This restaurant white korma is best sidedish for Idiyappam, Appam and Idli. Its usual to make white kurma with mixed vegetables I replaced mushrooms instead of veggies which tasted great. You can also serve this white korma with chapati, pulao or biryani.
White button mushrooms- 2 packs( 400 gms)
Onion small( chopped)- 1 no
Ginger and Garlic paste- 1 tbsp
Curry leaves and Coriander leaves to garnish
Salt to taste
Oil- 2 tbsp
Water- 1 and 1/4 cups
Masala to grind
Grind below ingredients to smooth paste
Coconut grated- 1/4 cup
Green chilli- 5-6 nos
Fennel seeds/ Sombu- 1 tbsp
Kuskus/ Poppy seeds- 1 tbsp
For tempering( tadka)
Cinnamon stick- 1" piece
Cloves- 6 nos
Green cardamom- 4 nos
Clean and quarter the mushrooms.
Heat oil in kadai add cinnamon, cloves and cardamom, fry until aroma rises. Add chopped onion and ginger garlic paste fry for few mins until onion turns transparent. Next add the quartered mushrooms, saute for few seconds. Now add ground masala paste, water and required salt. Mix well everything and simmer the korma on low heat for 5 mins. Finally garnish white kurma with curry and coriander leaves and serve hot.
Do not brown any ingredients while frying as it will change color of korma( gravy).
Try replacing mushrooms with fried paneer or parboiled vegetables.