A vegetarian dish which is one of my favourite vegetables mushroom called Khumb in Hindi. I love this low caloric vegetable. So here’s another restaurant style


  1. 1 kg. Button mushrooms fresh cut into quarters
  2. 1/4 cup oil
  3. 4 tbs. Of ginger garlic paste
  4. 1 tbs. ginger juliens
  5. 3 green chillies finely chopped
  6. 1/2 cup boiled onion paste
  7. 2 tsp. Red chilli powder
  8. 1 tsp. Coriander powder
  9. 1/2 cup yoghurt whisked
  10. Salt to taste
  11. 3 tbs. finely chopped coriander
  12. 3 tbs. cashew paste
  13. 4 green whole cardamoms
  14. 1 black cardamom
  15. 7 cloves
  16. 1″ stick cinnamon
  17. 1 bay leaf
  18. A piece of mace

    In a kadai add oil and heat it up. Add whole garam masala (13-18) and fry for till it crackles. Now add the onion paste and fry till the raw taste disappears. Add ginger, garlic pastes and chopped green chillies till the aroma is released. Add red chilli powder and coriander powder. Fry for about a minute and add a little water to stop it burning. Add the yoghurt and stir continuously to stop it from splitting. Add the the chopped mushrooms and stir till the mushrooms are coated with the masala. Cook for 5-7 minutes till the mushrooms change colour. When the oil is released add chopped coriander and mix. Add cashew paste and cook for 2 minutes. Switch off the gas and enjoy with hot chappatis.


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