Mushroom Korma

Recipe Ingredients

1 lb	454g / 16oz	Mushrooms
2 tablespoons	30ml	Poppy seeds - (gasgasalu)
1 tablespoon	15ml	Coriander seeds
1/2 teaspoon	2.5ml	Cumin
1 teaspoon	5ml	Ginger paste
4		Cloves
		Cinnamon stick - (1 inch)
1/2 teaspoon	2.5ml	Aniseed - (saunf)
2		Cardamom
1/4 teaspoon	1.3ml	Turmeric
1 teaspoon	5ml	Red chile powder
1 teaspoon	5ml	Onion (large)
2 teaspoons	10ml	Tomatoes (medium)
3/4 cup	177ml	Oil
		Salt - to taste

Recipe Instructions

Wash mushrooms thoroughly. Slice into halves and keep aside.

Crush coriander, cumin, aniseed, poppy seeds, cloves, cinnamon, cardamom into powder and keep aside.

Make into a paste ginger, garlic, onion and tomato.

Mix mushrooms with all of the above and red chile powder, turmeric and salt to taste.

In a deep skillet heat oil on medium and add mushrooms. Stir for two minutes. Add about 1.5 cup water. Lower heat and let cook for 15-17 minutes.

Goes well with plain white rice and/or parathas.

Source:
Femina Magazine - Lakshmi Sankara

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