Mushroom Matar Korma


For 2 (For 4)

Basmati Rice: 1 bag (2 bags)

Cardamom: 1 pod (2 pods)

Garam Masala Tarka Blend: 1 sachet (2 sachets)

Green Chilli: 1 unit (2 units)

Chestnut Mushrooms: 1 punnet (2 punnets)

Crushed Garlic: 1 sachet (2 sachets)

Chilli Powder: 1 pod (2 pods)

Single Cream: ½ pot (1 pot)

Peas: 1 bag (2 bags)

Coriander: 1 bunch (2 bunches)

Ground Cashews: 3 pods (6 pods)

Natural Yoghurt: 1 pot (2 pots)

Sauteéd Onion Paste: 1 pack (2 packs)

Crushed Ginger: 1 sachet (2 sachet)

Nutritional Information:

Per serving: Energy (kcal) 919 Fat 42g of which saturates 16g Carbohydrates 106g of which sugars 8g Protein 32g Salt 1.61g

Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.


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.

  • Preparation time:

    For 2 - 25 minsFor 4 - 30 mins
  • Cooking time:

    For 2 - 30 minsFor 4 - 35 mins