Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 2.2% of RDA
• Calories: 28.6% of RDA
• Carbs: 6.3% of RDA
• Fat (total lipid): 38.1% of RDA
• Fiber: 17.1% of RDA
• Fructose: 5.1% of RDA
• Protein: 5.1% of RDA
• Sodium: 3.6% of RDA
• Sugar: 18.4% of RDA
• Vitamin A (IU): 26.6% of RDA
• Vitamin B6: 12.2% of RDA
• Vitamin C: 15.0% of RDA
• Iron: 4.4% of RDA
• Magnesium: 14.4% of RDA
• Manganese: 8.3% of RDA
• Niacin: 13.4% of RDA
• Potassium: 12.9% of RDA
• Zinc: 7.7% of RDA
If all nutritional components are less than 50% of RDA
(and all vitamins and minerals are less than 400% of RDA)
the recipe gets a “Bon Appétit” rating.
Fat (total lipid)
coconut (shredded)|cashew|water|yellow onion|beefsteak tomato|button mushroom|garlic (fresh)|ginger (ground)|peanut oil|mustard seed|cumin seed|urad dal|fenugreek seed|turmeric|red chili powder|coriander powder|garam masala powder|curry leaf|coriander leaf
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Initial Ingredient Preparation
Soak 10 to 12 cashews in 1/3 cup hot water for 15 minutes. Soaking cashews helps to grind them better, especially if you have a blender or mixer-grinder which has difficulty grinding nuts and seeds. If you do not have time to soak, then just chop them and grind with coconut.
Once the cashews are soaked, add them to the grinder along with 1/2 cup grated coconut or 1/3 cup desiccated coconut.
Add 1/3 cup fresh water and grind to a smooth paste. If using desiccated coconut, then use warm water while grinding. Keep the coconut-cashew paste aside.
When the cashews are soaking, rinse or wipe the mushrooms and slice or chop them. Chop the onions and tomatoes. Set aside.
Preparing the Korma Curry
Heat 2 tablespoon oil. You can use peanut oil or sunflower oil. add 1/2 teaspoon mustard seeds. On a low to medium flame saute till they begin to crackle.
Once they begin crackling, then add 1/2 teaspoon cumin seeds, 8 to 10 fenugreek seeds and 1/2 teaspoon urad dal. If you do not have fenugreek seeds, skip them.
Saute till the urad dal turns a maroonish red. Cook on a low flame, so that the urad dal, fenugreek seeds and cumin do not burn.
Add 1/3 cup chopped onions. Begin to saute the onions on a low to medium flame, till the onions begin to get light brown.
Add 1 teaspoon ginger garlic paste. Saute till the raw aroma of ginger-garlic goes away.
Next add 1 cup chopped tomatoes. Mix well and begin to saute the tomatoes until they soften.
Add 1/2 teaspoon turmeric powder, 1 teaspoon red chilli powder, 1 teaspoon coriander powder and 1 teaspoon garam masala powder.
Mix the spice powders very well with the onion tomato masala.
Add the sliced or chopped mushrooms.
Mix well and saute the mushroom on a low to medium flame for 5 to 6 minutes.
Add the coconut-cashew paste and 10 to 12 curry leaves. Mix very well and saute for 2 to 3 minutes on a low flame.
When the masala is getting sauteed, add 2 cups water in the blender jar. Swirl and rotate the jar gently so that the remaining coconut-cashew paste gets mixed with water. Add this water to the masala mixture. Mix well.
Season with salt as per taste.
Cover the pan with a lid and simmer mushroom korma for 14 to 15 minutes.
When the korma is done, you will see specks of oil floating on top and the curry will also thicken a bit.
Garnish with some chopped coriander leaves and serve mushroom korma hot with steamed rice, chapatis or pooris.
This recipe has the following nutrient totals:
Protein 5.72 g
Carbohydrates 17.3 g
Iron 0.84 mg
Fiber 4.77 g
Calcium 22.4 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.