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Khumbh Hara Dhania

Khumbh Hara Dhania
Recipe type: Curries
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
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
  1. For the paste
  2. 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.
  3. Purée the mixture to a smooth paste in a blender. Keep aside.
  4. How to proceed
  5. Combine the milk, curds and gram flour and mix well. Keep aside.
  6. 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.
  7. Add the curds and gram flour mixture, garam masala and salt and bring to a boil.
  8. Add the mushrooms and coriander and mix well.
  9. Serve hot.
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