Mushroom Korma-Mushroom gravy Indian-Mushroom masala

Mushrooms have plenty of health benefits.Though they contain more than 80% water, they are a good source of minerals and vitamins especially vitamin B and D. They are high in anti oxidants and low in calories. After I tasted mushroom dishes in my friend's house, it has become my favorite and also a regular feature in my kitchen. Halloween falls on October 31st, so I decided to present this mushroom dish with Halloween as the theme. Today we will learn how to make mushroom kurma following this easy recipe.

Skull Mushroom Gravy

Mushroom Kurma-How to make Button Mushroom Kurma

 Prep Time : 10 mins

 Cook Time : 20 mins 
 Serves: 3-4
 Recipe Category: Side Dish
 Recipe Cuisine: South Indian
 Author:Padhu Sankar

   Ingredients needed

   Button Mushrooms - 200 grams
   Onion -1 big finely chopped
   Ginger-garlic paste -1 tsp
   Green chilli -2 finely chopped
   Tomato - 2 finely chopped
   Salt as required

   Spice Powder

   Turmeric powder - a pinch
   Coriander powder - 1 tbsp
   Red chilli powder - 1 1/2 or 2 tsp
   Garam masala - ½ tsp

   Coconut milk -1/2 cup

   For the seasoning

   Oil -3 tsp
   Mustard seeds -1 tsp

   For Garnishing

   Coriander leaves -finely chopped- 2 tbsp

Preparation

Wash mushrooms gently under running water and pat it dry with a towel. Cut it into big pieces and keep aside.

Grind 4 tbsp of graded coconut with half cup of warm water and extract coconut milk or use ½ cup of ready made coconut milk. Dilute it with a little water if it is too thick.

Method

Heat oil in a pan, add mustard seeds, when they splutter, add onions and sauté till they turn golden brown.

Add ginger-garlic paste, green chilli, turmeric powder and sauté for some more time.

Add tomatoes and cook till they turn mushy.

Now add button mushrooms, all the spice powder, needed salt and cook until mushrooms become tender. It takes very less time for the mushrooms to get cooked.

Then add coconut milk and bring it to boil on low heat.

Garnish with coriander leaves and serve hot with any Indian bread or pulao.

Meet you all again with more interesting recipes, until then it is bye from Padhu of padhuskitchen.