How to make Khumb Hara Pyaaz -

Button mushrooms and spring onions come together to make a delightful dish

Sanjeev Kapoor

This recipe is from the book No Oil Cooking.

Main Ingredients : Fresh button Mushroom, Spring onions (हरे प्याज़ )

Cuisine : Punjabi

Course : Main Course Vegetarian

For more recipes related to Khumb Hara Pyaaz checkout Khumbh Hara Dhania. You can also find more Main Course Vegetarian recipes like Chole Chana Dal Paneer Malvani Curry Soya Shashlik Masala Lauki Kofta

Khumb Hara Pyaaz

Khumb Hara Pyaaz Recipe Card


Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve :

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Khumb Hara Pyaaz Recipe

  • Fresh button Mushroom 400 grams

  • Spring onions 10-12

  • Spring onion greens,chopped 5 stalks

  • Garlic,finely chopped 12 cloves

  • Rice flour 1 tablespoon

  • Skimmed milk yogurt,whisked 1 cup

  • Cloves 3

  • Green chillies,seeded and chopped 3

  • Coriander powder 2 teaspoons

  • Salt to taste

  • Red chilli powder 1/2 teaspoon

  • Turmeric powder 1/2 teaspoon


Step 1

Heat a non-stick pan, add chopped garlic and roast for a minute. Add mushrooms and continue cooking for three to four minutes on low heat.

Step 2

Add rice flour and mix. Add yogurt and cook till it thickens. Add cloves, spring onions, green chillies and continue to cook on low heat for two minutes.

Step 3

Add coriander powder, salt, red chilli powder, turmeric powder and half a cup of water. Cook for a two to three minutes. Add spring onions greens. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.