How to make Masala Khumb -

Mushrooms cooked with desi style.

Sanjeev Kapoor

This recipe is from the book Kadai Cooking.

Main Ingredients : Fresh Button Mushrooms (ताज़े बटन मशरूम), Dried Red chillies (सूखी लाल मिर्च )

Cuisine : Fusion

Course : Main Course Vegetarian

For more recipes related to Masala Khumb checkout Khumbh Hara Dhania. You can also find more Main Course Vegetarian recipes like Mirchi Ka Salan Three Pepper Paneer Bake Mushroom Soya Yakhni Mushroom Corn Korma

Masala Khumb

Masala Khumb Recipe Card


Hindi: dhingri
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 : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Masala Khumb Recipe

  • Fresh Button Mushrooms quartered 600 grams

  • Dried Red chillies 8

  • Coriander seeds 3 teaspoons

  • Oil 1 tablespoon

  • Cumin seeds 1 teaspoon

  • Onion sliced 2 medium

  • Garlic paste 3 teaspoon

  • Tomato pureed 4 large

  • Salt to taste

  • Green chilli chopped 4

  • Ginger chopped 2 inch piece

  • Fresh coriander leaves chopped 1/2 cup

  • Garam masala powder 2 teaspoons


Step 1

Roast and pound the dried red chillies and coriander seeds with a mortar and pestle to a coarse powder. Heat one tablespoon of oil in a kadai. Add the cumin seeds, onions and garlic paste and sauté for one minute over medium heat.

Step 2

Add the powdered spices and sauté for half a minute. Add the tomato purée and salt and sauté till the oil separates. Add the green chillies and ginger and continue to sauté for one minute.

Step 3

Add the mushrooms and salt and cook, stirring gently, for seven to eight minutes. Stir in the garam masala powder. Garnish with coriander leaves and serve hot with rotis.

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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.