Mushroom korma recipe

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Prep Time:0 minutes | Cooking Time:1 hour
3 stars - based on 4 votes

Ratings: Rate this recipe!
on on on off off 4 - Good!

INGREDIENTS:

  1. Chopped Button mushroom - 10
  2. Ginger paste - 1/2 teaspoon (tsp.)
  3. Garlic paste - 1/2 teaspoon (tsp.)
  4. Thick coconut milk - 1 cup
  5. Light coconut milk - 1 cup
  6. Coriander powder - 1 teaspoon (tsp.)
  7. Chili powder - 1/2 teaspoon (tsp.)
  8. Chopped coriander leaf - 2 teaspoon (tsp.)
  9. Chopped Onion - 1
  10. Garam masala powder - 1/4 teaspoon (tsp.)
  11. Salt - to taste
  12. Oil - as needed

PREPARATION:

  1. Heat oil in a pan; now add onion, ginger paste, garlic paste and sauté until onion turns golden brown.
  2. Now add the coriander powder, chili powder, garam masala powder and sauté for 1 minute.
  3. Now add the mushroom and cook until it sweats. (i.e. water is gone)
  4. Now add the light coconut milk and bring to boil.
  5. Now add the thick coconut milk and bring to boil until the right thickness is reached.
  6. Now add the coriander leaves and serve.

NOTES:

  1. Making thick coconut milk - Grind a cup of fresh shredded coconut pulp with a cup of water; filter the juice.
  2. Making light coconut milk - Grind the coconut pulp after taking the thick milk by adding a cup of water; filter the juice.



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