Mushroom korma is so delicious with kerala Parota. I also prepare this as a side for roti and rice.
Any vegetables can also be added to this korma. I like potatoes and peas as default with this korma.

Mushroom chopped - 2 cups
Potato chopped - 1 cup
Peas - 1/2 cup
Onion- 1/2
Tomato -1
Cinnamon -1
Turmeric -1tbsp
Asafotida- a pinch
Garam Masala - 1 tbsp
Methi leaves -1tsp
Milk - 3 tbsp (optional)
Bay Leaf -1

To grind:
Grated Coconut - 1/2 cup
Gram Dhal -1 tbsp
Coriander seeds - 1 tbsp
Red Chillies -4
Cinnamon - 1/2" inch
Cloves -2
Fennel Seeds -1 tbsp
Ani seeds - 1 tsp
Onion -1/2

Fry the 'to grind' ingredients and grind to fine paste, Keep aside.
Heat oil in pan, add bay leaf, cinnamon, onion fry till onion turns golden brown.
Add the chopped tomato, mushroom -vegetables, salt, turmeric, asafotida, garam masala, methi leaves, and add the ground paste.
Fry till the raw smell subsides, mix the milk and let it cook in medium heat for 15 mins. Turn off the heat and garnish with cilantro.

Comments (2)

On September 25, 2008 at 9:54 PM , Winnie the Pooh said...

Wow.. It looks so yummo!

On June 16, 2009 at 11:16 AM , bébé de sucre said...

I've never had mushroom korma before but this looks yummy!