How to make Khumbh Hara Dhania -
Mushrooms cooked with fresh coriander leaves.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Fresh button mushrooms (ताज़े बटन मशरूम), Fresh coriander leaves (ताज़ा हरा धनिया)
Cuisine : Indian
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Kadai Paneer Vari ka Pulao - SK Khazana Thai Green Curry With Vegetables Subz Khada Masala
Khumbh Hara Dhania 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 : 16-20 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
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
Garlic 15-20
Oil 2 tablespoons
Cloves 7-8
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
Method
Step 1
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.
Step 2
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.
Step 3
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.
Nutrition Info
Calories : 1234 Kcal
Carbohydrates : 59.4 gm
Protein : 48.8 gm
Fat : 84.9 gm
Other : Iron- 16.5mg
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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 www.sanjeevkapoor.com 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.
