Mushroom Korma

Serving for - 2

Ingredients

250 gm mushroom - wash and cut into medium sized pieces
half cup frozen green peas

1 medium onion - finely chopped

2 tsp of dry grated coconut

¼ cup cashews

1 tsp sesame seeds

4 green chillies

1  tsp of ginger garlic paste

pinch of asafoetida

1/4 tsp of turmeric powder

½ tsp garam masala

1 tsp mustard seeds

1 tsp cumin seeds

1 tsp of yogurt

1 tsp of whipping cream

2 tsp of oil

salt to taste

Procedure

• First dry roast sesame seeds, dry grated coconut and cashews on medium heat. Make a fine puree of roasted coconut, sesame seeds, cashew, green chilies and chopped cilantro by adding little water.
• Heat up oil in frying pan. Add mustard seeds, cumin seeds, and let them crackle. Add chopped onion and saute the onion till it gets nice golden color. Add ginger garlic paste, pich of asafoetida, turmeric powder and saute for few seconds.
• Add mushrooms, yogurt and salt to taste. Cover the pan and let mushrooms cook for about 5 minutes. Now add ground paste to it. Mix well and adjust the consistency by adding little water. Once the gravy comes to boil, add frozen green peas, fenugreek leaves, garam masala and whipping cream. Cook gravy on low heat for about 2-3 minutes and switch off the heat. Serve hot with roti or rice.