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Preparation Time : 10
Cook Time : 20
Total Time : 30
mushroom 150 gms
Peas pearls 1 cups
Cumin Seeds 1/2 cups
Onion medium (chopped) 1 nos
Ginger Garlic paste 1/2 tsp
tomato 1 nos
Green Chilies 2 nos
Red Chilly Powder 1/2 tsp
turmeric powder 1/4 tsp
Coriander powder 1 tsp
Garam Masala 1 tsp
kitchen king masala 1 tsp
Foxnuts 2 tbsp
Almonds 1 tbsp
Kishmish 1 tbsp
Salt - to taste 1 pinch
Ghee 2 tbsp
Fresh Coriander leaves (Cilantro) - for garnish 8-10 nos
Wash and cut mushrooms into small cubes. Keep aside.
Add ghee in a pan and saute dry fruits on low flame. When dry fruits become golden then drain on kitchen towel. Keep it aside.
Now add cumin seeds in same ghee and let splutter. Add hing, bay leaves and green cardamom also. Saute for few seconds.
Add the chopped onions and saute till transparent.
Add the ginger garlic paste and saute for a minute.
Next add the chopped tomato and saute till tomatoes become mushy.
Add the mushroom pieces and peas pearls with all spices. Stir nicely.
Cover and cook till the vegetables become soft (about 10 minutes).
In the meantime add along half of the roasted dry fruits. Mix nicely.
Reduce the flame and let the korma Simmer for another 2-3 minutes and switch off the flame.
Garnish with coriander leaves, and rest of the dry fruits.
Serve hot with naan, rice or chapati.
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