Recipe

Shahjehan's Mushroom Malai Korma

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• Prep: 10 min.
• Servings: 4
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This favourite mild curry comes from the Mughal emperor Shah Jahan’s era. Miracle Whip dressing and yogurt combine to make a delicately creamy sauce.

What You Need!

1/4 cup plain Balkan-style yogurt
1/4 cup Miracle Whip Dressing
1/4 cup water
1 tsp. dried fenugreek leaves
1/4 tsp. red chili powder or cayenne pepper
1/4 tsp. ground cardamom
1/4 tsp. ground cinnamon
1/4 tsp. garam masala
1 Tbsp. oil
1/2 tsp. cumin seed
1/2 cup finely chopped onions
2 cloves garlic, minced
1 tsp. grated gingerroot
1 pkg. (227 g) fresh mushrooms, halved

Make It!

MIX first 8 ingredients until well blended.
HEAT oil in large skillet on medium-high heat. Add cumin; cook and stir 30 sec. Add next 3 ingredients; cook and stir 5 min. until onions are crisp-tender.
STIR in mushrooms; cook 5 min., stirring frequently. Add yogurt mixture; cook 2 min. or just until mixture comes to boil, stirring constantly.

Substitute:

Substitute 2 cups chopped mixed fresh vegetables for the mushrooms.

Serving Suggestion:

Serve with hot cooked basmati rice.

Nutritional Information

(per serving)
Serving Size = 1/2 recipe (125 mL) each