Mushroom Kurma | Pressure Cooker Mushroom Kurma

Ingredients

• 200 grams Button Mushrooms Chopped
• 1 Large Onion Finely Chopped
• 1 Medium Tomato Finely Chopped
• 1 tbsp Oil
• 1 Bay Leaf
• 2 Cloves
• 1 Cardamom
• 1 Cinnamon Stick
• 1/2 tsp Red Chilli Powder
• 1/2 tsp Coriander Powder
• 1/4 tsp Garam Masala Powder
• 1/4 tsp Turmeric Powder
• 2 tbsp Coriander Leaves Finely Chopped
• Salt as needed
• Water as needed
• 1-2 Green Chillies
• 6 Garlic Cloves
• 1 ” Ginger Piece
• 1/3 cup Fresh Coconut Chopped/Grated
• 6 Whole Cashews
• 1/2 tsp Poppy Seeds
• 1/4 cup Fresh Thick Curd

Instructions

1. 1

   In a pressure cooker heat 1 tbsp oil and 1 dry bay leaf, 1 cardamom, 2 cloves, 1 cinnamon stick and fry for a few seconds.

2. 2

   Add 1 large onion finely chopped and fry until it is translucent.

3. 3

   Add 1 medium tomato finely chopped and fry on low flame for 3-4 mins until it is mushy.

4. 4

   Next add 200 grams chopped mushrooms to the cooker.

5. 5

   Fry on medium flame for 5-6 minutes until the mushrooms start to shrink. Now add 1/2 tsp red chilli powder, 1/4 tsp turmeric powder, 1/4 tsp garam masala powder and 1/2 tsp coriander powder along with salt as needed. Cook on low flame for 3-4 mins.

6. 6

   Meanwhile make a masala paste by adding 1/3 cup fresh chopped coconut, 1-2 green chillies, 6 garlic cloves, 1” ginger piece, 6 whole cashews and 1/2 tsp poppy seeds to the blender.

7. 7

   Grind into coarse paste. Add 1/4 cup fresh thick curd.

8. 8

   And grind into a smooth paste.

9. 9

   Add it to the pan. Also add ~1-1.5 cups water from clearing out the blender. Mix well.

10. 10

    Cook on medium flame until the kurma is boiling.

11. 11

    Set the flame on low and pressure cook for 3-4 whistles. Switch off the heat. Let the pressure drop naturally and then open the cooker. Kurma should be cooked, with no raw taste of smell. If not, add some water and pressure cook again on low flame for 1-2 whistles. Add 2 tbsp finely chopped coriander leaves. Add some water if needed to adjust the consistency.

12. 12

    Serve hot with any Indian flat bread, poori, dosa or pulao.