Asparagus & Mushroom Khorma Recipe

Trim and prep vegetables

Trim woody ends from asparagus and cut into 2-inch pieces. Wipe mushrooms with a damp paper towel and halve. Finely chop the onion, mince the garlic, grate the ginger, and, if using, finely chop the green chili.

Whisk the yogurt until smooth in a small bowl to prevent curdling later. If using whole cashews, soak them in hot water for 15 minutes then drain and blend with 2 tablespoons water to make a smooth paste.

Temper spices and soften onions

Heat a wide pan or shallow saucepan over medium heat. Add the vegetable oil or ghee. When hot, add the cumin seeds and fry for 20–30 seconds until fragrant and they begin to sizzle.

Add the finely chopped onion and cook over medium heat for 6–8 minutes, stirring occasionally, until the onion is softened and translucent and beginning to caramelize at the edges.

Stir in the minced garlic, grated ginger, and chopped green chili. Cook for 1–2 minutes until fragrant, taking care not to burn the garlic.

Add ground spices

Lower the heat to medium-low. Add ground coriander, turmeric, garam masala, ground fennel (if using), and chili powder or paprika. Stir constantly for 30–45 seconds to toast the spices gently and release their aroma.

Add the ground cashew paste (or pre-ground cashews) and stir to combine. The mixture will thicken slightly; cook for 1–2 minutes to remove any raw nut flavour.

Slowly stir in the whisked yogurt in small additions, stirring constantly to prevent splitting. Once combined, add the coconut milk and mix until smooth. Simmer gently for 2–3 minutes; the sauce should be creamy and slightly thickened.

Season the sauce with salt and black pepper and taste, adjusting as needed. Add lemon juice to brighten the flavors and stir to incorporate.

Cook asparagus and mushrooms in the korma

Add the halved mushrooms to the simmering sauce first, stirring to coat. Cook for 4 minutes over medium heat so they release some moisture and absorb the sauce.

Add the asparagus pieces, stir to combine, cover the pan and cook gently for 3–5 minutes until asparagus is tender-crisp (cook longer if you prefer softer asparagus). Uncover and cook 1–2 minutes more to let the sauce thicken to your liking.

If the sauce becomes too thick, stir in up to 2–4 tablespoons of warm water to reach desired consistency. Adjust salt, pepper, and lemon juice to taste.

Transfer the asparagus & mushroom khorma to a serving dish. Sprinkle with chopped cilantro, fried onion crisps, and toasted cashew halves if using.

Serve hot with steamed basmati rice, naan, or your preferred flatbread. Leftovers keep well refrigerated for 2–3 days; gently reheat over low heat, adding a splash of water or coconut milk if the sauce has thickened.