Mushroom Korma

Name: Mushroom Korma
Ingredients: 10 cashew nuts; 2 cups water; 1 tablespoon ghee or oil; 4 cardamom pods; 5 cloves; 2 bay leaves dried; 1 cinnamon stick; 1 red onions large, chopped; 4 garlic cloves chopped; 2 centimeters ginger piece of, chopped; 1 teaspoon ground coriander coriander powder; 2 teaspoons Garam Masala; 1 teaspoon red chili powder; 300 grams button mushrooms small; 1/2 cup coconut milk; 2 sprigs coriander cilantro leaves, chopped; toasted nuts

17 ingredients

7 steps

Ingredients

10 cashew nuts
2 cups water
1 tablespoon ghee or oil
4 cardamom pods
5 cloves
2 bay leaves dried
1 cinnamon stick
1 red onions large, chopped
4 garlic cloves chopped
2 centimeters ginger piece of, chopped
1 teaspoon ground coriander coriander powder
2 teaspoons Garam Masala
1 teaspoon red chili powder
300 grams button mushrooms small
1/2 cup coconut milk
2 sprigs coriander cilantro leaves, chopped
toasted nuts

Directions

1

Boil 2 cups of water in a saucepan. Add cashew nuts. Cover with lid, and let it soak for 30 mins.
2

Drain the cashew nuts, and place them in the small bowl of a food processor. Add a little water to grind to a smooth paste. Set aside.
3

Heat ghee or oil in a large pan over medium-high heat. Add cardamom, cloves, bay leaves and cinnamon. Saute for one minute. Add red onions, and saute, stirring occasionally, for 2-3 mins or until soft and translucent. Add ginger and garlic. Saute for one minute or until aromatic.
4

Add coriander, garam masala and chilli powder. Saute, stirring, for a minute. Stir in the nut paste. Add 1/2 cup water to make a thick sauce. Bring to the boil. Cover with a lid, and simmer for 2-3 minutes.
5

When the oil separates, stir in mushrooms. Add chopped coriander (cilantro) leaves. Stir in 1/4 cup water to make a thick sauce. Bring to the boil. Cover with lid, and simmer for 4-5 minutes. Add coconut milk and cook until heated through.
6

Garnish with toasted cashew nuts and coriander (cilantro) laves.
7

Serve with roti, naan or rice.