Ingredients:

• Chop fine:
• 1 lb – garden ( button) Mushrooms
• Medium sized Onions – 3
• Greens peas – 1/2 cup
• Spices to add:
• Cloves – 6
• Cinnamon – 1 rolled stick
• Turmeric – 1/2 tsp
• Salt to taste
• To grind:
• Medium sized Onion – 1, sliced
• Tomatoes – 1 large, sliced
• Cardamoms – 2
• Ginger – 1inch piece
• Garlic – 1 tsp minced
• Coconut – 1/2 cup grated
• Coriander seeds – 1.5 tsp
• Red Chillies – 5 to 6
• Aniseed – 3 tsp

Method:

1. Take 3 tbsp oil in a pan. Add cloves, cinnamon and let them pop.
2. Add onions and saute them till light brown.
3. Add the mushrooms and cook them for 5 mins on medium fire.
4. Add the turmeric and stir well.
5. Add the ground paste and keep stirring the mix for a couple of minutes.
6. Add 10 oz of water and then cover and cook on medium flame till raw smell disappears.
7. The korma will be done once the oil separates on the top.
8. Garnish with coriander.
9. Serve hot with rice/rotis/idlis/dosas.

Recipe courtesy of Priya