This korma is a balance of earthy flavours and unlike most Kormas, this is completely plant based. Mushrooms make this hearty and cashews coconut milk gives it it’s classic korma texture.

I originally made this recipe with Chicken but decided to make a vegetarian version since I love Mushrooms but since I also have some new Vegan friends, I decided to swap the dairy for Coconut Milk and it worked really really well!

Shahi Mushroom Korma

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Ingredients Method

Ingredients
  

  • Cream paste
  • 2 cups sliced Onions
  • 3 Kashmiri Chillies
  • 1/4 cup Cashew nuts
  • 1 Bay leaf
  • 1 inch stick Cinnamon
  • 3 green Cardamoms
  • 2 black Cardamoms
  • 1 Star anise
  • 5 Peppercorns
  • 2 tbsps Ginger & Garlic paste
  • 1/2 tsp Chilli powder
  • 1/2 tsp Cumin powder
  • 1/2 tsp Garam Masala
  • 1/2 tsp Turmeric powder
  • 1.5 cups Tomatoes
  • Salt to taste
  • 1 cup Water
  • 1/2 cup canned Coconut milk
  • 1 lbs fresh button Mushrooms
  • 1/4 cup chopped coriander

Method
 

  1. Heat some oil and saute the onions, allow it to turn golden brown and follow with the red kashmiri chillies and the cashew nuts
  2. Once the nuts are also a light golden brown, remove and cool
  3. Reserve some onion and cashew for a garnish if you wish
  4. Once cool puree in your food processor
  5. In the same saute pan, heat up the whole spices – bay leaf, green & black cardamoms, star anise & peppercorns
  6. Scrape the pureed onion, chillies and cashews in the saute pan
  7. Add the ginger and garlic paste
  8. Saute
  9. Add the powdered spices
  10. Add the dices tomatoes and saute
  11. Cover and cook cook for about 3 – 5 mins
  12. When you open the lid, squish the tomatoes with the back of your spoon
  13. Add the coconut milk and cover again and cook for a few minutes
  14. Every time you open the lid, shut the heat off if not using a deep pot as it will splutter
  15. Tuck the mushrooms into the gravy and cook for 3- 5 minutes
  16. In between flip the mushrooms over
  17. After the mushrooms are nice and tender add the chopped coriander and serve garnished with the friend onion and cashews