Mushroom Korma

Ingredients

For Grinding
Water 1/8 cup
Sesame Seeds 1 tbsp
Almonds 8 nos
Cashew Nuts 8 no
Watermelon Seeds  1tbsp
Onion 2 nos

For the Curry

Oil 4 tbsp
Cumin Seeds 1/2 tsp
Bay leaf 1 no
Cinnamon sticks 1 small stick
Cloves 2 to 3
Ginger 1 stick and Garlic 6 pods - made into a paste
Tomato 4 medium nos
Coriander Powder  1 tsp
Cumin Powder 1/2 tsp
Turmeric Powder 1/4 tsp
Chilli Powder 1/2 tsp
Curd 3 tbsp
Mushroom - 250 gms
Salt as required
Water 1/2 cup

Method

1. Boil water in a pan, then add sesame seeds, almonds, cashew nuts and watermelon seeds. Cover it and boil it at least for fifteen minutes. Drain out the water and keep the nuts aside
2. In a pan heat 2 tbsp oil and sauté the onions until golden brown and keep aside
3. Now your nuts are boiled and onion are fired but both together in a blender and grind to a fine paste. You can little water to make a smooth paste
4. Cut the mushroom into small pieces and keep aside
5. Cut the tomato and blend to puree
    Whisk the curd and keep aside
6. In the same pan add the remaining oil add the whole garam masala - bay leaf, cloves and cinnamon sticks once it sizzles add cumin seeds, ginger garlic paste and mix well for a min
7. Now add the tomato puree and cook for ten mins
8.  Next add the grounded nut paste and water cook for 5 mins, then add all the dry masalas and salt
9.  Add the whisked curd.
10. Cook for twenty mins on a low flame, slowly you will see the oil will  separate from the gravy,
11.  Add the mushroom cook for 5 mins
12. Finally garnish with coriander

Serve with Pulka or Paratha