Mushroom Kurma
User Reviews
5
14 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
20 mins
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Total Time
35 mins
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Servings
4
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Calories
192 kcal
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Course
Main Course
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Cuisine
Indian
Mushroom Kurma
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Mushroom Kurma is a rich, creamy curry made by blending coconut and cashew nuts into a smooth paste, combined with sautéed spices and mushrooms. The recipe uses a mix of mustard seeds, cumin seeds, urad dal, and optional fenugreek seeds to create a fragrant tempering. Onions, tomatoes, and a blend of turmeric, chili, coriander, and garam masala powders build a deep, spicy flavor enhanced with fresh curry leaves. The coconut-cashew base gives the curry a velvety texture.
Description
Mushroom Kurma starts with a paste made from soaked cashews and grated coconut ground with water to a smooth consistency. The curry begins by tempering mustard seeds until they crackle, then adding cumin seeds, urad dal, and optionally fenugreek seeds to release their aromas. Finely chopped onions and tomatoes are sautéed with ginger-garlic paste and a robust blend of spices including turmeric, Kashmiri red chili powder, coriander powder, and garam masala. Mushrooms are cooked in this spiced base along with curry leaves and water added to adjust the consistency.
The result is a thick, flavorful curry with nutty and creamy textures from the coconut and cashew paste complementing the earthy mushrooms. This dish can be served alongside rice or Indian breads and works well as a vegetarian main course.
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Ingredients
for coconut-cashew paste
- ½ cup coconut or ⅓ cup desiccated coconut, grated
- 10 to 12 cashews (kaju)
- ⅓ cup water for soaking cashews
- ⅓ cup water for grinding coconut and cashews
other ingredients
- 51 grams onion or 1 medium onion chopped or ⅓ cup chopped onions
- 105 grams tomato or 1 large tomato chopped or 1 cup finely chopped tomatoes
- 200 to 250 grams mushroom sliced or chopped
- 1 teaspoon ginger garlic paste or 3 to 4 medium garlic cloves and ½ inch ginger crushed to a paste in mortar pestle
- 2 tablespoon neutral cooking oil can use peanut oil or sunflower oil, generic cooking oil
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- ½ teaspoon urad dal (split husked black gram)
- 8 to 10 fenugreek seeds (methi dana) - optional
- ½ teaspoon turmeric powder
- 1 teaspoon kashmiri red chilli powder or red chilli powder
- 1 teaspoon coriander powder (ground coriander)
- 1 teaspoon garam masala
- 10 to 12 curry leaves or 1 sprig of curry leaf (kadi patta)
- 2 cups water or add as required
- salt as required
- 1 tablespoon Coriander leaves chopped, for garnish
Instructions
Preparation
- Soak cashews in hot water for 15 minutes. Soaking cashews helps to grind them better, especially if you have a blender or mixer-grinder which has difficulty grinding nuts and seeds.
- But if you do not have time to soak, then just chop them and grind with coconut.
- Once the cashews are soaked, add them to the grinder along with 1/2 cup grated coconut or 1/3 cup desiccated coconut.
- Add 1/3 cup fresh water and grind to a smooth paste. If using desiccated coconut, then use warm water while grinding. Keep the coconut-cashew paste aside.
- When the cashews are soaking, rinse or wipe the mushrooms and slice or chop them.
- Also chop the onions and tomatoes. Keep aside.
making mushroom kurma
- Heat 2 tablespoon oil. You can use peanut oil or sunflower oil. Add teaspoon mustard seeds. On a low to medium flame saute till they begin to crackle.
- Once they begin crackling, then add teaspoon cumin seeds, 8 to 10 fenugreek seeds and 1/2 teaspoon urad dal. If you do not have fenugreek seeds, then skip them.
- Saute till the urad dal turns a maroonish red. Cook on a low flame, so that the urad dal, fenugreek seeds and cumin do not burn.
- Then add 1/3 cup chopped onions. Begin to saute the onions on a low to medium flame, till the onions begin to get light brown.
- Then add 1 teaspoon ginger garlic paste. Saute till the raw aroma of ginger-garlic goes away.
- Next add 1 cup chopped tomatoes. Mix well and begin to saute the tomatoes, till they soften.
- Then add turmeric powder, red chilli powder, coriander powder and garam masala powder
- Mix the spice powders very well with the onion tomato masala.
- Now add the sliced or chopped mushrooms.
- Mix well and saute the mushroom on a low to medium flame for 5 to 6 minutes.
- Then add the coconut-cashew paste and 10 to 12 curry leaves. Mix very well and saute for 2 to 3 minutes on a low flame.
- When the masala is getting sauteed, add 2 cups water in the blender jar. Swirl and rotate the jar gently so that the remaining coconut-cashew paste gets mixed with water.
- Now add this water to the masala mixture. Mix well.
- Season with salt as per taste.
- Cover the pan with a lid and simmer for 14 to 15 minutes.
- When the mushroom kurma is done, you will see specks of oil floating on top and the curry will also thicken a bit.
- Garnish with some chopped coriander leaves and serve mushroom kurma hot with steamed rice, chapatis or pooris or paratha. It will also go well with cumin rice or saffron rice.
Notes
- Use white button mushrooms or cremini mushrooms as suitable options according to availability.
Nutrition Information
Show Details
Calories
192kcal
(10%)
Carbohydrates
10g
(3%)
Protein
4g
(8%)
Fat
16g
(25%)
Saturated Fat
7g
(35%)
Sodium
317mg
(13%)
Potassium
347mg
(7%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
461IU
(9%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
31mg
Vitamin B6
1mg
Vitamin B12
1µg
(42%)
Vitamin C
56mg
(62%)
Vitamin D
1µg
(5%)
Vitamin E
3mg
Vitamin K
5µg
Calcium
26mg
(3%)
Vitamin B9 (Folate)
310µg
Iron
2mg
(11%)
Magnesium
36mg
(9%)
Phosphorus
106mg
Zinc
1mg
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 192 kcal
% Daily Value*
| Calories | 192kcal | 10% |
| Carbohydrates | 10g | 3% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Sodium | 317mg | 13% |
| Potassium | 347mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 461IU | 9% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 31mg | |
| Vitamin B6 | 1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin C | 56mg | 62% |
| Vitamin D | 1µg | 5% |
| Vitamin E | 3mg | |
| Vitamin K | 5µg | |
| Calcium | 26mg | 3% |
| Vitamin B9 (Folate) | 310µg | |
| Iron | 2mg | 11% |
| Magnesium | 36mg | 9% |
| Phosphorus | 106mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
14 reviews
Excellent
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