Mushroom kurma also known as kaalan kurma is a creamy and flavourful mushroom curry which has South Indian flavours packed in them. My version of mushroom kurma has bell peppers, peas for added nutrients. Enjoy this with paratha, roti or chapati.
Mushroom kurma recipe
Mushrooms are one thing which I pick every week during our vegetable shopping. I can find button mushrooms, oyster mushrooms and milk mushrooms these days in my near by store. Mostly I pick button mushrooms since they are versatile and used in variety of dishes, mostly I make this mushroom pulao, mushroom biryani and mushroom butter masala.
Now coming to this dish, it is a coconut based mushroom curry. If you are bored with just onion tomato based mushroom dishes, you have to try this kurma. It taste amazing with malabar paratha or chapati.
About Mushroom Kurma
First of all, if you are wondering what is a kurma? It is nothing but a South Indian curry which usually has onion, tomatoes and spice powders along with a creamy coconut paste which has some kind of nuts or seeds.
I prefer to use cashews, melon seeds or sometimes roasted chana too. These nuts adds an instant thickness to the curry and also prevents the coconut from splitting when added into hot curry.
Now that you have familiarize about kurma, lets see how to make it. All you need are basic pantry staple ingredients like onions, peppers, ginger, garlic, mushrooms, peas coconut and basic spice powders that you already have in your masala dappa.
Mushrooms don't take much time to cook at all. In less than 30 minutes, you can make this curry to serve with rice, roti, malabar paratha or chapati.
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Step by Step Pictures
1)First lets make the coconut paste which we will add in the end. In a blender jar, take coconut, melon seeds and fennel seeds. Here I am using frozen coconut, so I will be using hot water for grinding to a smooth paste.
2)This is the consistency you are looking for. It has to be smooth and creamy. Set this aside, we will use this in the end.
3)Now in a saute pan. Heat oil and add some cumin seeds. Let them splatter.
4)Add in chopped onions, ginger garlic paste and bell peppers. Here bell peppers are optional, you can leave it out.
5)Saute this for 2 to 3 minutes until onions is slightly wilted and started to get light golden colour.
6)Now add in chopped mushrooms. I am using button mushrooms, you can use any variety of mushrooms.
7)Stir mushrooms into the onions for 5 to 8 minutes. The mushroom will start to wilt a little.
8)Now add in all the spice powders listed below into the onions. Stir fry the spices for 30 seconds with the mushrooms.
- ½ teaspoon Turmeric powder
- 2 teaspoon Kashmiri Chilli powder
- 1 teaspoon Cumin Powder
- 2 teaspoon Coriander powder
- 1 teaspoon Garam Masala Powder
9)Once the spices are toasted, add in frozen peas and mix well. If you are using fresh peas, slightly cook them before adding.
10)Now add some hot water into the curry, season with salt and mix well. Cook until the peas, mushrooms gets cooked. It will take around 5 to 8 minutes.
11)At this point add in the ground coconut paste into the curry. This will thicken the curry almost instantly.
12)Once coconut paste is added, don't boil it longer. Just cook on medium low heat for 4 to 5 minutes. Add coriander leaves and lemon juice and turn off the heat.
13)Serve hot with roti.
Expert Tips
- You can use any variety of mushrooms in this recipe. Make sure to clean them and chop them roughly.
- If you want, you can add in one chopped tomatoes.
- Make sure not to boil on high heat once you add in the coconut paste. Else it may curdle or split.
- A small handful of chopped mint leaves can be added for flavour.
- Feel free to use lots of fresh herbs.
Serving and Storage
Since this mushroom kurma has coconut in them. It can be stored only for 2 to 3 days in fridge. Enjoy mushroom kurma with malabar paratha or chapati.
FAQ
Q: Can I used coconut milk instead of coconut paste?
yes you can add coconut milk in this curry. Add in the end of cooking and don't let it boil over.
Q: Which mushrooms can I use for Indian curry?
White button mushrooms are best for curry since they hold their shape better. You can also use cremini mushrooms, shitake or oyster mushrooms.
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Mushroom Kurma Recipe (Mushroom Peas Curry)
Equipment
Ingredients
For Tempering
- 3 tablespoon Coconut Oil
- 1 teaspoon Cumin Seeds
For Making Curry
- 1 large Onion peeled and chopped
- 2 tablespoon Ginger Garlic Paste
- ½ medium Capsicum (Green Bell Peppers) chopped
- 200 grams White Button Mushroom chopped
- ½ teaspoon Turmeric powder
- 2 teaspoon Kashmiri Chilli powder
- 1 teaspoon Cumin Powder
- 2 teaspoon Coriander Powder
- 1 teaspoon Garam Masala Powder
- 1 cup Frozen Green Peas
- 1 teaspoon Salt to taste
- 2 cups Water
To Grind
- 1 cup Coconut (Fresh or Frozen) grated
- 2 tablespoon Melon seeds or Cashews
- 1 teaspoon Fennel Seeds
For Garnishing
- 3 tablespoon Coriander leaves chopped finely
- 1 tablespoon Lemon Juice
Instructions
- Start by making the coconut paste which we will add in the end. In a blender jar, take coconut, melon seeds and fennel seeds. Here I am using frozen coconut, so I will be using hot water for grinding to a smooth paste. Set this aside, we will use this in the end.
- Now in a saute pan. Heat oil and add some cumin seeds. Let them splatter.
- Add in chopped onions, ginger garlic paste and bell peppers. Here bell peppers are optional, you can leave it out. Saute this for 2 to 3 minutes until onions is slightly wilted and started to get light golden colour.
- Now add in chopped mushrooms. I am using button mushrooms, you can use any variety of mushrooms. Stir mushrooms into the onions for 5 to 8 minutes. The mushroom will start to wilt a little.
- Now add in all the spice powders listed above into the onions. Stir fry the spices for 30 seconds with the mushrooms.
- Once the spices are toasted, add in frozen peas and mix well. If you are using fresh peas, slightly cook them before adding.
- Now add some hot water into the curry, season with salt and mix well. Cook until the peas, mushrooms gets cooked. It will take around 5 to 8 minutes.
- At this point add in the ground coconut paste into the curry. This will thicken the curry almost instantly.
- Once coconut paste is added, don't boil it longer. Just cook on medium low heat for 4 to 5 minutes. Add coriander leaves and lemon juice and turn off the heat. Serve with roti or paratha.
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