Mushroom Korma

My very first post with my new DSLR. I was so damn tensed waiting to look at the outcome. I am still learning how to use it. It is super exciting and a not-so-easy stage. Also it was my little one's birthday yesterday. I was busy preparing the menu, I could not resist using my new camera to click some food picture. The rest of the pics are taken by my P&S camera for this recipe.

The recipe I had made is for 20 people. Hence the pictures would have huge quantities. I shall describe the recipe as used. You can cut down the portions as per your requirement.

Ingredients: (Yield: 4 Litre korma; Serves: 25 people)

Button Mushroom - 8 packets (1600 g)

Ginger Garlic Paste - 10 tbsp

Red Chilly Powder - 3 tbsp

Coriander Powder- 10 tbsp

Curry Leaves - 1 cup (tightly packed)

Spices - a handful (refer pic)

Coconut - 1 (scrapped for grinding)

Cumin - 2 tsp (for grinding)

Water- 200 ml ( for grinding)

1. Clean mushroom and chop them.
2. Heat oil in a wide 5 litre pressure cooker.
3. Fry curry leaves, spices and ginger garlic paste.
4. Add chopped onions and salt.
5. Cook well till onion caramelises.

1. Add masala powders, water and stir well.
2. Cook till the raw smell leaves.
3. Meanwhile grind 1 scrapped coconut with 200 ml hot water, cumin and onion to make a smooth paste.
4. Add mushroom to the cooked masala. Cover and cook in simmer for 10 minutes.
5. Open to see cooked mushrooms with gravy.
6. Add ground coconut paste and let it boil for 5 minutes.
7. Add generous amount of chopped coriander and pot off the flame.
8. Serve hot with pulao.