Veg Dum mushroom Korma

The standard for the name "mushroom" is the cultivated white button mushroom.  

Very common species of mushroom which is easily available in markets that is button mushrooms.  There many other mushroom species available in all over the world. 
Tree ear fungus, commonly used in Chinese cuisine.
winter mushroom", also known as enokitake in Japan shimeji in Japanese, Known as "Beech mushroom" in Europe.
oak mushroom is largely produced in Japan, China and South Korea.

Pleurotus mushrooms are cultivated worldwide; China is the major producer. In the wild they are usually found growing on wood.

• Pleurotus citrinopileatus (golden oyster mushroom)
• Pleurotus cornucopiae (branched oyster mushroom)
• Pleurotus eryngii (king trumpet mushroom)
• Pleurotus ostreatus (oyster mushroom)

oyster mushroom cultivation lately is taking off in Europe. The world’s biggest producer of mushroom spawn is situated in France.  Mushrooms are mainly used in almost all kind of recipes.  We are gone make our mushroom korma in dum style.

Preparation time: 20 minutes

cooking time: 30
Serves : 4 persons

Ingredients:

• Garlic and Ginger paste (1 ½ teaspoon) (adrak lehsun ka paste)
• French beans (farasbi)
• 3 Small Brinjals (baingan) small piece
• Mushrooms  ½  packet
• 8 onions paste(brown)
• Cumin seeds (jeera)
• Coriander powder (dhania powder)
• All spice powder 2 Teaspoon
• One small bowl curd (dahi)
• Kashmiri red chili powder
• Tandoori masala
• Oil
• Asafetida (hing)
• Coriander(dhania)
• Salt
• Wheat dough (gehun ka atta)

Procedure:  

• Heat 2 spoon of oil in a pan. Cut onions into slices and roast until brown.  Make a fine paste and it aside
• Take another pan, add 4 teaspoon of oil and fry brinjals, French beans and keep them aside.  In the same pan add mushroom and stir for 2 minutes. 
• Take thick bottom handi bowl.  Add 4 teaspoon of oil and cumin seeds.
• Add ginger and garlic paste stir for 20 seconds.  
• Add onion paste, coriander powder, all spice powder, tandoori masala, kashmiri red chili powder, asafoetida,  salt according to test.   
• Cook well for 10 minutes on low flame, add curd and cook for another  5 minutes.  Add chopped coriander.
• Now take one lead and apply wheat dough on the edges.  Cover the handi with this lead, take care all the edges of handi should be covered by dough and no air should be passed through.   Lower the flame and cook for 10 minutes and serve hot. 
• Note:  Remove lead at the time of serving.