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Khumb Hara Dhania Recipe


Fresh button mushrooms, trimmed 600 grams
Fresh coriander leaves, chopped 1 cup
Oil 2 tablespoons
Green cardamoms 5
Black cardamom 1
Cloves 5
Cinnamon 1 inch stick
Bay leaf 1
Mace a pinch
Boiled onion paste 2/3 cup
Ginger paste 4 teaspoons
Garlic paste 4 teaspoons
Green chillies, chopped 4
Red chilli powder 1 teaspoon
Coriander powder ½ teaspoon
Yogurt, whisked 1½ cups
Salt to taste
Cashewnut paste 3 tablespoons
Ginger, cut into thin strips 1½ inch piece


1.Blanch the mushrooms in hot water for two minutes. Drain and set aside.

2.Heat oil in a kadai. Add green cardamoms, black cardamom, cloves, cinnamon, bay leaf and mace and sauté over medium heat till fragrant.

3.Add boiled onion paste and sauté for two to three minutes. Add ginger paste and garlic paste and continue to sauté. Add green chillies and sauté for half a minute.

4.Add red chilli powder, coriander powder and stir for half a minute.

5.Remove the pan from heat and add yogurt and salt. Stir to mix well and return the pan to the heat. Add around three fourth cup of water and let it come to a boil. Reduce heat and simmer till the fat rises to the surface. Add cashewnut paste and simmer for two to three minutes.

6.Add mushrooms and three-fourth cup of coriander leaves and simmer for two to three minutes. Transfer into a serving dish, garnish with the remaining coriander leaves and ginger strips.

7.Serve hot with steamed rice or with rotis.

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