Best 2 Afghan Mushroom Qormakorma Recipes

**Afghan Mushroom Qorma Korma: A Culinary Journey to Afghanistan**

Embark on a tantalizing culinary adventure with Afghan Mushroom Qorma Korma, a delectable vegetarian dish that captures the essence of Afghan cuisine. This flavorful stew showcases a harmonious blend of earthy mushrooms, aromatic spices, and creamy yogurt, resulting in a rich and satisfying meal. Our collection of recipes offers a diverse range of variations, catering to different dietary preferences and culinary skills. From the traditional Qorma Korma to the innovative Vegan Qorma Korma, each recipe promises an explosion of flavors that will transport you to the vibrant streets of Afghanistan.

Here are our top 2 tried and tested recipes!

AFGHAN MUSHROOM QORMA(KORMA)

Afghan Mushroom Qorma(Korma) image

Qormas are very popular among Afghan people. Onions are fried and meats, fruits, spices or vegetables are added to them. This is a vegetarian version, actually it's vegan! From squidoo.

Provided by Sharon123

Categories Vegetable

Time 35m

Yield 2-4

Number Of Ingredients 10

Ingredients

2 lbs mushrooms, halved (or quartered-Can use baby portobella or button)
1 inch fresh ginger, skinned and thinly sliced
2 teaspoons fresh ginger paste (you can blend 2 tsp. chopped ginger with the onions to make a paste)
3 garlic cloves, crushed
2 teaspoons ground black pepper
2 teaspoons ground coriander
4 onions, blended to a paste (I use food processor)
3 fresh green chilies, sliced (jalapenos recommended for heat)
salt
oil (for frying)

Steps:

Heat the oil in a pan(about a tbls.), add the blended onion/ginger mix and stir for four to five minutes.
Add the mushrooms with the garlic, salt, pepper and coriander.
Cook the ingredients on low heat until the oil starts to separate(about 10-15 minutes approximately).
Serve garnished with the sliced chiles and fresh ginger slices. Good over rice.

Nutrition Facts : Calories 243.2, Fat 2.5, SaturatedFat 0.5, Sodium 39, Carbohydrate 48, Fiber 12.8, Sugar 22.7, Protein 18.8

AFGHAN-STYLE CHICKEN KORMA WITH DRIED SOUR PLUMS

Afghan-style chicken korma with dried sour plums image

Add dried sour plums to this Afghan-inspired curry to impart an interesting salty, sour flavour. If you can't get them, use dried sour cherries instead

Provided by Diana Henry

Categories Dinner

Time 1h15m

Number Of Ingredients 16

Ingredients

chana dhal
dried sour plums, or 100g dried sour cherries
sunflower oil
8 chicken bone-in pieces (use thighs if you like), skin removed
onion, finely chopped
ginger, peeled and finely chopped
garlic cloves, finely chopped
ground turmeric
tomatoes, chopped
green chillies, halved, deseeded and finely sliced
Greek yogurt
chicken stock (or use water)
red chilli, finely sliced
coriander
lime wedges
flatbreads or cooked rice

Steps:

Put the chana dhal in a bowl, cover with water and leave to soak for 3 hrs. Meanwhile, put the dried plums or cherries in a second bowl, cover with warm water and leave to soak for 1 hr.
Heat the oil in a deep 30cm frying pan, and brown the chicken pieces in batches, seasoning as you go. Transfer the browned chicken to a bowl as you cook.
Add the onions to the pan and fry over a medium-low heat for 8-10 mins until soft and pale gold. This takes a bit of time. Add the ginger and garlic, and cook for another 3 mins, then add the turmeric. Stir everything together until the spices are fragrant.
Drain the chana dhal and tip into the pan along with the tomatoes and chillies. Continue to cook, stirring occasionally until the tomatoes have collapsed slightly. Stir in the yogurt, stock and some more seasoning. Return the chicken pieces and any resting juices to the pan, then drain the plums and mix these in. Bring everything to just under the boil (it's important that the mixture doesn't fully boil, or the yogurt will curdle), then turn the heat down to low. Cover and cook for about 15 mins, then remove the lid and cook for 15-20 mins more until the chicken is cooked through and the liquid has thickened.
Scatter over the sliced chillies and coriander, then serve with lemon or lime wedges, and flatbreads or rice.

Nutrition Facts : Calories 349 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 18 grams sugar, Fiber 4 grams fiber, Protein 27 grams protein, Sodium 0.4 milligram of sodium

Tips:

Use fresh, high-quality mushrooms for the best flavor. Cremini or button mushrooms are good choices.
If you don't have any Afghan yogurt, you can use plain Greek yogurt instead.
To make the korma even richer, you can add a tablespoon of heavy cream or coconut milk.
Serve the korma with rice, naan, or roti.

Conclusion:

This Afghan mushroom korma is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and is sure to please everyone at the table. So next time you're looking for a new and exciting recipe, give this korma a try.