Mushroom Korma

Serves 4


  • 100g butter
  • 1 large onion, chopped
  • 15ml (1 tbsp) crushed garlic
  • 5ml (1 tsp) fennel seeds
  • 3 green cardamom pods, bashed
  • 2 x 2.5cm cinnamon sticks
  • 2 green chillies, chopped
  • 2.5ml ( tsp) ground turmeric
  • 2.5ml ( tsp) garam masala
  • 250g mixture of portabella and button mushrooms
  • 125ml ( cup) plain yoghurt
  • 375ml (1½ cups) fresh cream
  • Salt and black pepper, to taste
  • Fresh coriander, to serve


  1. Heat butter in a saucepan over moderate heat and sauté onion and garlic until softened and very lightly browned.
  2. Remove with a slotted spoon and set aside. Add fennel seeds, cardamom, cinnamon and chilli to the pan and toss until fragrant.
  3. Stir in turmeric, masala and mushrooms.
  4. As it reaches boiling point, stir in yoghurt.
  5. Blend the fried onion and garlic into a paste and add to the pan with the cream.
  6. Season to taste and simmer for 10 minutes.
  7. Serve with rice, topped with coriander.