How to make Mushroom Cheese Curry - SK Khazana -

Rich and creamy this mushroom dish should be included in your party menu

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Button mushrooms (बटन मशरूम), processed cheese (प्रोसेस्ड चीज़)

Cuisine : Indian

Course : Main Course Vegetarian


For more recipes related to Mushroom Cheese Curry - SK Khazana 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 Hara Padwal Oondhiyu Peas In A Mushroom Potato Ring Suran ki Sabzi

Mushroom Cheese Curry - SK Khazana

Mushroom Cheese Curry - SK Khazana Recipe Card

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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 : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Mushroom Cheese Curry - SK Khazana Recipe

  • Button mushrooms quartered 250 grams

  • processed cheese 1/4 cup

  • ghee 2 tablespoons

  • Black peppercorns 5-6

  • cloves 2

  • green cardamoms 2

  • green chillies chopped 2

  • onions medium, chopped 2

  • Cashewnuts 10-15

  • ginger garlic paste 1 tablespoon

  • salt to taste

  • fresh cream 2 tablespoons

  • Fresh coriander sprig for garnish

  • Parantha to serve

Method

Step 1

Heat 1 tbsp ghee in a non-stick pan, add black peppercorns, cloves, green cardamom, green chillies, onion, cashewnuts, ginger-garlic paste and salt and sauté till onions become translucent.

Step 2

Add yogurt and sauté for 2-3 minutes and take the pan off the heat and allow to cool slightly.

Step 3

Transfer the mixture into blender jar, add 1 cup water and grind into fine paste.

Step 4

Heat remaining ghee in a non-stick pan, add button mushrooms and salt and sauté for 5 minutes on medium heat. Add the ground paste and mix well, cover and cook for 3-4 minutes.

Step 5

Add fresh cream and cheese and mix well. Cook till the cheese dissolves. Take the pan off the heat.

Step 6

Transfer into a serving bowl, garnish with coriander sprig and serve hot with parantha.

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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 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.