Mushroom Dahi Kurma / Mushroom Kurma

Mushroom Dahi Korma / Mushroom Korma 

Mushroom Dahi Kurma is a rich creamy gravy flavored with Indian spices especially black pepper. This goes well with any Indian flat bread or any flavored rice. This curry is very simple to prepare but needs a little bit of prior preparation. In this recipe the mushrrom is
cooked in yogurt-tomato gravy and then flavored with spices. Now, here you may think that the curry might become too tangy, as we are using tomato and yogurt. But the spices and the cream balance the tanginess and makes the curry very rich, creamy and delicious to eat.

Preparation :

Take tomatoes in a bowl and add enough water to cover the tomatoes. Cook until the skin starts to peel as shown in the picture below.

Remove from water and transfer to a plate and allow to cool. Add almonds to this warm water and keep aside for a few minutes.

Dry roast the ingredients under the spices table. Roast until a nice aroma comes out and fills your kitchen. The colour also changes to a gloden colour. Keep aside and allow to cool.

Peel the skin of tomatoes and that of almonds.

 Once the fried spices are cooled, grind to a fine powder.

 Add almonds and grind once again to a fine powder.

 Transfer to another plate and keep this aside.
Now grind peeled tomatoes, green chillies, ginger, garlic and melon seeds to a smooth paste.

 Add curd to this ground mixture and mixie once again to a fine paste.

Take a pan and heat oil in it. Add finely chopped onion and fry until it turns to a brown colour.

 Add the ground tomato-yogurt mixture and turmeric powder. Put in salt to taste. Cook uncovered until it comes to a boil on a low flame.

 Add sliced mushrooms and cook uncovered till it becomes 3/4th tender. Add little water if required.

When the mushrooms are almost done, add chopped capsicum and mix well. Throw in the prepared spice powder and mix everything well.

Add cream, sugar and tomato sauce and mix well. Cook until it comes to a boil.

Remove  from flame and serve hot after garnishing with coriander leaves. Mushroom dahi kurma goes well with any Indian flat bread like chapathi, roti, naan, phulka, etc,. This is also a perfect match for any flavored rice.

Ingredients :

Tomatoes 3
Almonds 21
Melon seeds 2 tsp
Green chillies 2
Ginger 1"piece
Garlic 3
Curd 1 cup
Oil 2 tbsp
Turmeric powder 1 tsp
Onion 1 finely chopped
Mushrooms 1 packet of 200g
Capsicum 1
Cream 1/4 cup
Coriander leaves to garnish
Sugar 1 tsp
Tomato sauce 3 tsp

Spices

Coriander seeds 2 tbsp
Cumin seeds 1tsp
Cloves 5
Dalchin 1/2"piece
Black pepper corns 1tsp
Nutmeg a small piece
Japatri 1 blade
Elaichi 2

Method :

1. Cook tomatoes in water such that the skin peels off . Remove the tomatoes from water to a plate and keep aside to cool. Peel the skin once they are cool.
2. In this warm water, add almonds. Peel the skin of the almonds after 10-15 minutes.
3. Dry roast the ingredients mentioned under the Spices column. Allow them to cool and grind to a fine powder along with peeled almonds. Keep this spice powder aside.
4. Grind peeled tomatoes, green chillies, ginger, garlic and melon seeds to a fine paste. Add curd to this paste and grind once again to a smooth texture. Keep aside.
5. Heat oil in a pan and add finely chopped onions. Fry them until they turn brown in colour.
6. Add the tomato-yogurt mixture, salt and turmeric powder. Cook until it comes to a boil.
7. Now add sliced mushrooms and cook uncovered. Add little water if necessary.
8. When the mushrooms are almost done add chopped capsicum.
9. Add the spice powder that we prepared above and mix everything well.
10. Cook for 4-5 minutes or until you get the desired consistency for the curry.
11. Add cream, sugar and tomato sauce. Mix everything well and cook for another 3-4 minutes. Check for salt and spice. If its too tangy, add some milk as well.  
12. Garnish with cream and coriander leaves and serve hot with chapathi.

Notes

• 2-3 tsp of grated coconut can be added.
• 1/2 tsp of fennel seeds powder can also be added to enhance the taste.