Mushroom Kurma Recipe | Kaalan Kuruma

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Mushroom Kurma Recipe | Kaalan kurma | with step by step pics & video | Creamy korma recipe. Mushroom Kurma|kurma|korma is a very yummy and easy side dish for chapati, poori, or rice. You can prepare this curry in no time.

Benefits of mushroom:

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 antioxidants and low in calories.

How to make mushroom kurma?

Mushroom Kurma Recipe | Kaalan kurma | with step by step pics & video | Creamy korma recipe. The mushroom, marinated in a masala paste. It is then, cooked along with spices & onion. I love eating pooris with this masala.

Before cooking mushroom, wash the mushrooms gently under running water and pat it dry with a towel. Cut it into big pieces and keep aside. Once you start cooking mushrooms it will start oozing out a lot of water. So I prefer, not to add water while cooking mushrooms. Here I am using white button mushrooms which are now easily available in all super markets.

Mushroom Kurma Recipe

Course: Gravy, VegCuisine: IndianDifficulty: Easy
Servings

5

servings
Prep time

10

minutes
Cooking time

20

minutes
Total time

35

minutes

Mushroom Kurma Recipe| Kaalan kurma | with step by step pics & video | Creamy korma recipe. Mushroom Kurma is a very yummy and easy side dish for chapati, poori, or rice.

Recipe Video

Ingredients

  • 250 gms white button mushroom

  • 2 tbsp thick curd

  • 3/4 tsp + 1/4 tsp ginger garlic paste

  • 1/4 + 1/4 tsp turmeric powder

  • 1/4 tsp cumin powder

  • 1/2 tsp coriander powder

  • salt as required

  • 1 tbsp oil

  • 1/4 tsp fennel seeds

  • 2 cloves

  • 1 bay leaf

  • 3 cardamon pods

  • 1″ cinnamon stick

  • 1 cup onion thinly sliced

  • 1/2 tsp garam masala

  • 1 cup of water

  • For Grinding
  • 4 to 5 mint leaves

  • a handful of coriander leaves

  • 2-3 green chilies

  • 1/2 cup of grated coconut

  • 1/4 cup water

Directions

  • Grind the Masala Paste
  • In a blender add-in 4 to 5 mint leaves, a handful of coriander leaves, 2 green chilies, & 1/2 a cup of grated coconut.
  • Add 1/4 cup water & blend it to a smooth & fine paste.
  • Marinate the Button Mushrooms
  • Take 250gms of sliced mushrooms in a bowl.
  • Add the fine masala paste, 2 tbsp thick curd, 1/2 tsp ginger-garlic paste, 1/4tsp turmeric powder, 1/4 tsp cumin powder, 1/2 tsp coriander powder & salt as required.
  • Rub the masalas on to the mushrooms uniformly & carefully. Keep it aside for 10-15minutes.
  • Preparing Mushroom Kuruma
  • Heat 1 tbsp oil in a kadai.
  • Crackle 1/4 tsp fennel seeds, 1″ cinnamon stick, 2 cloves, 1 bay leaf, & 3 cardamon pods.
  • Now add 1 cup of thinly sliced onions & saute until it turns golden brown.
  • Then add 1/4 tsp ginger garlic paste & 1/4 tsp turmeric powder. Saute it well.
  • Followed by the marinated mushroom. Mix the ingredients well & uniformly. Cover & cook for 5 min in low flame.
  • The mushrooms will start to ooze out water.
  • Add 1/2 tsp garam masala, check for seasoning & mix well. Cover & cook again for 5 minutes.
  • Now add-in 1 cup of water & simmer for 5 to 8minutes. Adjust the water based on the gravy thickness.
  • Our delicious kuruma is ready to be served along with any rotis, pooris or rice.

Notes

  • Adjust the water based on the gravy thickness.
  • Do not slice the mushrooms thinly. Upon cooking, mushrooms will shrink in size.

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