Manjushree's Kairuchi

Hariyali Mushroom

  • Cusine :North India
  • Serve :4
  • Preparation time :1 Hour


  • Button Mushrooms 10-12
  • Onion 1
  • Spinach/Palak 1 Bunch
  • Green tomato 2
  • Green chilly 2-3
  • Ginger 1 inch piece
  • Garlic 6-8 pods
  • Capsicum 1
  • Cashew nuts 2 Tbsp
  • Coriander powder 1 Tbsp
  • Cumin powder 1 Tsp
  • Garam masala 1 Tsp
  • Pinch of turmeric
  • Pinch of chat masala
  • Fresh cream 1/2 cup
  • Salt as per taste
  • Coriander leaves
  • Kasoori methi 1 Tsp
  • Butter 2 Tbsp


Normally in India pure vegetarians ( Brahmins, Iyengars, lingayts) are avoiding mushrooms may be it grow in dung and unclean ground or mushrooms are a form of fungus. also as per ayurveda it is a rajasic food so might some beliefs don't prefer to have this vegetable so far. But mushrooms are a good source of protein, fiber and very rich in vitamins. so i prefer to make some dishes from mushrooms often. who do not  like mushrooms they can replace with any other vegetables like, potato, paneer, baby corn etc..

Take a large pot of water to a boil. Add the spinach leaves first and then push the leaves down to submerge them in the water. Blanch about 40 seconds and then drain the spinach and dump into a bowl of cold water to stop the cooking immediately. 

In a frying pan take chopped tomato, onion,capsicum, ginger, garlic, cashew nuts and green chilly,  allow it to cook, then make a fine paste with blenched spinach. 

Heat butter in a kadai, once it started to melt add kasoori methi and chopped mushrooms saute it. 

Then add grinded masala paste, cumin powder, coriander powder, garam masala, chaat masala, salt and turmeric cook for few minutes.

At last add fresh cream, remaining  butter and coriander leaves, combine well. 

Serve got with roti, chapathi, naan etc...




comments powered by Disqus