Shahi mushroom korma

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Shahi mushroom korma


Korma is a Mughlai cuisine . It is a mild creamy curry that has many variations. It is a great combination of dry fruits and vegetables which can be served with chapati but can also be served with rice.

Cooking Time

Preparation Time :10 Min

Cook Time : 20 Min

Total Time : 30 Min


Serves : 4
  • 150 gms mushroom

  • 1 cups peas pearls

  • 1/2 cups cumin seeds

  • 1 nos onion medium (chopped)

  • 1/2 tsp ginger garlic paste

  • 1 nos tomato

  • 2 nos green chilies

  • 1/2 tsp red chilly powder

  • 1/4 tsp turmeric powder

  • 1 tsp coriander powder

  • 1 tsp garam masala

  • 1 tsp kitchen king masala

  • 2 tbsp foxnuts

  • 1 tbsp almonds

  • 1 tbsp kishmish

  • 1 pinch salt - to taste

  • 2 tbsp ghee

  • 8-10 nos fresh coriander leaves (cilantro) - for garnish


  • 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.