How to make Khumbh Hara Dhania -
Mushrooms cooked with fresh coriander leaves.
Khumbh Hara Dhania Recipe Card
Available in various types, shapes and sizes, these edible fungi (purely vegetarian!) are a great way to glam-up your dishes. Talking about the types, there are – button, enoki, morel, oyster, shiitake, porcini, chanterelle and portabella. Buy the ones with a firm texture and even colour with tightly-closed caps. If the gills are showing, it is an indication of age and they are probably past their prime.
Prep Time : 16-20 minutes
Cook time : 11-15 minutes
Ingredients for Khumbh Hara Dhania Recipe
Fresh button mushrooms trimmed 600 grams
Fresh coriander leaves 1 cup + a few sprigs for garnish
Water 4 1/2 cups
Ginger 1 inch pieces 2
Oil 2 tablespoons
Cinnamon 2 1 inch sticks
Green cardamoms 5-6
Bay leaf 1
Boiled onion paste 3/4 cup
Green chillies 2
Turmeric powder 1/4 teaspoon
Coriander powder 1 teaspoon
Red chilli powder 1 teaspoon
Melon seeds (magaz) paste 1/4 cup
Cashewnut paste 1/2 cup
Yogurt whisked 1/2 cup
Salt to taste
Mace powder a pinch
Quarter big mushrooms and halve the small ones. Heat 4 cups water in a deep non stick pan, add mushrooms and blanch them for 3-4 minutes. Meanwhile cut 1 inch ginger into thin strips for garnish. Chop 1 inch ginger and also the garlic cloves. Chop 1 cup coriander leaves. Drain the mushrooms and set aside.
Heat oil in the same pan. Add cloves, cinnamon, green cardamoms, bay leaf and sauté for ½ minute. Add boiled onion paste and sauté. Chop green chillies. Add garlic, ginger and green chillies to onion sautéing in the pan and mix. Sauté till lightly coloured. Add turmeric powder, coriander powder and red chilli powder and mix and continue to sauté. Add melon paste and cashewnut paste and mix.
Sauté for a minute more. Add mushrooms and yogurt and mix well. Add ½ cup water, salt and mace powder and mix. Add coriander leaves and cook till fat surfaces. Serve hot garnished with ginger strips and coriander leaves.