Quick, flavorful and easy Mushroom Kurma recipe made in Pressure Cooker with detailed step by step pictures. Pressure Cooker Mushroom Kurma recipe can be served with chapati, poori or dosa!
Mushroom Kurma is a delicious Tamil style easy side dish made with mushrooms cooked in fresh ground spices and coconut. In this recipe, I share a different method of making kurma in a pressure cooker that is slightly different from my other kurma recipes made in the cooker like Chana Kurma or Double Beans kurma. Using coconut based fresh ground masala adds a lot of flavor to the kurma and mushrooms are soft & juicy too! Using a pressure cooker to make one pot mushroom kurma cuts down the effort by a lot and it is very easy to put this dish together in less than 30 minutes.
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Key Ingredients
Mushroom is the main ingredient for this kurma recipe and it does add a really intense flavor. I use white button mushrooms for this recipe.
Onions and Tomatoes are basic ingredients for any kurma recipe.
Fresh Ground Masala for mushroom kurma has a list of ingredients including fresh coconut, cashews, poppy seeds, green chillies, ginger, garlic cloves and homemade curd.
Spice powders like Red Chilli Powder, Coriander Powder, Garam Masala Powder and Turmeric Powder are used to flavor the recipe.
Whole spices like Cloves, Cardamom, Bay Leaf and Cinnamon are also used in this recipe.
For full list of ingredients and exact measurements, check the recipe below.
Tips & Important Notes for Making Mushroom Kurma
Pressure Cooker Mushroom Kurma is a simple and easy recipe that is beginner-friendly. Follow these tips and notes below to make it easily at home.
- Pressure cooking the kurma cuts short the cooking time and also enhances the flavor, but the same can also be made in a regular pan/pot.
- Frozen mushrooms work really well for this kurma recipe, I talked in detail about it in my Mushroom salna recipe.
- The masala paste should be ground very fine for best creamy texture of the kurma.
- The longer the kurma boils, the better the flavors of the kurma and it also separates the oil resulting in richer kurma.
- Cashews add to the creaminess of the kurma and specifically for this recipe, I do not recommend using fried gram.
- Fresh thick curd that is not sour works best for this kurma recipe.
Substitutions & Variations
Any other mixed vegetables can be added along with mushrooms, depending on taste preferences and availability.
It is optional to make this recipe in a pressure cooker, it just gets done faster but the same can also be made in a pan/pot.
Use desiccated coconut if you can not find fresh coconut, there will slight change in texture/taste but it is insignificant.
Serving Suggestions
Mushroom Kurma is best served hot with any Indian flat bread, poori, toasted bread, dosa, idli or even pulao. It should not be left outside for more than few hours, especially in hot & humid climate as the coconut can get spoilt quickly. It is best consumed in a few hours, but if you want to store it for later, use an airtight container and keep refrigerated. Reheat well before serving.
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Mushroom Kurma Recipe with Step by Step Pictures
In a pressure cooker heat 1 tablespoon oil and add 1 dry bay leaf, 1 cardamom, 2 cloves, 1 cinnamon stick and fry for a few seconds.
Add 1 large onion finely chopped and fry until it is translucent.
Add 1 medium tomato finely chopped and fry on low flame for 3-4 mins until it is mushy.
Next add 200 grams chopped mushrooms to the cooker.
Fry on medium flame for 5-6 minutes until the mushrooms start to shrink. Now add ½ teaspoon red chilli powder, ¼ teaspoon turmeric powder, ¼ teaspoon garam masala powder and ½ teaspoon coriander powder along with salt as needed. Cook on low flame for 3-4 mins.
Meanwhile make a masala paste by adding ⅓ cup fresh chopped coconut, 1-2 green chillies, 6 garlic cloves, 1” ginger piece, 6 whole cashews and ½ teaspoon poppy seeds to the blender.
Grind into coarse paste. Add ¼ cup fresh thick curd.
And grind into a smooth paste.
Add it to the pan. Also add water from clearing out the blender. Mix well.
Cook on medium flame until the kurma is boiling.
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 tablespoon finely chopped coriander leaves. Add some water if needed to adjust the consistency.
Serve hot with Indian flat bread, poori, dosa or pulao.
Recipe Notes
- Checkout garam masala powder recipe.
- Adjust spices as per taste preferences.
- Mushrooms don’t take a lot of time to cook but pressure cooking helps cook the kurma masala faster and better.
- If you don’t have fresh curd, it can be skipped but do not add sour curd.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
📖 Recipe
Mushroom Kurma | Pressure Cooker Mushroom Kurma
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
For Kurma
- 200 grams Button Mushrooms Chopped
- 1 Large Onion Finely Chopped
- 1 Medium Tomato Finely Chopped
- 1 tablespoon Oil
- 1 Bay Leaf
- 2 Cloves
- 1 Cardamom
- 1 Cinnamon Stick
- ½ teaspoon Red Chilli Powder
- ½ teaspoon Coriander Powder
- ¼ teaspoon Garam Masala Powder
- ¼ teaspoon Turmeric Powder
- 2 tablespoon Coriander Leaves Finely Chopped
- Salt as needed
- Water as needed
For Masala Paste
- 1-2 Green Chillies
- 6 Garlic Cloves
- 1 ” Ginger Piece
- ⅓ cup Fresh Coconut Chopped/Grated
- 6 Whole Cashews
- ½ teaspoon Poppy Seeds
- ¼ cup Fresh Thick Curd
Instructions
- In a pressure cooker heat 1 tablespoon oil and 1 dry bay leaf, 1 cardamom, 2 cloves, 1 cinnamon stick and fry for a few seconds.
- Add 1 large onion finely chopped and fry until it is translucent.
- Add 1 medium tomato finely chopped and fry on low flame for 3-4 mins until it is mushy.
- Next add 200 grams chopped mushrooms to the cooker.
- Fry on medium flame for 5-6 minutes until the mushrooms start to shrink. Now add ½ teaspoon red chilli powder, ¼ teaspoon turmeric powder, ¼ teaspoon garam masala powder and ½ teaspoon coriander powder along with salt as needed. Cook on low flame for 3-4 mins.
- Meanwhile make a masala paste by adding ⅓ cup fresh chopped coconut, 1-2 green chillies, 6 garlic cloves, 1” ginger piece, 6 whole cashews and ½ teaspoon poppy seeds to the blender.
- Grind into coarse paste. Add ¼ cup fresh thick curd.
- And grind into a smooth paste.
- Add it to the pan. Also add ~1-1.5 cups water from clearing out the blender. Mix well.
- Cook on medium flame until the kurma is boiling.
- 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 tablespoon finely chopped coriander leaves. Add some water if needed to adjust the consistency.
- Serve hot with any Indian flat bread, poori, dosa or pulao.
Notes
- Checkout garam masala powder recipe.
- Adjust spices as per taste preferences.
- Mushrooms don’t take a lot of time to cook but pressure cooking helps cook the kurma masala faster and better.
- If you don’t have fresh curd, it can be skipped but do not add sour curd.
desicart
Absolutely delicious!What a gorgeous curry!
Ramya
Thanks much 🙂