 4servings

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsLipids
VitaminsB3, B9, C, P
MineralsCopper, Natrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 pound mushrooms

  3. 2 tablespoons poppy seeds -- (gasgasalu)

  4. 1 tablespoon coriander seeds

  5. 1/2 teaspoon cumin

  6. 1 teaspoon ginger paste

  7. 4 cloves

  8. cinnamon stick -- (1 inch)

  9. 1/2 teaspoon aniseed -- (saunf)

  10. 2 cardamom

  11. 1/4 teaspoon turmeric

  12. 1 teaspoon red chile powder

  13. 1 large onion

  14. 2 medium tomatoes

  15. 3/4 cup oil

  16. salt -- to taste

Instructions Jump to Ingredients ↑

  1. Wash mushrooms thoroughly. Slice into halves and keep aside.

  2. Crush coriander, cumin, aniseed, poppy seeds, cloves, cinnamon, cardamom into powder and keep aside.

  3. Make into a paste ginger, garlic, onion and tomato.

  4. Mix mushrooms with all of the above and red chile powder, turmeric and salt to taste.

  5. In a deep skillet heat oil on medium and add mushrooms. Stir for two minutes. Add about 1.5 cup water. Lower heat and let cook for 15-17 minutes.

  6. Goes well with plain white rice and/or parathas.

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