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Masala Mushrooms

Masala Mushrooms
Recipe type: Curries
Cuisine: Indian
Serves: 6
Prep time:
Cook time:
Total time:
Mushrooms are my favourite and so is this subzi. Combine them with little powerhouse of nutrients 'peas' to make an appealing and nutritious subzi.
  • 1 cup blanched and quatered mushrooms (khumbh)
  • 1 cup fresh tender green peas
  • ¼ cup low fat milk
  • ¼ cup low fat curds (dahi)
  • ½ tsp besan (Bengal gram flour)
  • ½ tsp cumin seeds (jeera)
  • ¼ tsp dried fenugreek leaves (kasuri methi)
  • ½ tsp garam masala
  • ½ cup chopped corriander (dhania)
  • 2 tsp oil
  • salt to taste
  • For the paste
  • 1¼ cups sliced onions
  • ¼ cup chopped potatoes
  • 1 cup low fat milk
  • 12 mm. (1/2") piece ginger (adrak), thinly sliced
  • 1 to 2 green chillies
  • 1 stick cinnamon (dalchini)
  • 1 clove (laung / lavang)
  • For the garnish
  • 2 tbsp chopped corriander (dhania)
  1. For the paste
  2. Combine together all the ingredients in a pan and simmer for 8 to 10 minutes till the potatoes are tender and nearly all the liquid evaporates. Keep aside to cool.
  3. Purée the mixture to a smooth paste using 2 tbsp water (if required). Keep aside.
  4. How to proceed
  5. Combine the milk, curds and besan together in a bowl, mix well and keep aside.
  6. Heat oil in a non-stick pan and add the cumin seeds. When they crackle add kasuri methi, the ground paste and ½ cup of water and mix well.
  7. Add the milk and besan mixture, garam masala and salt and bring to a boil.
  8. Add the mushrooms, peas and coriander and mix well.
  9. Serve hot garnished with coriander.
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