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I originally made this recipe with Chicken but decided to make a vegetarian version since I love Mushrooms but since I also have some new Vegan friends, I decided to swap the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
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
Instructions
- Heat some oil and saute the onions, allow it to turn golden brown and follow with the red kashmiri chillies and the cashew nuts
- Once the nuts are also a light golden brown, remove and cool
- Reserve some onion and cashew for a garnish if you wish
- Once cool puree in your food processor
- In the same saute pan, heat up the whole spices – bay leaf, green & black cardamoms, star anise & peppercorns
- Scrape the pureed onion, chillies and cashews in the saute pan
- Add the ginger and garlic paste
- Saute
- Add the powdered spices
- Add the dices tomatoes and saute
- Cover and cook cook for about 3 – 5 mins
- When you open the lid, squish the tomatoes with the back of your spoon
- Add the coconut milk and cover again and cook for a few minutes
- Every time you open the lid, shut the heat off if not using a deep pot as it will splutter
- Tuck the mushrooms into the gravy and cook for 3- 5 minutes
- In between flip the mushrooms over
- After the mushrooms are nice and tender add the chopped coriander and serve garnished with the friend onion and cashews
