How to make Khumbh Hara Dhania -

Mushrooms cooked with fresh coriander leaves.

Sanjeev Kapoor

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

Khumbh Hara Dhania

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


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.

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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.