Junglee Mushroom Kaliyaan

Deep fried cones of mushroom-cottage cheese mixture served with a flavourful gravy. This is a Sanjeev Kapoor exclusive recipe.

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Junglee Mushroom Kaliyaan
Main Ingredients Enoki mushrooms, Mushrooms
Cuisine Indian
Course Main Course Vegetarian
Prep Time 11-15 minutes
Cook time 21-25 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg

Ingredients list for Junglee Mushroom Kaliyaan

  • 4-6 Enoki mushrooms
  • 4-6 + for garnishing Mushrooms Shimeji
  • 2-4 Button mushrooms finely chopped
  • 1-2 tablespoons Shiitake mushrooms finely chopped
  • 1-2 tablespoons Chanterelles mushrooms, finely chopped
  • 1 tablespoon + to deep fry Oil
  • ½ cup Paneer (cottage cheese) grated
  • to taste Crushed black peppercorns
  • ½ teaspoon Green cardamom powder
  • 2-3 Green chillies finely chopped
  • 1 tablespoon Cornflour/ corn starch
  • 1 teaspoon Garam masala powder
  • to taste Salt
  • 1 teaspoon Cumin seeds
  • 1 medium Onion finely chopped
  • 1 medium Tomato finely chopped
  • ¼ cup Onion paste browned
  • 1 tablespoon Ginger-garlic paste
  • ¼ teaspoon Turmeric powder
  • 1 tablespoon Khoya/mawa crumbled
  • ¼ cup Fresh cream
  • for garnishing Fresh coriander sprigs
  • for garnishing Cherry tomatoes


  1. Heat sufficient oil in a pan.
  2. Roughly chop enoki and shimeji mushrooms and put into a .Add button mushrooms, shiitake mushrooms, chanterelle mushrooms, cottage cheese, salt, ½ teaspoon garam masala powder, crushed peppercorns, cardamom powder, ½ of green chillies and cornflour and mix well.
  3. Dampen palms with some water, divide mixture into equal portions and shape them into cones.
  4. Deep-fry cones in hot oil till golden and crisp. Drain on absorbent paper.
  5. To prepare gravy, heat 1 tablespoon oil in a non-stick pan. Add cumin seeds and sauté for 30 seconds. Add remaining green chillies and sauté for 30 seconds. Add onions, mix and sauté till golden.
  6. Add tomatoes, mix and cook till pulpy. Add browned onion paste and ginger-garlic paste, mix and cook for a minute. Add turmeric powder, remaining garam masala powder and salt and mix. Add some water, mix and cook for a minute.
  7. Add a large pinch of crushed peppercorns, mix and cook for a minute. Add crushed khoya, mix and cook for a minute. Add cream, mix and cook for 30 seconds.
  8. Put the gravy in a serving platter and place the fried cones on it. Garnish with few coriander sprigs.
  9. Slice cherry tomato and place on the gravy.
  10. Serve hot.