Khumba hara dhaniya Recipe | how to cook mushroom masala

 Khumba hara dhaniya | Mushroom masala INDIAN FOOD Restaurant Style Rich vegetarian curry which highlights the importance of fresh A coriand...

 Khumba hara dhaniya | Mushroom masala

INDIAN FOOD Restaurant Style

Rich vegetarian curry which highlights the importance of fresh A coriander in Indian cooking. In a significant departure, use is made i holed onion paste, which helps improve the texture and taste of the gravy in many a delicacy.

Mushroom masala | khumba hara dhaniya

• Serves : 4
• Preparation time: 40 minutes
• Cooking time: 8-10 minutes

PREPARATION

• THE MUSHROOM: Trim, wash, blanch and drain.
• THE VEGETABLES: Scrape, wash and chop two-thirds of the ginger, cut the rest into juliennes. Remove stems, wash, slit, deseed and chop green chillies. Clean, wash and chop coriander.
• THE YOGHURT: Whisk in a bowl.

COOKING

• Heat ghee in a handi (pot), add whole garam masala and saute over medium heat until it begins to crackle. 
• Add boiled onion paste, bhunno for 2 minutes, add the ginger and garlic pastes-dissolved in 60 ml ¼ cup of water-stir for a minute. 
• Add chopped ginger and green chillies, stir for 30 seconds, add red chillies and coriander powder, stir for 30 seconds.
• Remove the handi, add yoghurt and salt, return to heat, add water (approx 180 ml¾ cup), bring to a boil and then simmer until the fat lea ves the masala. 
• Now add 45g/¾ cup chopped coriander, simmer for a min'ute, add the mushroom, simmer for 2 minutes, add cashewnut paste and bring to a boil. Adjust the seasoning.

INGREDIENTS

• 600g/ 1/⅓ lb Mushroom (fresh)
• 150g/¾ cup Ghee
• Whole Garam Masala
• 5 Green Cardamom
• 1 Black Cardamom
• 5 Cloves
• 1 stick Cinnamon (1-inch)
• 1 Bay Leaf
• A pinch Mace
• 150g/ cup Boiled Onion paste
• 25g/ 4 tsp Ginger paste
• 25g/ 4 tsp Garlic paste
• 30g/3 Tbs Ginger
• 4 Green Chillies
• 5g/ 1 tsp Red Chilli powder
• 3g/ 1 tsp Coriander powder
• 350g/1½ cups Y oghurt
• Salt
• 60g/1 cup Coriander
• 50g/3 Tbs Cashewnut paste

TO SERVE

• Garnish with the remaining chopped coriander and Binger juliennes. Serve with plain boiled rice, Pulao or an Indian bread