Khumbh Hara Dhania
Recipe type: Curries
Mushrooms are called khumb in hindi. They are mildly flavoured vegetables that absorb other flavours beautifully to make a tempting dish each time. Whether it is with tomatoes and oregano or spinach, onions and garlic, they make a delectable dish in all combinations. This recipe is mildly flavoured with coriander and an array of delicate spices to create a lip smacking dish that is rich in protein, calcium, vitamin a and iron. It is an unusual delicacy to enjoy, especially if you're entertaining.
- For The Paste
- 1¼ cups onions , sliced
- ¼ cup finely chopped cauliflower
- 1 to 2 green chillies
- 12 mm (½") piece ginger (adrak) , sliced
- 12 mm (½") piece cinnamon (dalchini)
- 1 clove (laung / lavang)
- 1 cup low fat milk
- Other Ingredients
- 2 cups mushrooms (khumbh) , cut into quaters and blanched
- ½ cup chopped corriander (dhania)
- ½ tsp cumin seeds (jeera)
- ¼ tsp dried fenugreek leaves (kasuri methi)
- ¼ cup low fat milk
- ¼ cup low fat curds (dahi)
- ½ tsp besan (bengal gram flour)
- ¼ tsp garam masala
- 1 tsp oil
- salt to taste
- For the paste
- Combine all the ingredients in a pan and simmer for 8 to 10 minutes till the onions are soft and nearly all the liquid has evaporated. Cool.
- Purée the mixture to a smooth paste in a blender. Keep aside.
- How to proceed
- Combine the milk, curds and gram flour and mix well. Keep aside.
- Heat the oil in a non-stick pan, add the cumin seeds, kasuri methi and the prepared paste and sauté for 2 to 3 minutes.
- Add the curds and gram flour mixture, garam masala and salt and bring to a boil.
- Add the mushrooms and coriander and mix well.
- Serve hot.