Mushroom Kurma
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Dassana's Veg Recipes · by Dassana Amit★ 5.0 (8)

Mushroom Kurma

NUTRITION · PER SERVING35M COOK
CAL 15%·PRO 14%
CARBS 16G20% OF CAL
4G FIBER7G OTHER4G TOTAL SUGAR
FAT 26G76% OF CAL
6G SAT20G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

South Indian mushroom curry with coconut-cashew base and aromatic spices. Vegetarian main with creamy, savory flavors.

mainindiancurrydairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • ½ cup grated coconut (or ⅓ cup desiccated coconut)
  • 10 to 12 cashews ((kaju))
  • ⅓ cup water for soaking cashews
  • ⅓ cup water (for grinding coconut and cashews)
  • 51 grams onion (or 1 medium onion chopped or ⅓ cup chopped onions)
  • 105 grams tomatoes (or 1 large tomato chopped or 1 cup finely chopped tomatoes)
  • 200 to 250 grams mushrooms, (sliced or chopped)
  • 1 teaspoon ginger garlic paste (or 3 to 4 medium garlic cloves and ½ inch ginger crushed to a paste in mortar pestle)
  • 2 tablespoon oil ((can use peanut oil or sunflower oil))
  • ½ teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • ½ teaspoon urad dal ((split husked black gram))
  • 8 to 10 fenugreek seeds ((methi dana) - optional)
  • ½ teaspoon turmeric powder
  • 1 teaspoon kashmiri chilli powder (or red chilli powder)
  • 1 teaspoon coriander powder ((ground coriander))
  • 1 teaspoon garam masala
  • 10 to 12 curry leaves (or 1 sprig of curry leaf (kadi patta))
  • 2 cups water (or add as required)
  • salt as required
  • 1 tablespoon chopped coriander leaves for garnish
PREP
15M
SODIUM
255MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.