Mushroom, Pea and Fenugreek Korma

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Because this recipe has it’s roots in Mughali cuisine, it is a very heavy and rich curry…something the Mughal emperors would have enjoyed.

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Ingredients

  • 0 oz mushrooms: any variety
  • 1 cup peas (frozen is fine)
  • 4 tbsp. dried fenugreek leaves (kasoori methi)
  • 2 tsp. garlic- minced
  • 2 tsp. ginger- minced
  • 1 tbsp. butter or ghee (may substitute oil)
  • 1 tbsp. oil
  • 1 large onion- ground to a paste in the food processor
  • 1 c. milk, half & half, almond milk or soymilk (I used almond milk for this recipe)
  • red chili powder- to taste
  • salt- to taste
  • 1/2 tsp. garam masala
  • a small pinch of amchoor (dried mango) powder- optional, but it adds a nice “sourness” to the curry
  • a small pinch of ground nutmeg
  • fresh coriander leaves (cilantro) for garnish
  • Masala Paste
  • 3 green cardamoms (only the seeds)
  • 4 whole cloves
  • 1 ″ piece of cinnamon stick
  • 5 black peppercorns
  • 2 tbsp. cashew nuts
  • Grind together all ingredients for masala powder until they are completely powdered. A coffee grinder works wonderful for this.

Preparation

Step 1

•Clean the mushrooms and trim the stems. If they’re big, cut them into bite-size pieces.

•Heat 1 tbsp. butter in a pan over medium-high heat. Turn heat to high and add the mushrooms. Cook until all the water releases from the mushrooms and evaporates. They should take on a little golden color.

•Add the garlic and ginger, a little salt–to taste, and some black pepper–to taste. Cook one more minute and remove from heat.

•Remove mushrooms from pan and keep aside.

•Using the same pan, heat 1 tbsp. oil over medium-high heat. Once the oil is hot, add onion paste and cook until onions no longer smell raw, but don’t let them turn brown or carmelize.

•Add the fresh ground masala powder and cook for about 30 seconds. Toss in the fenugreek leaves and 1/4 c. of milk. Cook on low heat for about 4 minutes or until the milk evaporates.

•Add salt, chili powder, garam masala, pinch of ground nutmeg and amchoor. Cook for a minute or so.

•Add peas and mushrooms into the onion mixture.

•Add 3/4 c. milk (soymilk, almond milk or half & half) so your curry is thickened. If the curry seems too thick, add water until you’re happy with the consistency.

•Boil the curry for a few minutes. Garnish with fresh chopped coriander. Serve with rice or rotis.

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