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Recipes Around the World International Vegetarian Union
Vegan Indian Recipes - Vegetables / Curries
Contributed by Vegetarians and Vegans from around the world
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Mushroom Korma
From: amanda

Preparation time: 30 minutes; Serves: 4

  • Mushrooms -- about 1 lb.
  • Poppy Seeds (gasgasalu) -- 2 tbsp.
  • Coriander Seeds -- 1 tbsp.
  • Cumin -- 1/2 tsp.
  • Ginger Paste -- 1 tsp.
  • Cloves -- 4
  • Cinnamon -- 1 inch stick
  • Fennel (saunf) -- 1/2 tsp.
  • Cardamom -- 2
  • Tumeric -- 1/4 tsp.
  • Red Chili Powder -- 1 tsp.
  • Onion -- 1 big
  • Tomato -- 2 medium
  • Oil -- 3/4 cup
  • Salt to taste
Wash mushrooms thoroughly. Slice into halves and keep aside.

Crush coriander, cumin, fennel, 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 chili powder, tumeric 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.