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The World Food Recipe Box

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Mushroom Matar Korma


Mushroom Matar Korma

Ingredients:

Allergens in bold

Chestnut Mushrooms

Ground Cashews (Nuts)

Cardamom

Natural Yoghurt (Dairy)

Single Cream (Dairy)

Green Chilli

Sautéed Onion Paste

Crushed Ginger (Sulphites)

Crushed Garlic (Sulphites)

Chilli Powder

Peas

Coriander

Cumin Seeds

Cinnamon Stick

Star Anise

Basmati Rice

Nutritional Information:

Per serving: Energy (kcal) 864 Fat 35g of which saturates 15g Carbohydrates 110g of which sugars 25g Protein 30g Salt 0.68g

Recipe Description:

In the hybrid culture of India’s Mughal Empire, elaborately adorned cookbooks were as much of a status symbol as any work of science or literature, helping to popularise a rich, spiced up Indian version of Persian cuisine. Korma, meat or vegetables braised in a rich yoghurt sauce, is perhaps the most prestigious recipe in this tradition— the emperor Shah Jahan feasted on it when he celebrated the construction of the Taj Mahal. Mushrooms grow more readily in Nepal than Northern India, but they’ve found new popularity as a strong, savoury ingredient, perfect for comforting, mild dishes with toasty, warming fragrances like this one.

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