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VEGAN SHAHI MUSHROOM KORMA


mayurisjikoni
Vegan Shahi Mushroom Korma is a rich, flavourful, aromatic and creamy mushroom curry with exotic spices. The creaminess of this curry comes from the cashew nuts and thick coconut milk.
5 from 10 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course, Main Meal
Cuisine Indian, Mughlai
Servings 4

Ingredients
  

FOR VEGAN SHAHI MUSHROOM KORMA:

  • 200 g mushrooms
  • 1 large onion
  • 6 cloves garlic
  • 1 inch ginger
  • 1-2 green chilli
  • ½ cup water
  • ¼ cup cashew nuts
  • 1 cup coconut milk
  • 1 tbsp

    poppy seeds 


  • 1 tbsp melon seeds/sunflower seeds
  • 2 tbsp hot water
  • 2 tbsp tomato puree
  • tsp saffron
  • ¼ tsp turmeric powder
  • 1 tsp kashmiri chilli powder
  • 1 tbsp kasuri methi
  • 3 tbsp oil
  • 1 tsp garam or korma masala
  • ¾-1 tsp salt

FOR KORMA SPICE MIXTURE:

  • 1 one inch cinnamon stick
  • 3-4 cloves
  • 2 green cardamom
  • 1 strand mace
  • 1 bay leaf
  • 1 black cardamom
  • 1 tsp fennel seeds
  • ½ tsp cumin seeds
  • 1 tbsp coriander seeds
  • 6 pepper corns

FOR GARNISHING:

  • 4-6 cashew nuts
  • 4-6 almonds
  • 4-6 pistachios
  • 6-8 raisins

Instructions
 

PREPARATION OF KORMA SPICE MIXTURE:

  • Dry roast the spices in a wide pan over low heat till the cumin begins to crackle. Make sure you stir the spices constantly.
  • Take the pan off the heat. Spread the roasted spices in a plate to cool.
  • Grind the spices in coffee grinder or dry grinder.
  • Keep the korma spice on the side till required.

PREPARATION OF VEGAN SHAHI MUSHROOM KORMA:

  • Soak the saffron in hot water.
  • Wash and wipe the mushrooms. Cut them into halves or quarters depending on the size.
  • Peel and cut the onion into chunks.
  • Peel and cut garlic and ginger into pieces.
  • Cut the green chilli into rings.
  • Heat 2 tbsp oil in a pan over low heat.
  • Add the cashew nuts, almonds, pistachios and raisins. Fry for a few seconds.
  • Remove the nuts and raisins and keep on the side for garnishing.
  • Add the chopped onion, garlic, ginger and chilli. Stir fry till the onion becomes soft and light brownish in colour.
  • Add cashew nuts. Stir fry for 1-2 minutes.
  • Add the seeds. Stir fry for 30 seconds.
  • Puree the above mixture into a paste without adding any water.
  • Heat remaining oil in the same pan.
  • Stir fry the paste for 1-2 minutes. If required, add some more oil.
  • Add turmeric and chilli powder. Mix well.
  • Add the tomato puree. Mix. Cook for 1-2 minutes.
  • Add mushrooms and salt. Mix well.
  • Add water. Cover the pan and allow the mushrooms to cook for 5 minutes over medium heat. You don’t want to overcook them.
  • Add coconut milk , korma masala and the saffron water. Mix well.
  • Allow the mixture to become hot but do not boil it.
  • Crush kasuri methi between your palms and add to the korma. Mix well.
  • Garnish with the fried nuts and raisins.
  • Serve with naans, rice, rotis or parathas.

Notes

  • Add the korma spice according to your taste.
  • Store leftover korma spice in an airtight jar. Can use it for other curries.
  • Add vegetables or paneer along with mushrooms if you like.
  • Can replace the coconut milk with fresh cream if you don’t want to prepare the vegan version.
  • Add a bit of water or coconut milk if the gravy becomes too thick.
Keyword mushroom korma, mushroom kurma recipe, vegan shahi mushroom korma