Mushroom Korma
The Mushroom Korma is my very first post with my new DSLR. I was so damn tensed waiting to look at the outcome of the picture of Mushroom Korma. I am still learning how to use it. It is super exciting and a not-so-easy stage. Also it was my little one's birthday yesterday. I was busy preparing the menu, I could not resist using my new camera to click some food picture. The rest of the pictures are taken by my P&S camera for this recipe.
Mushroom Korma recipe is quite simple and really yummy. The spice and the masala when used at the ratios mentioned gives the best ever taste for the Mushroom Korma. I have seen my amma (grandma) making this in kal chatty (Clay pot). When this Mushroom Korma is cooked in clay pot, the color and taste is much better.
For the red chilly powder and coriander powder, I have used homemade fresh ground ones. For I have heated the red chilly and coriander seeds a bit in wok and ground them separately for the fresh flavor in my Mushroom Korma.
The Mushroom Korma recipe I had made is for 20 people. Hence the pictures would have huge quantities. I shall describe the recipe as used. You can cut down the portions as per your requirement.
The birthday menu was Ghee rice, Mushroom Korma, Chilly Gobi, Gobi Manchurian. Dessert was kesari, gulab jamun and ice cream. Are you looking for party menu! Check out vegetarian and non vegetarian recipes to decide on your party menu. Cleaning of mushroom is an important deal. Check this post to know how to clean button mushroom perfectly for a perfect tasty Mushroom Korma.
I am also on Yummly, do check out my recipes and yum it.
Ingredients for Mushroom Korma: (Yield: 4 Litre korma; Serves: 25 people)
Button Mushroom - 8 packets (1600 g)
Onion - 2 kg
Ginger Garlic Paste - 10 tbsp
Oil- 200 ml
Red Chilly Powder - 3 tbsp
Coriander Powder- 10 tbsp
Water - 200 ml
Curry Leaves - 1 cup (tightly packed)
Spices - a handful (refer pic)
Coconut - 1 (scrapped for grinding)
Onion- 3 (for grinding)
Cumin - 2 tsp (for grinding)
Water- 200 ml ( for grinding)
Cooking Instructions for Mushroom Korma:
Clean mushroom and chop them.
Heat oil in a wide 5 litre pressure cooker.
Fry curry leaves, spices and ginger garlic paste.
Add chopped onions and salt.
Cook well till onion caramelises.
Add chilly powder and coriander powder, water and stir well.
Cook till the raw smell leaves.
Meanwhile grind 1 scrapped coconut with 200 ml hot water, cumin and onion to make a smooth paste.
Add mushroom to the cooked masala. Cover and cook in simmer for 10 minutes.
Open to see cooked mushrooms with gravy.
Add ground coconut paste and let it boil for 5 minutes.
Add generous amount of chopped coriander and pot off the flame.
Serve hot Mushroom Korma with Green Peas Pulao.
