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I originally made this recipe with Chicken but decided to make a vegetarian version since I love Mushrooms but since I also have some new Vegan friends, I decided to swap the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


  • 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


  • 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