Carrot Cashew Kurma is my go-to recipe when I want to impress dinner guests without spending hours in the kitchen. The natural sweetness of carrots pairs beautifully with creamy cashews, while mushrooms add an earthy flavor. I learned this recipe from my grandmother, and I’ve tweaked it just a bit to make it even more delicious.
About the Recipe
This recipe stands out because it uses both ground carrots and chopped carrots, creating layers of flavor. The cashews make the gravy rich and creamy, while paneer adds protein. It’s not your typical kurma – the addition of oyster mushrooms gives it a unique twist that even non-vegetarians love.
Why You’ll Love This Recipe
You’ll love how the different textures come together – soft paneer, tender mushrooms, and the silky gravy. It’s not too spicy, making it perfect for family meals. The recipe is forgiving – if you don’t have all the ingredients, you can still make a tasty dish. Plus, it’s a great way to get kids to eat their vegetables.
Carrot Cashew Kurma
Cooking Tips
– Soak cashews in hot water for 15 minutes before grinding
– Don’t overcook the mushrooms – they should be tender but not mushy
– Keep stirring the ground paste while frying to prevent burning
– Add water gradually to get your preferred gravy consistency
Serving and Storing Suggestions
Serves 4-6 people. Total prep and cooking time: 45 minutes. Serve hot with naan, roti, or rice. Leftovers keep well in the fridge for up to 2 days. Reheat gently, adding a splash of water if needed.
Similar Recipes
- Vegetable Korma
- Mushroom Matar
- Paneer Butter Masala
Nutrient Benefits
This dish is packed with protein from paneer and mushrooms. Carrots provide vitamin A and antioxidants. Cashews offer healthy fats and minerals. The spices, especially turmeric, have anti-inflammatory properties.
Carrot Cashew Kurma
Ingredients
- 1/2 cup Cooked Peas
- 3/4 cup Carrots (diced and cooked)
- 1 cup Paneer (diced pieces)
- 1/2 tsp Pav Bhaji Masala Powder
- 2 packets Oyster Mushrooms
- 1/2 cup Onions (chopped)
- Salt - as required
- 1/2 cup Tomato paste
- 1 tbsp Fresh Cream (for topping)
- 1 tbsp Coriander Leaves (chopped)
- 1 tsp Kasoori Methi
- 1 tbsp Dhania Powder
- 1/2 tsp Garam Masala Powder
Grind Together
- 1/4 cup Grated Fresh Coconut
- 10 Cashewnuts
- 1/2 cup Grated Carrots (fried in butter)
- 7 Red Chillies
Instructions
- Deep fry paneer cubes in medium hot oil till golden.
- Put it in warm water to which little turmeric powder is added. This helps the paneer to become soft.
- Wash, wipe and dice mushrooms into 1 inch pieces.
- Heat oil in a kadai, add onions and fry for few minutes.
- Add chopped mushrooms and stir till it becomes soft.
- Add both masala powders, dhania powder, tomato paste and stir well.
- Mix ground paste, salt, sugar and fry till good smell comes out.
- Pour just enough water along with cooked peas and carrots.
- Boil for few minutes.
- Add paneer cubes, boil for a minute and remove from fire.
- Garnish with washed and chopped kasoori methi, coriander leaves.
- Top it with fresh cream and serve hot.
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Frequently Asked Questions
Can I make this recipe without paneer?
Yes. You can substitute paneer with tofu or extra mushrooms. The gravy is so flavorful that it works well with many protein options.
How spicy is this kurma?
The spice level is moderate. You can adjust the number of red chilies used in the ground paste to suit your taste.
Can I prepare this dish in advance for a party?
You can prepare the ground paste and cook the vegetables ahead of time. Combine and heat everything just before serving for the best taste and texture.