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Peas and Mushroom Kurma

Peas and Mushroom Kurma


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This is a dish you can put together in less than 30 minutes, and there are no special ingredients required if you have mushrooms and frozen peas handy. It tastes great with hot chapathis, and if you fancy, you can give it a twist of your own by adding additional ingredients (if you have the time to elaborate on it).

See all pea recipes.

Ingredients

  • 1 large tomato
  • 1 small onion
  • One 1/2-inch piece fresh ginger
  • 1 green chile pepper, such as serrano
  • 2 Tablespoons cilantro leaves
  • 2 Tablespoons butter or oil
  • 1 bay leaf
  • Pinch of garam masala, plus more to taste
  • 5 -6 ounces button mushrooms, quartered
  • 3 -4 ounces frozen green peas, thawed
  • Salt, to taste
  • 1/2 Teaspoon sugar (optional)
  • Pinch of chili powder
  • Pinch of ground pepper

Hotel Style Mushroom Kurma Recipe | Mushroom Vellai Kurma Recipe | Mushroom Kurma Recipe

  1. Mushroom 7 oz(sliced or chopped)
  2. Onion 1 medium (thinly sliced)
  3. Tomato 1 small or 1/2 (chopped)
  4. Peas 1/4 cup(fresh or frozen)
  5. Green Chili 2 no.(slit open)
  6. Ginger Garlic Paste 1 tsp
  7. Curr leaves few
  8. Salt to taste
  1. Oil 2-3 tsp
  2. Cinnamon 1" stick
  3. Cardamom 2 no.
  4. Clove 2 no.
  5. Bayleaf 1 no.
  6. Fennel seeds 1/4 tsp
  1. Coconut 1/4 cup(shredded, fresh or frozen)
  2. Cashew nut 4 whole
  3. Fennel seeds 1/2 tsp
  4. Poppy seeds 1/2 tsp
  5. Green chili 1 or 2 no.
  • Clean and slice mushroom and keep aside.
  • Ground coconut, poppy seeds, cashew, fennel seeds and green chili to a fine paste and keep ready.

  • Heat oil in a pan, when it is hot add the tempering ingredients and fry it.
  • Then add the ginger garlic paste, green chili and curry leaves and stir fry for 1-2 minutes in medium heat.

  • Now add sliced onions and saute for 2 minutes and then add chopped tomato and saute till it turn soft and mushy.
  • After that add mushroom and saute for a minute, then add the ground coconut paste and saute for a minute.

  • Then add 1 to 1 and 1/4 cup of water,stir well and add peas, enough salt bring it to boil.
  • Once it starts boiling turn the heat to low and simmer for few more minutes.

  • Lastly add some finely chopped cilantro and switch off the stove.
  • That's it..Mushroom Vellai Kurma ready serve hot with rotis.


Mushroom korma recipe | mushroom kurma curry

mushroom korma. I usually prepare potato kurma for veg pulao or veg biryani. This week I had invited a vegetarian friend home for lunch for the usual gup shup which was missing between us for quite some time. I prepared this Mushroom Korma curry as a side for the veg biryani.

It is roughly adapted from my potato kurma and veg korma recipe, mushrooms need a taste enhancer else they taste bland and the gravy too does not taste good. So one can use coconut paste or just yogurt for the gravy.

To make mushroom korma , we need a taste enhancer, you can try with any one of the following, each lends a different flavor and taste
8 to 10 cashews, make a fine paste or
2 tbsps. magaz seeds, make a fine paste or
2 to 3 tbsps. coconut and poppy seeds together, make a fine paste or
One large boiled potato and cubed

How to make mushroom korma or mushroom kurma

1. Heat oil in a pan, add dry spices and saute for a min.

2. Add green chili onions and fry till onions turn translucent, if you like crunchy, just sauté for a min.

3. Add ginger garlic paste and sauté till you get a nice aroma.

4. Add mushrooms and boiled potatoes (optional), fry on high for 2 minutes

5. Add turmeric, salt, red chili powder, garam masala powder and fry till you get a nice aroma.

7. Simmer the heat, add the yogurt, mix well and cook.

8. When it begins to bubble, add the cashew nut paste, if using potato you can skip this step. You can add in more yogurt to adjust the consistency, but do not add water. Cover and cook till the mushrooms are done. Do not overcook else the mushrooms become too soft and soggy. Serve mushroom kurma with rice, roti or biryani.


2cm approx. fresh ginger, grated or 1 heaped tsp of ginger paste

1 tsp minced/grated garlic

300g mushrooms (mixed, whatever you have to hand, I used chestnut and shiitake mushrooms)

3 medium tomatoes, roughly chopped

1 cartoon of coconut cream (if you don’t have it, used coconut milk and simmer for a little longer to allow to thicken slightly)

Small bunch of fresh coriander

Rice & Naan bread to serve (I use my vegan Naan recipe in Plant Kitchen Comforts)


Mushroom and Peas Kurma

Grind together:
Green chillies – 3
Red chilli powder – 1/2 tsp
Ginger – 1/2 inch piece
Tomatoes – 3 medium sized
Coriander leaves – 1/2 bunch
Mint leaves – 1/2 bunch
Raw mango – 1/2
Cumin seeds – 1/2 tsp

Method:
1. Wash and slice the mushrooms.
2. Spread on a towel to remove excess moisture.
3. Squeeze little lemon juice to prevent discolouring.
4. Cook peas till soft.
5. Heat butter in a frying pan.
6. Add sliced mushrooms and stir for few minutes.
7. Add ground paste and fry till dry.
8. Add salt, cooked peas with little water.
9. Boil for two minutes and serve hot.

Prawn Balchao
Gobi Palak
Arthi Balaji

An entrepreneur by profession, Arthi Balaji is a mother of two and tries to spend as little time as possible in the kitchen. Hence she is always on the lookout for quick recipes that can help her juggle her career and family life.


Mushroom with peas

Ingredients

  • 2 cups mushrooms sliced
  • 1 cup green peas, I am using frozen green peas
  • 1 cup diced tomatoes
  • 1 tsp shredded ginger
  • 2 tbsp fenugreek chooped leaves
  • 2 tbsp oil
  • 1 tsp cuminseeds jeera
  • 1/2 tsp turmeric haldi
  • 2 tsp coriander powder dhania
  • 1 tsp red pepper
  • 3/4 tsp salt
  • 1/2 tsp lemon juice
  • 1 green chili finely chopped

Instructions

Notes

Tried this recipe? Let us know how it was!

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Mushroom, Pea and Fenugreek Korma (Khumb, Matar and Methi Korma)

I love mushrooms and would have no trouble eating them everyday. They’re a great substitute for meat, a wonderful “filler” for all sorts of vegetarian recipes, but mushrooms are especially good if they’re drenched in a smooth, fragrant, spiced masala.

That brings me to my newest “creation”: Mushroom, Pea and Fenugreek Korma. In Hindi it would be called something like Khumb, Matar and Methi Korma —but don’t completely trust me on that.

My Hindi is not good, and practically non-existant. I speak Hindi like a two year old. In fact, I know the important words (mostly swear words learned from Hindi movies) and I’m fluent in exactly 4 sentences:

I shouldn’t even be talking about my Hindi skills though, because my husband will probably read this and then he’s going to lecture me about learning Hindi and then he’ll bring up how he bought me Rosetta Stone for my birthday a few years ago and it’s been used approximately 4 times since.

Yes, nothing good can come from that…so lets get back to the curry!

Mushroom, Pea and Fenugreek Korma

Traditionally this dish is more of a Malai curry rather than a Korma, meaning it is made with nuts, milk and a type of milk-cream instead of with nuts and yogurt or coconut milk.

Because I’m very sensitive to dairy (I even break out in hives from it!), I definitely do not indulge on traditional malai curries very often, so I’ve kind of taken a traditional recipe and made it my own.

I started by making a wonderful smelling masala by grinding together:

  • a 1″ piece of cinnamon stick
  • 3 green cardamoms (only the seeds)
  • 4 whole cloves
  • 5 black peppercorns
  • 2 tbsp. cashew nuts

Once my masala was made I threw a couple onions into my food processor. I pulsed until the onion was a smooth paste. It was really watery, but no need to worry! Water evaporates.

Then I tossed a little ghee in a pan and tossed the mushrooms in, added some ginger and some garlic, a little salt and some pepper. Once the mushrooms were cooked, I removed them from the pan and set them aside.

I then added a little oil to the pan that I had cooked the mushrooms in. I tossed in the onion paste and turned the heat to low. I cooked until most of the water had evaporated from the onions, but I didn’t let them brown or caramelize.

At that point, I added the masala paste I had previously made. I let it cook for about a minute, just to get rid of some of that raw smell.

I added some dried fenugreek (methi) leaves and cooked until everything became a homogeneous mixture and was no longer watery.

I added a little garam masala, amchoor (mango powder), chili powder and salt and cooked that for about 2 minutes to ensure the chili powder would no longer be raw.

I tossed in the peas and mushrooms and added a little almond milk, a couple tablespoons of fat free half & half, and a little water. I let the mixture cook until it was the consistency I wanted, and then I garnished it with some fresh coriander leaves and cashew nuts.

This curry was absolutely wonderful, and the smell was incredible! The gravy was thick and rich, and it truly did seem fit for a king!

Mushroom, Pea and Fenugreek Korma

Because this recipe has it’s roots in Mughali cuisine, it is a very heavy and rich curry…something the Mughal emperors would have enjoyed.

NOTE:This dish can be made vegan by replacing the ghee with oil and leaving out the half & half. Alternatively, if you prefer to use regular milk rather than almond milk…that will work as well.

Ingredients:

  • 10 oz mushrooms: any variety
  • 1 cup peas (frozen is fine)
  • 4 tbsp. dried fenugreek leaves (kasoori methi)
  • 2 tsp. garlic- minced
  • 2 tsp. ginger- minced
  • 1 tbsp. butter or ghee (may substitute oil)
  • 1 tbsp. oil
  • 1 large onion- ground to a paste in the food processor
  • 1 c. milk, half & half, almond milk or soymilk (I used almond milk for this recipe)
  • red chili powder- to taste
  • salt- to taste
  • 1/2 tsp. garam masala
  • a small pinch of amchoor (dried mango) powder- optional, but it adds a nice “sourness” to the curry
  • a small pinch of ground nutmeg
  • fresh coriander leaves (cilantro) for garnish

Masala Paste

  • 3 green cardamoms (only the seeds)
  • 4 whole cloves
  • 1″ piece of cinnamon stick
  • 5 black peppercorns
  • 2 tbsp. cashew nuts

Grind together all ingredients for masala powder until they are completely powdered. A coffee grinder works wonderful for this.

Directions for Curry:

  • Clean the mushrooms and trim the stems. If they’re big, cut them into bite-size pieces.
  • Heat 1 tbsp. butter in a pan over medium-high heat. Turn heat to high and add the mushrooms. Cook until all the water releases from the mushrooms and evaporates. They should take on a little golden color.
  • Add the garlic and ginger, a little salt–to taste, and some black pepper–to taste. Cook one more minute and remove from heat.
  • Remove mushrooms from pan and keep aside.
  • Using the same pan, heat 1 tbsp. oil over medium-high heat. Once the oil is hot, add onion paste and cook until onions no longer smell raw, but don’t let them turn brown or carmelize.
  • Add the fresh ground masala powder and cook for about 30 seconds. Toss in the fenugreek leaves and 1/4 c. of milk. Cook on low heat for about 4 minutes or until the milk evaporates.
  • Add salt, chili powder, garam masala, pinch of ground nutmeg and amchoor. Cook for a minute or so.
  • Add peas and mushrooms into the onion mixture.
  • Add 3/4 c. milk (soymilk, almond milk or half & half) so your curry is thickened. If the curry seems too thick, add water until you’re happy with the consistency.
  • Boil the curry for a few minutes. Garnish with fresh chopped coriander. Serve with rice or rotis.

On a completely different topic…

This past weekend was the Food Experiments Pie Contest, sponsored by Brooklyn Brewery. I made 300 mini Korma pies that were topped with whipped coconut cream (man, that was a lot of work!), and Piyush and I headed to Minneapolis.

Although we did not win the contest, we had a really fabulous time! We met a lot of really cool people…people I wish we lived closer to (I’m talk’n about you, Journey and Rachel!)

I’ve never entered any contest even remotely close to this before, but now that I–somehow–survived baking 300 little pies myself, I’m totally ready for the next one.

Oh! By the way, if anyone is looking for my Vegetarian Korma recipe, it can be found HERE. Enjoy!


Mushroom Korma

Ingredients

  • 1 tbsp of coconut oil
  • 1 white onion (diced)
  • 3 garlic cloves (crushed)
  • 1⁄2 tsp of garam masala
  • 1 tsp of ground turmeric
  • 1 heaped tsp of ground coriander
  • 4 cardamom pods
  • 1 inch of ginger
  • 1⁄2 tsp of cumin seeds
  • 1⁄2 tbsp of tomato puree
  • 1 can of full fat coconut milk
  • 200ml of coconut yoghurt
  • 750g of button mushrooms (halved)
  • Handful of spinach
  • Salt, to taste
  • Rice, to serve
  • Coriander, to serve
  • Flaked almonds, to serve

Instructions

Heat the coconut oil in a large pan over a medium heat, before adding your onion, garlic and ginger.

Once the onion starts to brown, add the spices and tomato puree and mix well.

Next, add the coconut milk and yoghurt and let simmer for approximately 15 minutes to thicken. Stir occasionally.

After 5 minutes, add the mushrooms in a separate pan, season with salt and leave to simmer for 10 minutes.

Once the mushrooms have cooked, drain any excess water and add them to the sauce. Combine well.

Stir in the spinach and let wilt for a couple of minutes before serving with rice, and sprinkling with coriander and almond flakes.

Notes

Should the korma sauce seem too runny try combining 1 tbsp corn starch with 2 tbsp cold water, and then adding this to the sauce to thicken. Alternatively, you could add some more coconut yoghurt.


Step by step photos

1. Pour oil to a hot pan. Saute cumin in hot oil for a minute.

2. Add onions and fry until golden.

3. Next add garlic ginger paste.

4. Fry until the raw smell goes away.

5. Add tomatoes and sprinkle salt. On a medium flame fry until the tomatoes turn mushy. While the tomatoes cook, wash and cut mushrooms. Slice them and halve if they are large.

6. Sprinkle red chili powder and garam masala or meat masala.

7. Saute together until the mixture begins to leave oil.


Mushroom, Pea and Fenugreek Korma (Khumb, Matar and Methi Korma)

I love mushrooms and would have no trouble eating them everyday. They’re a great substitute for meat, a wonderful “filler” for all sorts of vegetarian recipes, but mushrooms are especially good if they’re drenched in a smooth, fragrant, spiced masala.

That brings me to my newest “creation”: Mushroom, Pea and Fenugreek Korma. In Hindi it would be called something like Khumb, Matar and Methi Korma —but don’t completely trust me on that.

My Hindi is not good, and practically non-existant. I speak Hindi like a two year old. In fact, I know the important words (mostly swear words learned from Hindi movies) and I’m fluent in exactly 4 sentences:

I shouldn’t even be talking about my Hindi skills though, because my husband will probably read this and then he’s going to lecture me about learning Hindi and then he’ll bring up how he bought me Rosetta Stone for my birthday a few years ago and it’s been used approximately 4 times since.

Yes, nothing good can come from that…so lets get back to the curry!

Mushroom, Pea and Fenugreek Korma

Traditionally this dish is more of a Malai curry rather than a Korma, meaning it is made with nuts, milk and a type of milk-cream instead of with nuts and yogurt or coconut milk.

Because I’m very sensitive to dairy (I even break out in hives from it!), I definitely do not indulge on traditional malai curries very often, so I’ve kind of taken a traditional recipe and made it my own.

I started by making a wonderful smelling masala by grinding together:

  • a 1″ piece of cinnamon stick
  • 3 green cardamoms (only the seeds)
  • 4 whole cloves
  • 5 black peppercorns
  • 2 tbsp. cashew nuts

Once my masala was made I threw a couple onions into my food processor. I pulsed until the onion was a smooth paste. It was really watery, but no need to worry! Water evaporates.

Then I tossed a little ghee in a pan and tossed the mushrooms in, added some ginger and some garlic, a little salt and some pepper. Once the mushrooms were cooked, I removed them from the pan and set them aside.

I then added a little oil to the pan that I had cooked the mushrooms in. I tossed in the onion paste and turned the heat to low. I cooked until most of the water had evaporated from the onions, but I didn’t let them brown or caramelize.

At that point, I added the masala paste I had previously made. I let it cook for about a minute, just to get rid of some of that raw smell.

I added some dried fenugreek (methi) leaves and cooked until everything became a homogeneous mixture and was no longer watery.

I added a little garam masala, amchoor (mango powder), chili powder and salt and cooked that for about 2 minutes to ensure the chili powder would no longer be raw.

I tossed in the peas and mushrooms and added a little almond milk, a couple tablespoons of fat free half & half, and a little water. I let the mixture cook until it was the consistency I wanted, and then I garnished it with some fresh coriander leaves and cashew nuts.

This curry was absolutely wonderful, and the smell was incredible! The gravy was thick and rich, and it truly did seem fit for a king!

Mushroom, Pea and Fenugreek Korma

Because this recipe has it’s roots in Mughali cuisine, it is a very heavy and rich curry…something the Mughal emperors would have enjoyed.

NOTE:This dish can be made vegan by replacing the ghee with oil and leaving out the half & half. Alternatively, if you prefer to use regular milk rather than almond milk…that will work as well.

Ingredients:

  • 10 oz mushrooms: any variety
  • 1 cup peas (frozen is fine)
  • 4 tbsp. dried fenugreek leaves (kasoori methi)
  • 2 tsp. garlic- minced
  • 2 tsp. ginger- minced
  • 1 tbsp. butter or ghee (may substitute oil)
  • 1 tbsp. oil
  • 1 large onion- ground to a paste in the food processor
  • 1 c. milk, half & half, almond milk or soymilk (I used almond milk for this recipe)
  • red chili powder- to taste
  • salt- to taste
  • 1/2 tsp. garam masala
  • a small pinch of amchoor (dried mango) powder- optional, but it adds a nice “sourness” to the curry
  • a small pinch of ground nutmeg
  • fresh coriander leaves (cilantro) for garnish

Masala Paste

  • 3 green cardamoms (only the seeds)
  • 4 whole cloves
  • 1″ piece of cinnamon stick
  • 5 black peppercorns
  • 2 tbsp. cashew nuts

Grind together all ingredients for masala powder until they are completely powdered. A coffee grinder works wonderful for this.

Directions for Curry:

  • Clean the mushrooms and trim the stems. If they’re big, cut them into bite-size pieces.
  • Heat 1 tbsp. butter in a pan over medium-high heat. Turn heat to high and add the mushrooms. Cook until all the water releases from the mushrooms and evaporates. They should take on a little golden color.
  • Add the garlic and ginger, a little salt–to taste, and some black pepper–to taste. Cook one more minute and remove from heat.
  • Remove mushrooms from pan and keep aside.
  • Using the same pan, heat 1 tbsp. oil over medium-high heat. Once the oil is hot, add onion paste and cook until onions no longer smell raw, but don’t let them turn brown or carmelize.
  • Add the fresh ground masala powder and cook for about 30 seconds. Toss in the fenugreek leaves and 1/4 c. of milk. Cook on low heat for about 4 minutes or until the milk evaporates.
  • Add salt, chili powder, garam masala, pinch of ground nutmeg and amchoor. Cook for a minute or so.
  • Add peas and mushrooms into the onion mixture.
  • Add 3/4 c. milk (soymilk, almond milk or half & half) so your curry is thickened. If the curry seems too thick, add water until you’re happy with the consistency.
  • Boil the curry for a few minutes. Garnish with fresh chopped coriander. Serve with rice or rotis.

On a completely different topic…

This past weekend was the Food Experiments Pie Contest, sponsored by Brooklyn Brewery. I made 300 mini Korma pies that were topped with whipped coconut cream (man, that was a lot of work!), and Piyush and I headed to Minneapolis.

Although we did not win the contest, we had a really fabulous time! We met a lot of really cool people…people I wish we lived closer to (I’m talk’n about you, Journey and Rachel!)

I’ve never entered any contest even remotely close to this before, but now that I–somehow–survived baking 300 little pies myself, I’m totally ready for the next one.

Oh! By the way, if anyone is looking for my Vegetarian Korma recipe, it can be found HERE. Enjoy!


Watch the video: Μπιζέλια by Labros (June 2022).