Creamy Vegan Mushroom Korma: A Bengali Delight
30 minutes
870 reads
About Creamy Vegan Mushroom Korma: A Bengali Delight
Discover the rich flavors of Bengal with this creamy, plant-based Mushroom Korma. This recipe transforms humble mushrooms into a luxurious dish, bursting with aromatic spices and the vibrant color of Kashmiri chili powder. Perfect for a satisfying vegetarian meal any time of day.This easy-to-follow recipe combines the heartiness of mushrooms with the sweetness of peas, all enveloped in a smooth, creamy sauce. The addition of fried onions adds a delightful textural contrast, while the blend of ginger, garlic, and warming spices creates a symphony of taste.Whether you're a seasoned cook or a culinary novice, this Mushroom Korma is guaranteed to impress. Its vibrant color and delicious taste make it an ideal centerpiece for any meal, from a casual weeknight dinner to a special occasion gathering.
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
Vegetables & Protein
Spices & Aromatics
- 1 tsp Cumin Seeds jeera
- 1 tbsp Coriander Powder dhania
- 1 tsp Kashmiri Chili Powder for color and mild heat., red
- 1/2 tsp Turmeric Powder haldi
- 1 tsp Garam Masala
- 1 tbsp Ginger Paste
- 1 tbsp Garlic Paste
- 1 tbsp Chili finely chopped, adjust to taste., green
Other Ingredients
- 1/4 cup Onions store-bought or homemade., fried
- 1 tbsp Cashew Paste soaked cashews blended into a smooth paste.
- 1 tbsp Couscous Paste cooked couscous blended into a paste. adds creaminess.
- 2 tbsp Mustard Oil
- 1 tbsp Ghee ghee
- 1 tbsp Tomato Paste
- 1.5 tsp Salt or to taste
- 1 cup Water adjust as needed for desired consistency
Instructions
Preparation
- Rub the mushrooms with a little refined flour and rinse well with warm water.
Sautéing Aromatics
- Heat mustard oil in a pan. Add cumin seeds and let them splutter. Add ginger and garlic paste, sauté until fragrant. Stir in turmeric powder, coriander powder, and Kashmiri chili powder; sauté for a minute.
Building the Sauce
- Add tomato paste and sauté for 2-3 minutes, stirring continuously until fragrant. Add green peas and mushrooms. Stir well, cover, and cook until the mushrooms release their liquid (about 5 minutes).
Finishing the Korma
- Add cashew paste, couscous paste, garam masala, chopped green chilies, and salt. Mix well and simmer for another 5 minutes, allowing the flavors to meld. Stir in water.
Tempering and Serving
- In a separate small pan, heat clarified butter. Add a pinch of Kashmiri chili powder and immediately remove from heat (this creates a vibrant color). Pour the tempering over the mushroom korma. Serve hot with rice or naan bread.
Recipe Notes
Expert Tips for the Best Mushroom Korma
- For extra creaminess, add a splash of coconut milk at the end.
- If using dried mushrooms, rehydrate them in warm water before using.
- Adjust the amount of green chili to your preferred spice level.
- Garnish with fresh cilantro before serving for an extra pop of freshness and color.
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Recipe Nutrition
Calories: 205kcalCarbohydrates: 5gProtein: 3gFat: 20gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gSodium: 1710mgFiber: 1gSugar: 3g
Geeta Biswas
Articles: 919
4 Comments
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This looks divine! Can’t wait to make it.
You are our rock star
I’m loving this recipe already!
This is delightful! Thanks for the recipe.