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Soya Chunks Curry

Soya Chunks Curry

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Patoli

Patoli

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Pumpkin Curry

Pumpkin Curry

Pumpkin Curry is a favorite in almost every Indian household across the world. Check out this easy recipe and prepare it at home to enjoy

Coconut Barfi

Coconut Barfi

Barfi is the most essential sweet during the Indian festive season, and here we are with an easy and quick recipe for Coconut Barfi. Check

Paneer Ghee Roast

Paneer Ghee Roast

If you are thinking of preparing a dish that hits your soul right from the first bite, Paneer Ghee Roast is where your search ends.

Paneer Spinach Rolls

Paneer Spinach Rolls

Paneer Spinach Rolls are the perfect appetizer for family gatherings and movie nights with friends. Check out this recipe and cook it at home to

Mushroom Korma

The mouth-watering flavors packed in Mushroom Korma are enough of a reason for you to try this amazing recipe. Serve it with your choice of bread or rice, and have the most memorable lunch or dinner with your family, friends, or loved ones!

Ingredients

For Coconut-Cashew Paste:

½ cup CoconutGrated
12 Cashews
1 cup Water for soaking cashewsChopped or grated
1 cup Water to make the paste

Other ingredients:

1 Medium-sized Onionfinely chopped
1 Large-sized tomatoFinely chopped
250 g Button mushrooms
1 tsp Dwaraka Organic Ginger Garlic Paste
2 tbsp Dwaraka Organic Sunflower Oil
½ tsp Dwaraka Organic Black Mustard
½ tsp Dwaraka Organic Cumin Whole
½ tsp Dwaraka Organic Urad Black Split
10 Dwaraka Organic Fenugreek Seed
½ tsp Dwaraka Organic Turmeric Powder
1 tsp Dwaraka Organic Red Chilli Powder
½ tbsp Dwaraka Organic Coriander Powder
1 tsp Dwaraka Organic Garam Masala
12 Curry Leaves
2 cups Water
Salt as required
1 tbsp Coriander leaves for garnish

Method

Soak the cashews in hot water for 15 minutes.
Once soaked, add them to the grinder with coconut and water.
Grind them until you get a smooth paste. Add more water if required.
Rinse and wipe the mushrooms clean and chop them.
Heat the sunflower oil in a pan and let it heat on medium flame.
Add black mustard. Once it starts crackling, add cumin seeds, fenugreek seeds, and urad dal.
Saute until the urad dal becomes slightly brownish-red.
Add onions and saute them until they are lightly brown.
Add ginger garlic paste and saute it until you don’t get the raw aroma of ginger and garlic.
Add tomatoes and saute them until they soften.
Add turmeric powder, chilli powder, coriander powder, and garam masala, and mix all the ingredients together in the pan.
Add the mushrooms and saute them for about 5-6 minutes.
Add the coconut-cashew paste and curry leaves and mix all the ingredients together as you let it cook for about 2-3 minutes.
Add some water to the pan and season it with salt. Make sure you mix everything together after you add water.
Cover the pan with a lid and let it simmer for about 14-15 minutes.
When the dish is cooked, you will see that it has released some oil on the sides, and the Korma is slightly thick in consistency.
Garnish it with coriander leaves and serve it hot with roti, paratha, naan, bread, or rice.