How to make Mashorba Mushroom -
Fresh button mushrooms cooked in yogurt and and indian spices.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Button Mushroom, Onions (प्याज़ )
Cuisine : Uttar Pradesh
Course : Main Course Vegetarian
For more recipes related to Mashorba Mushroom checkout Shahi Dhingri Matar Paneer, Khumb Baby Corn Hara Pyaaz, Khumbh Hara Dhania, Mushroom with Suva and Garlic . You can also find more Main Course Vegetarian recipes like Vengaya Kosu Chettinad Potato Fry Shaam Savera - SK Khazana Khumb Matar Sandalli
Mashorba Mushroom Recipe Card
The cuisine of Uttar Pradesh is synonymous with a wide variety as every city in this state offers a different but equally sumptuous cuisine for the gourmet. Most families in Uttar Pradesh eat vegetarian food, although meat delicacies cooked in the Awadh style are world famous. Average cuisines in Uttar Pradesh revolve around the simple, vegetable curries of all kinds. But there is a predominance of fried foods which are a must especially during festivals and special occasions.
The irresistible Mughlai food is reminiscent of the Nawabi and the Mughal glory. The world renowned Dum Pukht (means ‘to breathe and to cook’) cuisine owes its excellence to the fact that the food, sealed in a dish and slow-cooked in its own juices, retains its entire natural aromas and flavours. Lucknow is famous for its biryanis and different meat preparations. A very interesting aspect of Awadh cuisine is the inspiration it draws from a myriad sources - seasons and celebrations, flora and fauna, personalities, poetry and colour.
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Mashorba Mushroom Recipe
Button Mushroom 20-24
Onions 2 medium
Ginger 1 inch pieces 2
Garlic 4-6 cloves
Tomatoes 2 medium
Cashewnuts 10-12
Poppy seeds (khuskhus/posto) 1 tablespoon
Melon seeds (magaz) 1 tablespoon
Yogurt 2 tablespoons
Fresh coriander leaves 1/4 cup
Red chilli powder 1 teaspoon
Coriander powder 1 teaspoon
Cumin powder 1/2 teaspoon
Salt to taste
Oil 4 tablespoons
Method
Step 1
Clean, wash, drain and cut button mushrooms into four. Peel and finely chop onions. Peel ginger, garlic and grind to a fine paste. Clean, wash and finely chop fresh coriander leaves.
Step 2
Wash, roughly chop and puree tomatoes in a blender. Soak cashewnuts, poppy seeds and melon seeds in hot water for ten minutes. Drain and grind to a fine paste. Whisk yogurt and keep aside. Heat oil in a pan. Add chopped onions and sauté for two to three minutes or until light brown in colour.
Step 3
Add ginger-garlic paste and stir-fry briefly. Add red chilli powder, coriander powder, cumin powder and salt. Stir well and add tomato puree. Cook on medium heat stirring continuously for two minutes or until the oil separates. Add mushrooms and sauté for two minutes on high heat.
Step 4
Dilute cashewnut, poppy and melon seeds paste in yogurt and one and half cups of water and add to the mushroom mixture. Bring to a boil, reduce heat and simmer for five minutes or until the mushrooms are cooked. Sprinkle garam masala powder and chopped coriander leaves and serve hot.
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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.
