Kurma is made with yogurt, cashews, coconut, and spices. In this curry, the Mushroom is simmered in the onion and tomato along with the spices and the final touch of yogurt and paste of coconut, cashews, chana dal and urad dal makes it creamy and flavorful. When poori is eaten with Mushroom Kurma, that will be the best combination.
How to make Mushroom Kurma?
For the paste
- Heat oil in a pan. Add Chana dal and Urad dal. Roast them until dal gets light brown in color. Add curry leaves, cashew and cook it for a minute over a medium to low heat. Add coconut and mix well. Switch off the flame. Don’t cook it for a long time, it may burn. Let them cool down.
- Take this roasted mixture into a blender, grind it into a very smooth paste using 1 cup water.
For curry
Heat oil in a pan. Add cumin seeds. Let it splutter. Add ginger-chili paste, garlic and curry leaves. Cook them for few seconds.
Add Chopped tomato, chopped onion and cook them for 2 minutes over medium heat.
Add chopped Mushroom and salt. Mix them well.
Add ½ cup of water, cover it with lid and cook them for 3 – 4 minutes over medium heat or until Mushroom are cooked. The mushroom will not take longer time to cook.
Now add turmeric powder, chili powder, cumin, and coriander powder and garam masala. Mix them well.
Add prepared Coconut paste and yogurt. Mix them well. Let it simmer for 5 minutes over medium to low heat. Stir occasionally. Add Kasuri methi and mix well. Switch off the flame.
Your Mushroom Kurma is ready. Garnish it with coriander/cilantro and serve it with Poori, Rice, Biryani, Paratha, Naan or Phulka.
If you are a mushroom recipe lover – you should try this recipe and Mushroom Masala too.
